80g butter, softened
3/4 cup caster sugar
100g fresh ricotta, crumbled
2 tsp grated orange zest
2 eggs (room temp)
1/2 cup Self Raising flour
2/3 cup semolina
1/2c hazelnut meal
1 tsp vanilla essence
1/2c orange juice
thinly sliced orange peel to serve.
Prepare a 17cm baking pan, and preheat oven to 180C (160C fan forced)
Beat butter and 1/2 cup sugar until creamed. Beat in the zest and ricotta, then add the eggs, one at a time, while beating well. Fold in the sifted flour and the semolina, hazelnut meal and vanilla.
Spoon into prepared pan, and bake for 25-30 mins until a skewer comes out clean. Allow to cool in the pan for 5 mins before turning out onto a wire rack.
Use a skewer to poke holes in the top of the cake. Dissolve the remaining sugar with the juice and 1/4 cup water over a low heat. bring to the boil, then reduce to a simmer for 5 mins. Pour this thickened syrup mixture over the cake while still hot, and top with the sliced peel.