McDonald's burger served with hidden swastikaThere are a bunch of ways a visit to a fast-food restaurant can leave a bad taste in your mouth and race hate is now one of them. But rather than leave racist remarks on receipts a US McDonald's...
Cheeses saltier than seawater shamedA survey of salty cheeses has UK health groups comparing haloumi to seawater, in an effort to encourage the dairy industry to further reduce sodium content in their foods.
Man buys all the pies to spite unruly childA Canadian man has achieved restaurant hero status after telling his story about teaching a woman and her misbehaving child a lesson in fast-food etiquette. In this case, revenge is not a dish best...
Semolina cake with citrus honey syrup
3 stars - based on 2 reviews
- 185g unsalted butter, softened
- 2/3 cup (150g) caster sugar
- 2 teaspoons finely grated orange rind
- 1 teaspoon finely grated lemon rind
- 3 eggs
- 1 cup (150g) self-raising flour
- ½ cup (80g) fine semolina
- ¼ cup (60ml) milk
- 9 (140g) dried figs, halved crossways
- citrus honey syrup
- ½ cup (125ml) orange juice
- ¼ cup (60ml) lemon juice
- 1/3 cup (75g) caster sugar
- 2 tablespoons honey
Preheat the oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm lamington pan, line base and two opposite sides with a strip of baking paper.
Beat butter, sugar and rinds in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions.
Fold in the combined sifted flour and semolina, and milk until just combined. Spread mixture into the pan; smooth surface. Top with the halved figs, cut-side up. Bake for about 25 minutes.
Citrus honey syrup
Combine all ingredients in a small saucepan. Stir over low heat until sugar dissolves; bring to the boil. Boil, uncovered, for 3 minutes.
Pour hot syrup over hot cake. Cool in pan.