Semolina Almond And Blood Orange Syrup Cakes | Donna Hay

Ingredients

• 3 eggs
• ½ cup (110g) caster (superfine) sugar
• 1 cup (280g) natural Greek-style (thick) yoghurt
• ¼ cup (60ml) light-flavoured extra virgin olive oil
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated blood orange rind
• 1 cup (160g) fine semolina
• ¼ cup (35g) plain (all-purpose) flour, sifted
• 1 teaspoon baking powder, sifted
• ⅓ cup (40g) almond meal (ground almonds)
• 2 blood oranges, thinly sliced
• 2 tablespoons caster (superfine) sugar, extra
• icing (confectioner’s) sugar, to serve
• ½ cup (125ml) blood orange juice
• ¼ cup (60ml) water
• ⅓ cup (75g) caster (superfine) sugar