At the weekend I did 'girly' stuff with a new friend, I don't normally do 'girly' stuff, but rather stupidly I made a promise to Hubby that this year I would try and be more 'girly'! So Saturday was spent having my hair & nails done !!!
I can't say I enjoy this sort of thing, I would actually put it on a par with a visit to the dentist, or even the gynaecologist, it's just that I am never happy with the results and with life being so manic I don't ever actually have the time for this sort of luxury, plus even though my nails are looking rather lovely and glam, they are proving rather difficult with the lifestyle of housewife and Insurance Broker, typing is a nightmare!!! I'm not sure how long they will last, either the nails have to go or I become a lady of leisure and get a cleaner.
Anyway, the reason behind this recipe is that my lovely glamourous friend who is trying to educate me in all things 'girly' has Greek origins so as a thank you I decided to take her a thank you present of the lovely cake below.
This cake is a very grown up cake as the oranges give it quite a twang and is traditionally served with Greek coffee. You can double the syrup if you prefer the cake damper and sweeter.
2 oranges, well scrubbed
185ml olive oil
140g caster sugar
250g fine semolina
4 teaspoons baking powder
80g chopped almonds
125g caster sugar
juice of 1/4 lemon
1 teaspoon Anthonero (Orange Blossom Water)
Boil the whole oranges in plenty of water until softened, about 1 hour. Keep checking that they are well covered and add more hot water as needed.
Preheat the oven to 180c, 350f, gas 4.
Oil and flour a 24cm cake tin, not a spring-form one.
Put the syrup ingredients in a saucepan with 185ml water and stir over a medium-high heat until the sugar dissolves. Bring to the boil and simmer uncovered for 6 to 7 minutes. Set aside to cool.
Quarter the oranges to check that there are no pips. Puree them skin and all in the blender or food processor until you have a smooth orange mush.
Pour this into a bowl and stir in the oil, sugar and eggs.
Now whip with beaters, then beat in the semolina, baking powder and almonds.
Scrape out into the cake tin and bake until a skewer inserted in the centre comes out clean, about 40 minutes.
Cool the cake in the tin for 10 minutes or so.
Still in the tin, cut it into diamonds about 7cm long and 4cm across the middle.
Gently pour the cooled syrup over the top, covering the cake.
Leave to cool completely before serving.
Serve with Greek coffee or espresso.