Guest recipes with Tonia Buxton

A taste of something sweet

Revani Greek Semolina Cake

This cake transports me straight back to my grandmother’s kitchen.

 

Serves 8-10

150g coconut oil, plus extra for greasing

250g semolina

100g caster sugar

100g ground almonds

3 tsp baking powder

1 large unwaxed orange

3 medium eggs

For the honey and orange syrup

100ml honey

zest and juice of 1 lemon

2 cloves

1 cinnamon stick

4 thyme sprigs

To decorate (optional)

3 tsp pistachios, finely chopped

2 tsp rose petal jam or orange marmalade

1 tsp lemon juice

 

Preheat the oven to 200C. Line the base of a 24cm loose-bottomed round cake tin with baking paper, then grease with coconut oil.

Mix the semolina, sugar, almonds and baking powder together in a bowl.

Cut the orange into small pieces, removing any pips, then put in a blender and blitz to a pulp.

Whisk the oil with the eggs in another bowl, then add to the dry ingredients and mix well. Fold in the orange pulp, then pour the mixture into the prepared tin. Bake in the oven for 10 minutes. Reduce the oven temperature to 180C and bake for a further 20-25 minutes until a skewer inserted into the middle of the cake comes out clean.

Cover with foil if the top is getting too brown. Allow to cool in the tin for 15 minutes before turning out onto a plate.

To make the spiced syrup, put all the ingredients, including 5 tbsp water, into a saucepan and bring gently to the boil, stirring until the honey has completely dissolved. Reduce the heat and simmer for 10 minutes, remove from the heat and allow to cool.

While the cake is still hot, pierce it several times with a skewer, then spoon the syrup all over the cake, allowing it to run into the holes. If any excess syrup starts to seep out from around the cake, scoop it up with a spoon and pour over again until everything is soaked up. Sprinkle the pistachios on top and allow to cool completely.

Eat like this or serve with rose yogurt made by mixing 200g Greek yogurt, 2 heaped tbsp icing sugar and 4 tbsp rose water.

 

 

Berry and Coconut Ice Lollies

These are a perfect refreshing summer treat

 

280g mixed strawberries, raspberries and blueberries (fresh or frozen)

400ml tin coconut milk

2 tbsp honey, plus extra to taste

a pinch of ground cinnamon

 

Hull the strawberries (if using fresh) and put in a blender with the other berries. Add the coconut milk, cinnamon and honey, adding more to taste, and blend until smooth.

Divide the mixture between eight 150ml lolly moulds and secure an upright lolly stick in each. Freeze for at least 4 hours, until completely solid.

Dip the outside of the moulds in hot water for a few seconds to release, and serve.

 

Tonia Buxton has written four cookbooks and is a well-known TV celebrity and chef. For more information visit toniabuxton.co.uk