Orange, Semolina And Rhubarb Cake - cooking recipe

Ingredients

3/4 cup butter, at room temperature
1 tbsp orange zest
3/4 cup granulated sugar
3 None large eggs, at room temperature
1 cup self-rising flour, plus 2 tbsp, sifted
1/2 cup fine semolina
1/4 cup buttermilk
7 oz rhubarb, trimmed, cut into 1 inch pieces
1 tbsp demerara sugar
None None Orange Rhubarb Syrup
1 cup orange juice
1/2 cup granulated sugar
4 oz coarsely chopped rhubarb

Preparation

Preheat oven to 350\u00b0F. Grease and line a deep 8 inch round cake pan with parchment paper.
Cream butter, orange zest and sugar until light and fluffy. Beat in eggs, 1 at a time. Fold in flour, semolina and buttermilk. Transfer to prepared pan and top with rhubarb and demerara sugar. Bake for 1 hour. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Meanwhile, to make the orange rhubarb syrup, place all ingredients in a small saucepan with 1/2 cup water. Stir over high heat, without boiling, until sugar dissolves. Bring to a boil then reduce heat and simmer, uncovered, for about 10 mins, or until syrup has thickened slightly. Strain.
Invert cake onto a serving plate. Pour 1/2 the orange rhubarb syrup over cake. Serve with remaining syrup.