Best Semolina Orange Apple Cake Recipes

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 CAKE WITH ORANGES

Steps:

• Syrup:
• Bring bay leaves, sugar, salt, and 1/2 cup water to a simmer in a small saucepan, stirring occasionally to dissolve sugar, about 5 minutes. Remove from heat and stir in lemon juice. Pluck out bay leaves; let cool.
• Cake and assembly:
• Preheat oven to 350°F. Butter a 9"-diameter cake pan. Whisk semolina, sugar, baking powder, orange zest, cardamom, and salt in a medium bowl. Whisk yogurt and milk in a large bowl. Mix in dry ingredients, then 3/4 cup butter. Scrape batter into prepared pan. Bake cake until golden brown and firm, 55-65 minutes. Transfer to a wire rack and let cake cool in pan 10 minutes. Turn a plate over top of pan and invert cake. Using a cake tester or toothpick, poke holes all over cake; gradually pour all but 1/4 cup bay leaf syrup over, letting it soak in. Let sit 30 minutes.
• Meanwhile, remove peel and white pith from oranges. Slice into 1/4"-thick rounds; remove seeds. Combine in a medium bowl with remaining bay leaf syrup; let sit, tossing occasionally, at least 20 minutes. Taste and add lemon juice as needed.
• Serve cake with oranges in syrup.
• Do Ahead
• Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

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.