Best Orange Semolina Cake Recipes

ORANGE CAKE WITH SEMOLINA AND ALMONDS

Steps:

• Combine chopped oranges and 1 tablespoon water in a small saucepan, cover, and cook over medium-low heat until oranges are soft and excess liquid has evaporated, about 30 minutes. Set aside to cool, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of an 8-inch springform pan with parchment paper.
• Place oranges in the bowl of a food processor; pulse until finely chopped.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add 1/2 cup sugar, continuing to beat for 1 more minute.
• Beat egg yolks and remaining 1/2 cup sugar in a separate bowl until pale and thick, 2 to 3 minutes. Whisk in finely chopped oranges. Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia. Stir in 3 spoonfuls of whisked egg white to loosen the batter. Gently fold in remaining egg whites with a spatula or large metal spoon. Pour batter into prepared springform and level the top.
• Bake in the preheated oven until cake is golden and a skewer inserted in the center comes out clean, about 50 minutes. Check cake after 20 and 30 minutes to see if it is starting to brown too quickly. Cover top lightly with aluminum foil once cake starts to brown.
• Remove from oven and cool in the pan. Remove ring, peel away parchment paper and transfer cake to a serving plate. Drizzle with liqueur and dust with confectioners' sugar.

ORANGE SEMOLINA CAKE

Steps:

• Preheat oven to 350 degrees F. Butter an 8-inch round cake pan.
• In a small saucepan, bring 1 1/2 cups water to a boil. Drizzle the semolina into the water, stirring constantly with a wooden spoon. Stir in 1/4 cup of the sugar. Cook, stirring often, until thickened, about 4 minutes. Remove the pan from the heat and let cool slightly.
• In a large bowl, whisk the ricotta, egg yolks, liqueur, and zest. Stir in the raisins.
• In a large bowl, beat the egg whites with salt on low speed until foamy. Gradually beat in the remaining 1/4 cup sugar on high speed and beat until the whites hold stiff peaks.
• With a spatula, gently fold the egg whites into the ricotta mixture. Scrape the mixture into the prepared pan.
• Bake the cheesecake for 1 hour or until puffed and golden on top. Remove from the oven. Let cool on a rack for 10 minutes. Invert onto a plate and let cool.
• Serve at room temperature or chilled, sprinkled with confectioners' sugar.

SEMOLINA ORANGE APPLE CAKE

Steps:

• First quarter the apples. You can peel them, but I didnt find that necessary. Core the quarters and cut a criss-cross pattern into their skins or if peeled into the backsides making sure not to cut all the way through. Put aside.
• For the dough cream eggs, sugar and salt for 5 minutes using an electric mixer. Mix in honey, orange zest, butter and yogurt.
• In a second bowl mix semolina, hazelnuts and baking powder. Add this to the wet ingredients alternating with the orange juice.
• Pour dough into a paper-lined or greased brownie pan (rectangular 20 X 20 cm/8 X 8 in).
• Top with the apple quarters peel facing up. Press them into the dough about half way down.
• Bake in the preheated oven at 190°C/375°F for about 40 minutes or until skewer inserted in the centre comes out clean.
• Now make the syrup. In a small pot combine sugar, orange juice and honey. Bring to a rolling boil and continue boiling for 5 minutes stirring constantly.
• Poke the cake in several places using a wooden skewer. Then spoon the hot syrup over the still warm cake.
• Allow to cool completely on a wire rack.
• Dust with powdered sugar before serving if you like.