Festive Semolina Cake

Ingredients:

Butter - 5 oz. (125 grams)
Castor sugar - 1/2 cup
Orange rind - 1 tbsp (grated)
Baking powder - 1 tsp
Semolina - 1 cup
Almonds - 5 oz (125 grams)
Eggs - 2
Brandy - 2 tbsps

For the Syrup:

Orange juice - 1 1/4 cups
Sugar - 1/2 cup
Grand Mariner, Cointreau or brandy - 3 tbsps

Preparation:

1. Grease a 20 cm (7.8 ") round or square cake tin with butter, then line with buttered greaseproof paper - a circle or square for the base and a strip for the sides.
2. Set the oven temperature at 200 C (400 F).
3. Now cream the butter, sugar and orange rind together until light and fluffy.
4. Beat in the eggs one at a time, beating thoroughly after each addition, then stir in the brandy.
5. Stir the semolina, baking powder and almonds together and fold lightly into the mixture.
6. Pour cake mixture into the prepared tin and place on the center shelf of the oven, lowering
the temperature to a moderate 180 C (350 F), as you do so.
7. Bake for 30 minutes or until golden on top and risen. Check with a skewer or small knife - if it comes out clean, then the cake is done. Switch off oven and leave cake inside for another 15 to 20 minutes.
8. While the cake is baking, prepare the orange syrup. Place the juice and sugar in a saucepan, bring to the boil and boil briskly for about 5 minutes.
9. Cool the syrup slightly and then add the brandy, Cointrea or Grand Mariner - whichever you have decided to use.
10. Take out the cake from the oven, pour the syrup over it , then return to the oven and cook for another 15 minutes.
11. Allow to cool in the tin, and turn out carefully on to a cake plate to serve.

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