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175g caster sugar
4 large eggs
325g Solomon’s Fine Semolina
200g plain flour
225ml Minos olive oil
2 teaspoons vanilla extract
3½ teaspoons baking powder
250ml water

Orange syrup:
500ml water
450g caster sugar
1½ tablespoons orange flower water


Prep: 10 mins | Cook: 50 mins | Extra time: 1 hour 30 mins, cooling

Preheat the oven to 200 degrees C / Gas 6. Grease a 23cm square baking dish.

Beat together the eggs and sugar till creamy. Add the semolina, flour, Minos olive oil, vanilla, baking powder and water and mix well.

Tip cake mixture into the prepared dish and bake in the preheated oven for 30 to 45 minutes or until the cake tests done in the centre and the top is golden brown. Remove the cake from the oven and allow to cool completely.

Once the cake is cool, prepare the syrup. Combine all syrup ingredients in a saucepan and bring to the boil (there's no need to stir). Leave at a moderate boil for 10 minutes, then pour the hot syrup over the cooled cake (never pour hot syrup over a hot/warm cake). Leave for 30 minutes before serving to allow the syrup to be evenly absorbed.

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