Greek Orange Semolina Cake With Orange Syrup

 

I'm in for any type of semolina cake be it Asian or Mediterranean. I love the fine grainy texture of semolina cake which burst into tiny little seeds on every bite. Quite fun right? I had few sweet oranges in my fruit basket when the idea of orange semolina cake hit the back of my mind and walla here you go Greek Semolina orange cake drizzled with orange syrup. Double orangy goodness in one delicious cake.

It's a gluten free cake and and with the sugar syrup I won't call it healthy desserts but,  once in awhile there's no harm ya. Semolina works as sponge to absorb all the delicious sweet orange syrup.

The cake itself is moist, crumbly and don't taken back with the sugar syrup as it's not too sweet for a dessert. Always let the cake rest for at least an hour to soak in the syrup for a yummiest cake. Scented with orange in the cake and the sugar syrup, my whole house filled with citrusy fragrance.

Ingredients 

2 3/4 cups semolina 

3 eggs, room temperature 

3/4 cup castor sugar 

1 tsp baking soda 

1 tbsp baking powder 

2/3 cup olive oil

2/3 cup whole milk, room temperature 

1 1/2 tbsp orange zest

1/4 tsp salt 

For The Orange Sugar Syrup

1 1/2 cups granulated white sugar 

1 1/2 cups water

1 cinnamon sticks

2 tbsp honey

1 tbsp orange blossom water 

Methods 

Preheat oven at 180'C and line a 8"inch rectangular.

In a large bowl, combine semolina,salt,baking soda and baking powder.

In a mixing bowl,  add sugar and orange zest. Rub the orange zest into the sugar till turns orange in color. 

In another bowl, separate egg yolks and white. 

Using a hand or stand mixer,  beat the egg whites to form a firm peak. Keep aside.

Add eggs yolks into the sugar and orange zest mixture and beat till fluffy. Gradually, add the milk and olive oil. 

Add the semolina flour mixture and beat for 1 minute. 

Switch to a spatula, slowly fold in the whipped egg whites till  combine.

Pour the batter into the prepared baking pan and bake for 25-27 minutes or till golden. 

Remove from oven and cool completely on the pan. 

For The Syrup. 

Add all the ingredients listed under "For The Orange Sugar Syrup" into a pot and bring it to boil.

Reduce heat to medium-low and simmer the syrup for 10 minutes. Remove from heat and let it to cool down. The syrup need to be warm. 

Pour the warm sugar syrup into the cool cake and let the syrup soak the for at least 1 hour before slicing. 

Serve with a cup of coffee or tea.