Griese is the German name for semolina. This cake is made with it and not much flour which makes it very light. The lightness also comes from the whipped egg whites which are folded in. Because oranges are plentiful at this time of year I have given this an orange flavour.
You will need a 20cm/8in spring form or loose base tin and baking parchment paper to line it.
- 1 large orange
- 4 large eggs
- 40g (1 ½ oz) caster sugar
- 25g (1 oz) ground almonds
- 40g (1 ½ oz) plain flour
- 50g (2 oz) semolina
- 125g (4 ½ oz) cream cheese
- 150 ml (5 fl.oz) double cream
- 50g (2 oz) icing sugar
- 1 orange
Line the tin with the baking parchment paper. Heat the oven to 180C/Gas 4.
Grate the zest from the orange and reserve it.
Whip the egg whites to soft peak.
In a second bowl whisk together the egg yolks, sugar and orange zest.
Fold in the ground almonds, flour and semolina then carefully the whipped egg whites, a quarter at a time.
Spoon into the tin and smooth the top.
Bake for 25-30 minutes until golden and firm to the touch.
Remove from the tin and leave to cool.
Topping and Decoration: grate the zest from the orange to be used in the cream. With a sharp knife slice the pith from the orange. Cut into segments by carefully slicing between the membranes one by one.
Mix together the cream cheese, cream, icing sugar and orange zest. Spread on top of the cake and arrange the orange segments in the centre. I have used small bay leaves to give a little colour.
Tip: you can use canned mandarin oranges instead of the segmented orange for the decoration. The spring form tin can be purchased at Lakeland.