twigg studios

A British baking blog, food photography

whole blood orange semolina cake with rosemary

baking

when i saw the box of blood orange in the fruit and veg shop i bought loads,
 as before you know it the season has gone and you cant get any more until next year.
 this cake has two whole blood oranges in it that have been boiled until tender then pureed

using the whole orange peel and all gives this cake a wonderful flavour, i added a bit of rosemary to.

i love semolina/almond meal cakes i love the texture.
i made a rosemary orange syrup and soaked the cake with it so it was super moist.

 

 

 

recipe
2 oranges
1 teaspoon baking powder
6 eggs
1 cup 220g caster sugar
1 cup 150g fine semolina
1 1/4 cups 150g ground almonds
1/4 tsp finely chopped rosemary
place the whole oranges in a large pan and cover with water.
boil for about 1 and a half hours until they are tender.
preheat the oven to 180c 350f
trim off the ends and discard then then cut up the orange and put into a blender with the baking powder and puree.
in another bowl beat the eggs and sugar until thick and creamy then fold in the orange mixture.
finally fold in the semolina and almonds and chopped rosemary and pour into a deep lined tin (22cm 9 inch)
bake for about 45 minutes.
while it is cooking make syrup
juice of 1 orange
zest of 1 orange
1/2 cup 125ml water
1/2 cup 125g caster sugar
2 sprigs of rosemary
2 tbsp lemon juice.
add all ingredients into a pan and simmer until thickened. (approx 5 minutes)
brush onto warm cake.

 

 

photo postsig_zps9ec41c88.jpg

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10 Comments

    • Great recipe! You may want to edit the recipe to include adding the chopped rosemary. I almost missed it because it’s only listed in the ingredients but not in the steps for baking the cake.

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