Preheat the oven to 190°C/gas mark 5 and oil a non-stick rectangular tray (20x30cm) with vegetable oil.
Put the caster sugar, water and 4 finely pared strips of orange peel in a small saucepan. Set over a low heat and stir until the sugar has dissolved, turn up the heat and allow it to bubble for 15 minutes to make a sticky syrup. Transfer into a jug and fish out the orange peel. Squeeze the orange and add its juice, along with the lemon juice and orange flower water to the syrup. Set aside.
Beat together the sugar, oil and orange zest. The beat in the eggs, one at a time, followed by the milk and orange flower water. Mix together the semolina and baking powder. Beat them into the eggs, quickly followed by the almonds. Pour the mixture into the greased baking dish, making sure it is level. Place in the centre of the preheated oven and bake for 20 minutes until it is golden and just cooked.
Remove from the oven. Allow the cake to rest for 10 minutes, then cut into triangles, diamonds or squares in the tin. Prick the top and slowly pour over some of the syrup. Leave to soak, then repeat the process until all the syrup has been absorbed into the cake. Serve with an orange salad.
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