Citrus Semolina Cake

Ingredients:
225g butter
200g castor sugar
1 tsp vanilla essence
4 eggs
55ml freshly squeezed orange juice
25ml freshly squeezed lemon juice
55ml Cointreau (optional)
200g semolina
100g ground almonds
150g self-raising flour, sifted

Grate rind finely
1 orange
1 lemon

Preheat oven to 170°C.
Line and grease a 22cm square cake pan.

Cream butter and sugar until light and creamy.
Add essence and eggs, one at a time, beating until combined between each addition.

Fold in semolia and ground almonds and stir in orange juice and lemon juice to mix.

Add sifted flour and pour in Cointreau and stir until well combined.
Turn mixture into prepared pan.
Sprinkle grated orange and lemon rind over the surface of the batter.

Use a spatula to level out evenly and bake in preheated oven for 55-60 minutes or until the cake is cooked through when tested with a skewer.

Stand cake for 5-10 minutes in the pan before turning our onto a wire rack to cool completely.

Note: Cointreau can be substituted with extra orange juice. It is best to serve the cake warm but if it is to be served the next day, the cake can be sliced in serving pieces and microwaved on High for 15-20 seconds depending on the number of slices.