National treasure and Bake Off winner Nadiya Hussain is back with another helping of must-try bakes. Here she shares a trio of simple, fuss-free recipes that can be whipped up any day of the week
Orange Semolina Cake
Makes: 9 squares
Prepare: 20 minutes, plus soaking and cooling time
Cook: 35 minutes
For the cake:
200g fine semolina
25g desiccated coconut
40g plain flour
175g caster sugar
80ml olive oil, plus extra for greasing
125g Greek yoghurt
190ml whole milk
2 tsps orange blossom water
2 tsps baking powder
½ tsps bicarbonate of soda
For the syrup:
Juice of 1 lime juice of 1 lemon
50g caster sugar
70ml water
1 large orange
1. Lightly grease and line a 20cm square tin, ideally loose-bottomed if you have one. Start by putting all the dry cake ingredients in a bowl: the semolina, coconut, flour and sugar. Mix well. Now, pour the oil, yoghurt, milk and orange blossom water into the dry ingredients and mix till you have an even cake batter. Leave covered for about 40 minutes to allow the semolina and coconut to soak up that liquid.
2. Preheat the oven to 190°C/Fan 170°C/Gas 5. Uncover the bowl, add the baking powder and bicarb and mix in well. Spoon the mixture into the prepared cake tin and spread into a thin, even layer. Bake for 35 minutes, till a skewer comes out clean.
3. While the cake is baking, make the syrup. Squeeze the juice of the lime and lemon into a small pan and add the sugar and the water. Slice the orange into thin slices and add to the syrup mixture. Pop onto the heat, bring to the boil and leave to simmer on the lowest heat for 20 minutes.
4. As soon as the cake is out of the oven, poke holes all over with a skewer. Slowly drizzle over the syrup right onto the hot cake. Spread the slices of orange all over. Leave to cool in the tin for 30 minutes. Take out and slice.
No-knead bread
Makes: 1 loaf
Prepare: 15 minutes, plus overnight
proving time
Cook: 30 minutes
500g strong bread flour, plus
extra for dusting
7g fast-action yeast
1 tsp salt
1 tsp sugar
360ml warm water
Oil, for greasing the tray
1. Find a container that’s large enough to sit in your fridge. Put the flour in the container, along with the yeast, salt and sugar, and mix really well. Pour in the water and mix until you have no floury bits. Cover with cling film, leaving a small gap for the gases to escape, and leave in a warm place for as long as it takes for the dough to double in size. As soon as it has, pop into the fridge overnight.
2. Have a baking tray ready, lightly greased and lined with some baking paper. This is the tray on which we will bake our free-form bread dough. Take the dough out of the fridge and lightly flour the work surface. Tip the dough o
