Ingredients

• 300g/10½oz semolina
• 175g/6oz soft brown sugar
• 175g/6oz plain flour
• 40g/1½oz ground almonds
• 1½ tsp baking powder
• 1 orange
• zest only
• 75g/2½oz butter
• melted and cooled slightly
• plus extra for greasing
• 225ml/8fl oz milk
• 16 blanched almonds
• 110g/4oz dark soft brown sugar
• 110g/4oz butter
• ½ tsp sea salt
• 175ml/6fl oz double cream
• 200g/7oz crème fraîche
• 4 sprigs fresh mint

Directions

• For the semolina cake
• preheat the oven to 180C/160C Fan/Gas 4 and grease a 20cm/8in loose-bottomed square baking tin with butter. (If you don’t have a square baking tin
• a 23cm/9in round cake tin will also work.)
• Mix the semolina
• sugar
• flour
• ground almonds
• baking powder and orange zest together in a bowl until well combined.
• Gradually stir in the melted butter and milk until you have a smooth batter.
• Pour the batter into the greased tin and arrange the almonds on top in four rows.
• Bake for 30-40 minutes
• or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean. Cool in the tin for a few minutes before turning out onto a cooling rack to cool completely.
• For the caramel sauce
• place the sugar
• butter and salt in a saucepan and heat until the sugar has melted
• then stir in the cream. Bring it to the boil and let it simmer for 3 minutes until thick. Set aside to cool slightly before serving (the sauce can also be served cold).
• To serve
• serve the cake in slices with the caramel sauce and a dollop of crème fraiche. Garnish with a few mint leaves.