SEMOLINA CAKE
Candied orange slices are a sweet complement to this richly textured cake made with chopped almonds and nutty semolina flour. Look for semolina flour at Italian and gourmet markets or health-food stores.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease sides of a 10-inch tube pan with removable bottom.
- Beat egg whites until stiff, approximately 7 minutes. Add sugar, then yolks, and beat until stiff, adding baking powder along the way. In a stand mixer fitted with the paddle attachment, beat butter, condensed milk, vanilla powder, and the orange zest until smooth.
- Fold the whipped butter mixture into the egg white mixture. Fold in cake flour, semolina flour, and chopped almonds.
- Bake 30 to 35 minutes. Cover with aluminum foil and bake an additional 10 to 20 minutes.
- While the cake is in the oven, make the candied orange slices: Line a baking sheet with parchment paper. Arrange orange slices in a single layer and generously dust with confectioners' sugar. Transfer to 350-degree oven and bake until bubbling and lightly golden around edges, about 20 to 30 minutes.
- Turn off oven and leave cake in oven for 30 minutes. Remove cake, place on a cooling rack, cover with foil and a plate to cool for 1 hour.
- Remove cake from pan and serve with candied orange slices and whipped cream.
SEMOLINA CAKE
This is my family's favorite cake.
Provided by sapphireml
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.
- Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.
- Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
- Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.
- Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.
Nutrition Facts : Calories 482.9 calories, Carbohydrate 26.1 g, Cholesterol 216 mg, Fat 37.3 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 16.7 g, Sodium 252.3 mg, Sugar 14.6 g
ORANGE CAKE WITH SEMOLINA AND ALMONDS
Semolina and ground almonds give this cake a luxurious weight and the whole oranges provide moisture and a sunny citrus flavor without using any dairy. The cake can be stored in an airtight container for up to 2 days.
Provided by foodfanatic
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h10m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 28.5 g, Cholesterol 93 mg, Fat 7.2 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 35.3 mg, Sugar 25.8 g
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.
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
This cake is so moist and yummy, its a very summery apple cake and very nice to look at, too. Its sturdy enough for transportation, so it makes a nice gift.
Provided by Lalaloula
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1896, Fat 53.8, SaturatedFat 25.9, Cholesterol 463.6, Sodium 1157.7, Carbohydrate 331.7, Fiber 18.2, Sugar 200.3, Protein 36.2
SEMOLINA CAKE WITH ORANGE CONFITES
Using semolina as the base for cakes and sweets is an art in Greece. This "cake" is not baked, but cooked and chilled in a mold and decorated with candied orange segments and rind. It's beautiful and delicious. Try to use organic oranges. I've said there's 5 hour of passive cooking time--the time to cool and then chill the cake--but I haven't included time involved making the candied orange which obviously could be done while the cake chills or the night before.
Provided by Chef Kate
Categories Dessert
Time 5h45m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- For the cake:.
- Generously butter a mold or bundt pan (I use a 9" non-stick bundt pan).
- Pour the milk into a heavy saucepan over medium heat and add the sugar, the vanilla bean, the salt and the grated orange zest.
- Add the butter and stirring occasionally bring just to the boil.
- Remove from the heat, add the farina all at once and whisking, replace over low heat and whisk gently until it begins to thicken.
- When thickened, remove the vanilla bean (you can wash it off and put in a sugar bowl) and add the three eggs.
- Continue whisking over low heat until the eggs are combined, the mixture is smooth and comes to the gentlest of simmers.
- Pour into the prepared mold and allow to cool slightly before covering with plastic wrap placing in fridge.
- Chill for at least four hours (or overnight).
- Unmold onto serving plate and garnish with candied orange segments and candy orange rind.
- Note: If cake seems reluctant to leave mold, loosen sides with a thin knife and/or dip bottom of mold into hot water.
- For the Candied Orange:.
- First, the rind:.
- Using a vegetable peeler, remove rind (try to get no white pith) in long strips.
- Place rind on cutting board and slice into the thinnest julienne you can.
- Place in a small heavy saucepan, cover with water, bring to a boil and drain off the water.
- Now, add a cup of sugar and about 2/3 of a cup of water to the rind and place over med low heat and allow to simmer (not boil) until the syrup is reduced by 3/4's (about 45 minutes).
- Leave the peel in the syrup until it is quite cool, then drain the rind (and reserve the orange syrup for another use).
- Spread the rind out on parchment paper, toss with sugar, and allow to dry.
- Store in an air-tight container in a cool dry place or freeze if you want to keep it longer than a few days.
- Now the orange sections:.
- While the rind is simmering, place the two stripped oranges on a cutting board and cut off the top and bottom of each, removing all white pith.
- Stand each orange on end and using a sawing motion, slice down the sides of the orange, removing all the pith.
- Now, with your knife, slice in and out of the memberanes so that you will have nice, membrane free segments of orange.
- Place these in a small saucepan.
- Add any juice you can squeeze form the membrane or that has accumulated on your board.
- Add about 3/4 of a cup of sugar and enpoough water so tht the oranges are just covered with liquid.
- Now proceed as for the rind, cooking the segments at a gentle simmer until the syrup has reduced by 3/4's.
- Allow to cool, drain the segments, spread them on paper and toss with sugar.
- Store as for rind.
Nutrition Facts : Calories 584.2, Fat 16.8, SaturatedFat 9.9, Cholesterol 114.6, Sodium 325.6, Carbohydrate 100.7, Fiber 1.3, Sugar 71.6, Protein 10
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SEMOLINA CAKE WITH ORANGES RECIPE | BON APPéTIT
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4.7/5 (9)Estimated Reading Time 2 minsServings 8
- Bring bay leaves, sugar, salt, and ½ 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.
- Preheat oven to 350°. 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 ¾ 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 ¼ cup bay leaf syrup over, letting it soak in. Let sit 30 minutes.
- Meanwhile, remove peel and white pith from oranges. Slice into ¼"-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.
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