Orange, semolina and rhubarb cake
For a special afternoon tea, serve this beautiful cake with a drizzle of orange-rhubarb syrup and softly whipped cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 185 grams (6 ounces) butter, at room temperature
- 1 tablespoon finely grated orange rind
- 2/3 cup (150g) caster (superfine) sugar
- 3 eggs, at room temperature
- 1 cup (150g) self-raising flour
- 1/2 cup (80g) fine semolina
- 1/4 cup (60ml) buttermilk
- 200 grams (6½ ounces) trimmed rhubarb stalks
- 1 tablespoon demerara sugar
- Orange rhubarb syrup
- 1 cup (250ml) orange juice
- 1/2 cup (110g) caster sugar
- 1/2 cup (125ml) water
- 1 cup coarsely chopped rhubarb (110g)
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