Semolina in orange cake - too gritty

[bacon]

Made an orange cake last night from the BBC good food website. Using semolina, came out well but tried the edge and its too course and actually the texture isnt nice at all.

It didnt state semolina flour it said semolina so I used the standard stuff and now I assume I have it wrong.

I havent seen semolina flour in the normal shops either. In future then I would assume all semolina is the fine flour type not the course pudding stuff used on base of bread loaves.

What do I do with it now? Need to make another cake quick for birthday cake!!!

[bagelmonkey]

Where did you get your semolina? I've noticed that sainsburys own is much coarser than whitworths.

[bacon]

Yes Sainsburys very coarse, I understand there are different types but annoyed that its not noted on packaging. Is flour different I would assume the Asian shop prob have it.

[bagelmonkey]

I think you needed the whitworths stuff. It's not as fine as flour. I got some of the sainsburys stuff by mistake :(