Description
A moist and flavorful almond and orange semolina cake soaked in a fragrant citrus syrup, perfect for a delightful dessert that balances nutty, citrus, and sweet flavors.
Ingredients
Scale
Cake Ingredients
- 1 cup (160g) fine semolina flour
- ½ cup (60g) ground almonds (almond flour)
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- Zest of 2 oranges
- 3 large eggs
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) plain yogurt
- 1 teaspoon vanilla extract
Syrup Ingredients
- 1 cup (200g) granulated sugar
- 1 cup (240ml) water
- ½ cup (120ml) freshly squeezed orange juice
- Zest of 1 orange
- 1 cinnamon stick
- 1 teaspoon lemon juice
Garnish
- ¼ cup (30g) sliced or chopped almonds
- 1 tablespoon finely grated orange zest
Instructions
- Prepare the syrup: In a saucepan, combine sugar, water, orange juice, orange zest, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 5-7 minutes. Remove from heat, stir in lemon juice, and set aside to cool.
- Preheat and prepare pan: Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) square or round baking pan thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together semolina flour, ground almonds, sugar, baking powder, salt, and orange zest until evenly combined.
- Mix wet ingredients: In another bowl, beat the eggs thoroughly, then add vegetable oil, yogurt, and vanilla extract. Mix until the batter is smooth and homogeneous.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, stirring gently but thoroughly to incorporate all components without overmixing.
- Pour batter into pan: Transfer the batter to the greased baking pan, smoothing the top evenly with a spatula or spoon.
- Bake the cake: Bake in the preheated oven for 30-35 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out clean.
- Pour syrup over hot cake: Remove the cake from the oven, immediately pour the cooled syrup evenly over the hot cake to allow saturation, and let it sit for at least one hour for full absorption.
- Garnish and serve: Before serving, sprinkle the cake with sliced almonds and finely grated orange zest to enhance flavor and presentation.
Notes
- Ensure the syrup is cool before pouring it onto the hot cake to avoid melting or altering the texture excessively.
- The cake tastes best after soaking for at least an hour but can be refrigerated and served the next day for more intense flavor.
- You can substitute plain yogurt with Greek yogurt for a richer texture.
- Use freshly grated orange zest for maximum aroma and flavor.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
