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Orange & saffron syrup cake
- 100g skinned hazelnuts , ground
- 50g semolina or polenta
- 175g golden caster sugar
- 1 tsp baking powder
- 2 large oranges
- 4 medium eggs
- 200ml light olive oil
- generous pinch saffron threads
- 85g icing sugar
- Greek yogurt or crme frache and orange segments to serve, optional
Directions:View on BBC Good Food
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