Almond Semolina Cake with Orange Blossom Syrup

Ingredients

• For the cake: For the cake:
• 1 cup (120g) fine semolina flour 1 cup (120g) fine semolina flour
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 cup (30g) crushed almonds, for garnish 1/4 cup (30g) crushed almonds, for garnish
• For the syrup: For the syrup:
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) fresh orange juice 1/4 cup (60ml) fresh orange juice
• 1 tablespoon orange blossom water 1 tablespoon orange blossom water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 2g
• Carbohydrates (total, sugars): 36g, 20g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a round cake pan with oil or butter.
2. 2.
   In a large mixing bowl, combine the semolina flour, ground almonds, granulated sugar, baking powder, cinnamon, and nutmeg.
3. 3.
   In a separate bowl, whisk together the vegetable oil, milk, and vanilla extract.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until well combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. 7.
   While the cake is baking, prepare the syrup. In a saucepan, combine the water, granulated sugar, fresh orange juice, and orange blossom water. Bring to a boil over medium heat, stirring until the sugar has dissolved. Reduce the heat and let the syrup simmer for 5 minutes.
8. 8.
   Once the cake is out of the oven, immediately pour the hot syrup over the hot cake, allowing it to soak in. Let the cake cool completely in the pan.
9. 9.
   Once cooled, remove the cake from the pan and transfer it to a serving plate. Sprinkle the crushed almonds over the top for garnish.
10. 10.
    Slice and serve the Almond Semolina Cake with Orange Blossom Syrup, either warm or at room temperature.

Treat your ingredients with care...

• Semolina flour — Make sure to use fine semolina flour for this recipe, as it provides the desired texture. Coarser semolina may result in a grainier cake.
• Orange blossom water — Use high-quality orange blossom water to ensure a pronounced floral flavor. Adjust the amount according to your preference, as the intensity can vary between brands.

Tips & Tricks

• For a citrus twist, add a teaspoon of grated orange zest to the cake batter.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• If you prefer a stronger orange flavor, increase the amount of fresh orange juice in the syrup.
• Toast the crushed almonds before garnishing the cake to enhance their nutty flavor.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Almond Semolina Cake with Orange Blossom Syrup as a delightful dessert after a meal. It pairs beautifully with a cup of Moroccan mint tea or a refreshing glass of iced lemonade.

Presentation advice

Present the Almond Semolina Cake on a decorative cake stand or serving platter. Dust the top with powdered sugar and arrange a few fresh orange slices or edible flowers around the cake for an elegant touch.