Orange semolina cake

Juice one orange and place the juice in a small pot with the water and sugar. Whisk to dissolve the sugar and heat gently.

Thinly slice the second orange and add the slices to the pot. Simmer for 5–7 minutes until the syrup begins to thicken. Remove the slices and set aside. Keep the syrup.

Butter a 26 cm round cake pan and arrange the orange slices on the bottom.

In a mixer, cream the butter and sugar until light and fluffy.

Add the eggs and vanilla, beating until well combined.

In a separate bowl, mix semolina, flour, baking powder, and salt. Gradually add to the mixer until the batter is smooth.

Pour the batter over the orange slices and bake in a preheated oven at 160°C (fan) for 50–60 minutes or until a knife comes out clean.

Once out of the oven, pour the warm syrup over the hot cake and let it rest in the pan for 30 minutes.

Invert the cake onto a serving platter and garnish with chopped pistachios.

Orange semolina cake

Servings

Preperation

Cooking

Waiting

Ingredients for the syrup and orange slices:

Ingredients for the cake:

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Orange semolina cake

Servings

Preperation

Cooking

Waiting

Ingredients for the syrup and orange slices:

Ingredients for the cake:

See more recipes:

Apple crumble for 2 people with leftover apples from the fridge

Crème Caramel

Citrus cream

Cookie croissant

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