This is another BBC recipe, by Jayne Rawlings from The Hairy Bikers: Mums Know Best and I wanted to try it because, like the Clementine Cake it is also gluten free. I was unsure what size oranges to use and I suspect I should have chosen larger ones; in the end, I added a little pineapple juice and two pineapple slices to decorate.
2 oranges, diced (including skins), pips removed
115g margarine, plus extra for greasing
2 medium free-range eggs, beaten
3 tsp baking powder
Preheat the oven to 180ºC. Grease a deep 20cm tin with margarine.
Purée the diced oranges in a food processor, and set aside.
Cream the margarine and sugar in a bowl until light and fluffy. Mix in the eggs and then add the baking powder and semolina. Stir to combine, then fold the orange pulp through the mixture.
Pour the mixture into the prepared tin, and put into the oven.
Remove the cake from the oven, and allow to cool in the tin. Once cool, run a knife around the edge of the tin to release the cake, and then turn out. To serve, cut the cake into 12 slices.