PER SERVING 550 kcals, protein 9.6g, carbs 64.4g, fat 30g, sat fat 12.8g, fibre 1.8g, salt 0.68g
golden caster sugar 200g
oranges 2, finely grated zest and juice
plain flour 50g
baking powder 2 tsp
ground almonds 200g
Greek yoghurt 120g
crème fraîche to serve (optional)
oranges 2, zest and juice
cinnamon sticks 2
caster or granulated sugar 275g
1.To make the syrup put all the syrup ingredients in a pan with 500ml water and bring slowly to a simmer, stirring until all the sugar has dissolved.
2.Turn down the heat and simmer until reduced and syrupy, about 10 minutes. Heat the oven to 160C/fan 140/gas 3.
3.Butter and base line a 20cm springform cake tin. Cream the butter, sugar and orange zest until pale and fluffy. Beat the eggs then whisk in one at a time.
4.Sift in the flour and baking powder and fold through along with the semolina and almonds. Add the orange juice and yoghurt and stir gently.
5.Pour into the prepared tin and cook for about 1 hour or until firm to the touch and a skewer comes out clean when inserted into the centre.
6.Remove the cake from the oven and pierce all over with a skewer. Pour half the hot syrup over the warm cake. Leave to cool.Drizzle the cake with the remaining syrup and serve with a spoonful of crème fraîche if you like.
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