Orange Cake

This cake is best made at least a day ahead of serving.

It will keep in an airtight container for up to 5 days.

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Ingredients:
2 oranges, diced (including peel), pips removed
115g butter, plus extra for greasing
115g sugar
2 eggs, beaten
15ml baking powder
175g semolina
icing sugar to dust

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Method:
Preheat the oven to 180C. Grease a deep 8 inch round cake tin with butter.
Purée the diced oranges in a food processor and set aside.
Cream the butter and sugar in a bowl until light and fluffy.
Mix in the eggs.
Add the baking powder and semolina. Fold to combine, then fold the orange pulp through the mixture.
Pour the mixture into the prepared cake tin and bake in the oven. After the first 10 minutes, reduce the oven temperature to 170C and bake for a further 40 minutes, or until the cake is golden brown on top and a skewer inserted in the middle of the cake comes out clean.
Remove the cake from the oven and allow to cool in the tin. Once the cake is cool, turn the cake out of the tin.
Serve the cake dusted with icing sugar. Makes 12 slices.