This is the perfect spring loaf cake. It’s light & sweet and the semolina gives it a nutty flavour & texture. If you want to make it without almonds, increase the semolina & flour by 25g instead. You can also make this is a drizzle cake if you prefer – dissolve 2 tbsp of sugar in the orange lemon juice and pour over whilst still warm.

Method

Preheat the oven to 160C

Use an electric whisk/machine mixer to beat the sugar & butter until fluffy.

Add the eggs one at a time, followed by the vanilla. Add the flour, semolina, almonds & baking powder to the mix and fold in.

Zest both of the oranges and squeeze out the juice of 1. Add the juice & zest to the mix and fold until smooth.

Pour in to a tin lined with baking paper and bake for 45 mins.

When cooled top with the icing:

Combine the icing sugar with the remaining orange juice, and lemon juice. Spread over the top and decorate with whatever you want: orange zest, flaked almonds, pistachios etc.