Moroccan Orange And Almond Cake

• 1 orange
• 4 ounces softened butter
• butter, for greasing
• 4 ounces superfine sugar
• 2 eggs, beaten
• 1 cup semolina
• 1 cup ground almonds
• 1 1/2 teaspoons baking powder
• confectioners' sugar, for dusting
• strained plain yogurt, to serve
• Syrup
• 1 1/4 cups orange juice
• 2/3 cup superfine sugar
• 8 cardamom pods, crushed

1. Grate the rind from the orange, reserving some for decoration and squeeze the juice from one half.
2. Place butter,orange rind and sugar in a bowl and beat together until light and fluffy, gradually beat in eggs.
3. In a seperate bowl, mix the semolina, ground almonds and baking powder, then fold in the creamed mixture with the orange juice. Spoon the batter into a greased and base - lined pan.
4. Bake in a preheated oven @ 350F, for 30 to 40 minutes or until well risen and a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes.
5. To make the syrup:
6. Place the orange juice, sugar and cardamom pods in a pan over low heat and stir until the sugar has dissolved. Bring to a boil and let simmer for ca. 4 minutes or until syrupy.
7. Turn the cake out into a deep serving dish.
8. Using a skewer, make holes over the surface of the warm cake.
9. Strain the syrup into a separate bowl and spoon 3/4 of it over the cake.
10. Dust with confectioners sugar and cut into slices.

orange, butter, butter, sugar, eggs, semolina, ground almonds, baking powder, confectioners, yogurt, syrup, orange juice, superfine sugar, pods

Taken from www.food.com/recipe/moroccan-orange-and-almond-cake-478889 (may not work)