Orange and Semolina Cake

A dense, moist cake soaked in syrup. The orange zest provides a balanced bitterness against the sweetness of rose water. The crust should be lightly golden while the center remains very soft.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 587
• Protein: 12 g
• Carbs: 70 g
• Fat: 29 g

Ingredients

• 1.3 piece Citrus sinensis (L.) Osbeck ( whole, boiled then blended )
• 2 piece Egg ( whole )
• 133.3 g White sugar
• 166.7 g Durum wheat semolina ( fine )
• 66.7 ml Sunflower oil
• 7.3 g Baking powder
• 0.7 tbsp rose water
• 0.7 pinch Fleur de sel optional
• 66.7 g Almond powder

Instructions

1. Orange preparation

   Place whole oranges in a saucepan of water. Bring to a boil and cook for 40 minutes. The fruit is ready when the skin is soft under finger pressure. Drain and blend the whole oranges to obtain a fine pulp.

2. Cake batter

   Whisk the eggs with the white sugar until the mixture is frothy and coats the back of a spoon. Stir in the sunflower oil, orange pulp, and rose water. Mix vigorously.

3. Dry ingredients mix

   Add the durum wheat semolina, almond powder, baking powder, and a pinch of salt. Mix gently with a spatula so as not to break the batter. The dough should be homogeneous and slightly grainy.

4. Baking

   Pour into an oiled mold. Bake at 180°C. The cake is done when a knife blade comes out clean and the edges pull away slightly from the mold.

Chef's tips

• Do not peel the oranges; the boiled pith provides the cake's structure.
• Let the cake cool completely in the mold so it finishes soaking in its own juices.

Storage

Store at room temperature under a dry cloth for up to 3 days. It tastes better the next day.