Serves:

6

Description:

A spectacular dessert based on semolina and ground almond cake.

Ingredients:

• 125g butter, softened
• 125g caster sugar
• 1 orange, rind and juice
• 2 large eggs, lightly beaten
• 125g semolina
• 125g dessicated coconut
• 200g ground almonds
• 1 teaspoon baking powder
• 100ml creamy low-fat yoghurt
• 100ml whipping cream, lightly whisked
• 1 tablespoon icing sugar
• 2 teaspoons vanilla extract

Fruit topping:

• 1 mango peeled and sliced
• 1 kiwifruit, peeled and sliced
• 1 star fruit, sliced
• 1 banana, peeled and sliced

Method:

1. Grease and line a 23cm spring form cake pan.
2. Pre heat oven to moderately slow.
3. Cream together butter and sugar. Beat in orange rind and eggs a little at a time. Fold in semolina, coconut, ground almonds, baking powder and orange juice. Spoon the mixture into prepared pan and cook 40 – 50 minutes or until a skewer inserted in the middle comes out clean. 
4. Cool in pan on a wire rack15 minutes before turning out to cool completely. Cut out a round from the centre of the cake about 1 cm deep and not too close to the edge. Crumble the piece and reserve.
5. Whisk the yoghurt, cream and vanilla extract together until soft peaks. Fold in the reserved cake crumbs and spoon into cake. Decorate with the fruit.

Recipe by: Kate McGhie

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