• 1cup (180g) caster sugar

  • 5 large eggs (separated)

  • 2 cups (320g) fine semolina

  • 1 ½ cups (180g) self raising flour

  • 1 cup unsalted butter

  • 2 teaspoons vanilla essence

  • 2 teaspoons baking powder

  • 1 cup Fresh orange juice

  • 2 Nips of Brandy

  • ½ cup crushed walnuts

  • 1 teaspoon baking soda

  • Orange syrup

  • 1 litre water

  • 450g caster sugar

  • Rind from 1 orange

  • 2 Cinnamon sticks

  • 4 Cloves

  • 2 teaspoons finely grated orange rind


  • 1.

    Prepare the syrup. Combine all syrup ingredients in a saucepan and bring to the boil and stir. Leave at a moderate boil for 30 minutes, This will give it time to reduce.

  • 2.

    Strain syrup then pour the hot syrup, gently over the warm cake. Leave for 30 minutes before serving to allow the syrup to be evenly absorbed.

  • 3.

    Preheat the oven to 180 degrees C.

  • 4.

    Grease a 23cm square baking dish.

  • 5.

    Beat egg whites until stiff and set aside.

  • 6.

    Beat together the egg yolks and sugar till creamy. Add all other ingredients and mix well. Mix 3 minutes.

  • 7.

    Tip cake mixture into the prepared dish and bake in the preheated oven for 30 to 45 minutes or until the cake tests done in the centre and the top is golden brown. Use a skewer to test. Remove the cake from the oven and allow to cool.

  • 8.

    Pour syrup slowly over cake and allow to be absorbed into cake.

  • 9.

    Cut into diamond shapes while in dish.


Pour hot syrup very gently over cake.

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