Blood Orange and Campari Cake

This is a very dense cake from the Venetian cookbook Polpo. Be sure the be prepared to have many guests, or share it, or freeze it, or halve it, because you can only eat a small piece of this cake with grown up flavors. 8 blood oranges 350g Greek yoghurt 600g caster sugar 4 medium free-range eggs, lightly beaten 250g butter, melted and cooled 350g fine semolina 100g ground almonds 100ml Campari Preheat the oven to 170°C/Gas 3. Finely grate the zest of 4 of the blood oranges and set the fruit to one side. Get a large mixing bowl and put in the yoghurt, 300g of the caster sugar and the lightly beaten eggs. Stir in the cooled butter and finally fold through all the dry ingredients including the orange zest. Scrape the mixture into a 23cm greased cake tin and put into the oven. Check to see if the cake is ready after 15 minutes. Push a skewer into the centre; it should come out dry. Leave to cool in the tin. While the cake is cooking, make the syrup. Put the juice of 8 blood oranges, the remaining sugar and the Campari into a heavy-based saucepan. Slowly bring to the boil. Allow the syrup to simmer and skim off any white scum. When reduced to a medium-thick syrup, remove from the heat. Prick the top of the cake all over with a toothpick and spoon the syrup over the warm sponge in a couple of batches until everything has been absorbed. Your cake is now ready. To serve, simply cut a slice and offer with excellent vanilla ice cream.