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Orange and Clove Semolina Cake with Spiced Mascarp Recipe


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     Orange and Clove Semolina Cake with Spiced Mascarp

Category   Desserts - Breads
Sub Category   None
Preptime   50min

Cake - 5 eggs 220g (1 cup) caster sugar 160g semolina 90g desiccated coconut 150g (1 cup) self-raisi
Syrup - 150g caster sugar 250ml (1 cup) orange juice 6 cloves 1 tbs finely grated lemon zest
Spiced Mascarpone - 250g mascarpone 1 tbs brown sugar 1 tsp vanilla bean paste tsp ground ginger
Pistachio Crumble - 1 cup pistachios 60g caster sugar 50g chilled butter, chopped

Cake Preheat oven to 180C. Lightly grease a 20cm x 30cm slice pan. Line base and two long sides with baking paper. To make cake, place all ingredients except butter into a large bowl. Beat with an electric mixer until thick and combined. Add butter. Beat until combined. Pour mixture into prepared pan. Bake for about 30 minutes or until a skewer inserted into centre comes out clean.
Syrup To make the syrup, stir all ingredients in a medium saucepan over medium heat until sugar has dissolved. Simmer for about 10 minutes or until thickened and syrupy. Cool. Strain. Pierce hot cake all over with a skewer. Drizzle with the syrup.
Pistachio To make pistachio crumble, process pistachios in a small processor to form coarse crumbs. Add remaining ingredients. Process to form coarse crumbs. Spread mixture in a thin layer on an oven tray lined with baking paper. Bake for about 7-10 minutes or until golden and crisp. Cool.
Spiced Mascarpone To make spiced mascarpone, combine mascarpone, sugar, paste and spices in a bowl. In a separate bowl beat thickened cream until soft peaks form. Add to mascarpone. Stir gently to combine. Sprinkle cake with pistachio crumble. Serve with spiced mascarpone.

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