Moroccan Orange And Almond Cake - cooking recipe

Ingredients

1 orange
4 ounces softened butter
butter, for greasing
4 ounces superfine sugar
2 eggs, beaten
1 cup semolina
1 cup ground almonds
1 1/2 teaspoons baking powder
confectioners' sugar, for dusting
strained plain yogurt, to serve
Syrup
1 1/4 cups orange juice
2/3 cup superfine sugar
8 cardamom pods, crushed

Preparation

Grate the rind from the orange, reserving some for decoration and squeeze the juice from one half.
Place butter,orange rind and sugar in a bowl and beat together until light and fluffy, gradually beat in eggs.
In a seperate bowl, mix the semolina, ground almonds and baking powder, then fold in the creamed mixture with the orange juice. Spoon the batter into a greased and base - lined pan.
Bake in a preheated oven @ 350F, for 30 to 40 minutes or until well risen and a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes.
To make the syrup:
Place the orange juice, sugar and cardamom pods in a pan over low heat and stir until the sugar has dissolved. Bring to a boil and let simmer for ca. 4 minutes or until syrupy.
Turn the cake out into a deep serving dish.
Using a skewer, make holes over the surface of the warm cake.
Strain the syrup into a separate bowl and spoon 3/4 of it over the cake.
Dust with confectioners sugar and cut into slices.