Semolina Cake Recipe
Nutty semolina flour cake soaked in sweet orange syrup.
Servings 12 people
Ingredients
Orange Syrup
- 3 Cups (600g) Sugar
- 1/2 Cup (120ml) Water
- Rind From one orange
- 3/4 Cup (180ml) Fresh Orange juice
- 1/4 Cup (60ml) Orange blossom water
Semolina Cake
- 1 Cup (150g) Fine semolina flour
- 1 1/4 Cup (125g) Ground toasted hazelnuts, or almonds
- 2 1/2 teaspoons Baking powder
- 10 Tablespoons (125g) Unsalted butter at room temperature
- 3/4 Cup (150g) Sugar
- Zest from medium orange
- 4 Large Eggs, at room temperature
- 2 Tablespoons Orange juice
Instructions
Make The Syrup
- Measure all of the ingredients into a medium saucepan.
- Cook over medium heat until the sugar dissolves.
- Pour the syrup into a large measuring cup and refrigerate until use.
Make The Cake
- Preheat your oven to 415F (212C), and grease one 9-inch pan.
- Mix the semolina flour, ground nuts and baking powder in a medium bowl and set aside.
- In a bowl of a stand mixer, or using an electric mixer, beat the sugar, orange zest and butter until light airy, about 2-3 minutes.
- With the mixer on medium speed, mix in the eggs, one at a time. Scrape the sides and bottom of the bowl.
- Mix in half of the dry ingredients and the orange juice, then the rest of the flour mixture.
- Pour the batter into the prepared pan and bake for 10 minutes, then reduce the oven temperature to 400F (205C) and bake for additional 10 minutes.
- Remove from the oven and allow to cool for 10-15 minutes.
- Use a shape knife to cut the cake into 16-20 pieces.
- Discard the orange rind and cinnamon sticks from the syrup. Pour the chilled syrup over the cake. Allow the cake to soak the syrup for about 5-10 minutes. Serve.
Notes
- Store the cake at room temperature for up to 3 days, or refrigerate for up to one week.
- Make sure you are using fine semolina.
- This recipe yields one 9-inch cake, about 16 slices, depending on how big you slice the cake.
- For parve (dairy-free) version, use plant base butter, or margarine.