Orange Semolina Cake

[Photographs: Carrie Vasios]

adapted from Tessa Kiros

Revani is a Greek cake which is made from semolina flour and doused in orange syrup. With a few tweaks this cake is perfectly acceptable at breakfast. The interior has a tight crumb, and of course the coarse texture of the semolina. This would be nice served at a brunch, instead of other hearty breakfast pastries like scones.

Orange Semolina Cake

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About This Recipe

Yield:12
Active time:30 minutes
Total time:2 hours 15 minutes
This recipe appears in: Wake and Bake: Orange Semolina Cake

Ingredients

  • For Syrup:
  • 2/3 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon orange blossom water
  • 3/4 cup water
  • For Cake:
  • 2 navel oranges, scrubbed
  • 3/4 cup olive oil
  • 2/3 cup sugar
  • 5 large eggs
  • 2 cups semolina
  • 4 teaspoons baking powder
  • 1/2 cup almonds, chopped
  • 1/2 sliced almonds

Procedures

  1. 1

    Fill a medium pot halfway with water. Add oranges and boil until softened, about one hour. Drain and let cool.

  2. 2

    Preheat oven to 350 degrees. Butter and flour a 9 1/2 inch cake pan.

  3. 3

    Make Syrup: In a small saucepan, combine sugar, lemon juice, orange blossom water, and water. Bring heat to medium and cook, stirring constantly, until sugar dissolves. Let mixture come to a boil then reduce heat and simmer for 6 minutes. Let cool.

  4. 4

    Make Cake: Quarter oranges and remove the seeds but not the skin. Place oranges in a food processor and pulse until you have a smooth pulp.

  5. 5

    In a large bowl, combine orange pulp, oil, sugar, and eggs. Beat with an electric mixer until smooth.

  6. 6

    In a small bowl, whisk together semolina, baking powder, and almonds. Stir dry ingredients into orange mixture.

  7. 7

    Pour batter into pan and garnish top with slivered almonds. Bake until a cake tester comes out clean, about 40 minutes.

  8. 8

    Cool cake for ten minutes then pour syrup over the top.

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