Orange and Semolina Cake
Ingredients
- 1.3 pcCitrus sinensis (L.) Osbeck (whole, boiled then blended)
- 2 pcEgg (whole)
- 133.3 gWhite sugar
- 166.7 gDurum wheat semolina (fine)
- 66.7 mlSunflower oil
- 7.3 gBaking powder
- 0.7 tbsprose water
- 0.7 pinchFleur de sel
- 66.7 gAlmond powder
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store at room temperature under a dry cloth for up to 3 days. It tastes better the next day.
