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2 cups sugar
3 cups vegetable oil
8 eggs
zest and juice of 2 oranges
4 cups semolina
2 cups self raising flour
3 tsp baking powder
SYRUP
6 cups water
3 cups sugar
1 cinnamon stick
half the peel of an orange
Preheat oven to 165C.
Place sugar, vegetable oil, eggs and the orange zest and juice in a bowl
and mix with a hand mixer until ingredients are combined.
Stir together the semolina, flour and baking powder and slowly add it to
the wet ingredients while mixing.
Grease a 35cm x 25cm baking dish and pit in the mixture.
Bake at 165C for 45mins until golden brown and the cake is firm in the
middle.
While the cake is baking, bring the syrup ingredients to the boil in a
saucepan and simmer for 5 mins.
Remove baked cake from the oven and cut into portions while still in the
baking dish.
Pour hot syrup over the hot cake while still in the dish.
Wait until the semolina cake is cold before serving.
3 cups vegetable oil
8 eggs
zest and juice of 2 oranges
4 cups semolina
2 cups self raising flour
3 tsp baking powder
SYRUP
6 cups water
3 cups sugar
1 cinnamon stick
half the peel of an orange
Preheat oven to 165C.
Place sugar, vegetable oil, eggs and the orange zest and juice in a bowl
and mix with a hand mixer until ingredients are combined.
Stir together the semolina, flour and baking powder and slowly add it to
the wet ingredients while mixing.
Grease a 35cm x 25cm baking dish and pit in the mixture.
Bake at 165C for 45mins until golden brown and the cake is firm in the
middle.
While the cake is baking, bring the syrup ingredients to the boil in a
saucepan and simmer for 5 mins.
Remove baked cake from the oven and cut into portions while still in the
baking dish.
Pour hot syrup over the hot cake while still in the dish.
Wait until the semolina cake is cold before serving.
