Orange semolina cake with rhubarb compote
Prep time: 35 minsTotal time: 
Orange semolina cake with rhubarb compote
Prep this luscious, comforting dessert the day before – keep the soaked cake and compote separately in the fridge overnight and bring to room temperature about an hour before serving
Prep time: 35 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 180g unsalted butter, melted and cooled, plus extra to grease
- 240g fine semolina
- 200g granulated sugar
- 2 tsp baking powder
- zest of 1 orange
- ½ tsp fine salt
- 240g 5% fat Greek yogurt
- 175ml milk
- 2 tsp vanilla bean paste
- crème fraîche, to serve
For the rhubarb
- 400g rhubarb, cut into 2cm pieces
- 150g granulated sugar
- juice of 1 lemon
Step by step
Save any leftover compote for breakfast and serve with yogurt and granola.
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Add the rhubarb, sugar, 200ml water and lemon juice to a pan and stew over a medium-high heat for 10-15 minutes, or until the rhubarb is soft and the syrup is pink. Leave to sit off the heat for 10 minutes. Strain the syrup into a jug, using a square of kitchen paper in a sieve. Transfer the rhubarb compote to a small bowl and set aside. If, once strained, the syrup is looking a little thin or pale, return it to the hob to simmer for a few more minutes to reduce. You should be left with around 150ml liquid. Set aside.
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Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 22cm round cake tin and line the base with baking paper. In a medium bowl, mix together the semolina, sugar, baking powder, orange zest and salt.
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In a separate large bowl, whisk together the melted butter, yogurt, milk and vanilla. Add the dry mixture to the wet, and fold together. Transfer to the prepared tin. Bake for 55-60 minutes or until golden brown and firm.
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Let the cake cool for 10 minutes in the tin, then place a plate over the top and invert. Using a toothpick or fork, poke holes all over the cake then brush with half of the rhubarb syrup. Let it sit for 30 minutes to allow it to soak in. Slice and serve with a dollop of crème fraîche, a spoonful of compote and a drizzle of syrup.
