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THE DAIRY KITCHEN

Orange and Ginger Semolina Cake with Mascarpone Cream

By THE DAIRY KITCHEN

Serves 12
Difficulty Medium
Preparation 30 MINS
Cooking 1 HR 10 MINS
This is a pretty simple cake, that is lifted by adding syrup and then serving with a rectangular and more modern look. You’re taking a standard cake you’re grandma would make and taking it to the next level with it’s plating.

Ingredients

For the syrup

600ml fresh OJ
zest of 1 orange
2 x 3cm slices of ginger
500g sugar

For the cake

1 cup semolina
½ cup sugar
1½ cup Greek yoghurt
½ cup vegetable oil
3 large eggs
3 tablespoons flour
1 teaspoon vanilla extract
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Salted pistachio crumb

120g pistachios without shell
120g brown sugar
85g unsalted butter (chilled and cut into small cubes)
180g self raising flour
1&1/2 teaspoons ground ginger
teaspoon of sea salt

For the mascarpone cream

250g of mascarpone cheese
250g of greek yoghurt
1 tbs of icing sugar sifted
rind of 1 lemon finely grated

To Serve

Raspberries cut in half to serve

Method

For the cake

  1. Preheat the oven to 180 degrees C. Lightly grease an 8x8 baking tin with cooking spray or canola oil and line it with baking paper.
  2. To make the cake, in a large mixing bowl, beat the eggs and sugar until the sugar dissolves.
  3. Add yoghurt and oil and mix well with a wooden spoon. Add the remaining ingredients all at once and stir very well until all of the ingredients are evenly incorporated and the batter is smooth.
  4. Bake just until the center of the cake is set and the top turns golden brown, 25-30 minutes.
  5. Meanwhile, make the syrup. Put the orange juice, zest and sugar in a saucepan and bring to the boil over medium heat, stirring until the sugar dissolves. Simmer for 10 minutes or until syrupy and reduced by half. Leave to cool.
  6. Immediately pour the cold syrup evenly over the surface of the warm cake. Let the cake cool completely, or chill, before serving.

For the crumb

  1. Preheat oven to 180°C.
  2. Sift flour and combine the sugar, butter, flour and cinnamon in a food processor
  3. Mix until the mixture is nice and crumbly, add pistachios and briefly blend but leave different size pistachios for texture
  4. Spread mixture on baking paper on top of a baking tray (20cm x 30cm) and place in oven for 20-25 mixture or until the crumb is golden

For the mascarpone

  1. Combine all the ingredients and pop into the fridge for at least half an hour to set

To serve

  1. Cut the cake into rectangles
  2. Place in the middle of the plate
  3. Sprinkle over the crumble and the raspberries
  4. Quenelle cream to the side

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