Ingredients for approx. 8 pieces:
2 eggs (M)
80 ml sunflower oil
80 g whole milk yoghurt
80 g soft wheat semolina
100 g +1 tbsp sugar
80 g flour
1 tsp baking powder
1 pinch salt
2-3 oranges
1 tangerine
½ packet (for 125 ml liquid) clear, unsweetened cake glaze.
Also:
Grease for the mould
Preparation:
1. Mix the eggs, oil and yoghurt. Stir in the semolina, 100 g sugar, flour, baking powder and salt. Pour into a greased springform pan (18 cm diameter) and bake in a preheated oven (electric oven: 175°C/ gas: level 2) for approx. 30 minutes,
then leave to cool slightly.
2. In the meantime, peel the oranges so that the outer white skin is completely removed. Then cut out fillets along the thin inner skin. Squeeze the juice from the rest of the oranges, measure out 125 ml and add water if necessary. Peel the tangerine, cut into slices and cut in half.
3. Cover the semolina base with the prepared fruit. Mix the cake glaze and 1 tablespoon sugar in a small saucepan. Gradually stir in the measured orange juice and bring to the boil. Immediately spread the glaze over the
fruit.
Serve decorated with flowers if desired.
Preparation time approx. 50 minutes
Nutritional values per piece approx.:
Calories: 276
joules: 1155
Protein: 5,
Fat: 12.3
Carbohydrates: 36
(FoodCentrale by ddp images)
