Moroccan Orange & Almond Cake (A semolina cake without flour) –...

I never knew that a cake can be baked without flour. While going through my baking book I discovered a recipe of semolina cake which is a specialty of Morocco. I had a full jar of semolina in my stock and I was little worried how to spend those. My problem was solved within a minute and I made my mind to prepare this cake though I was apprehensive about the outcome. But believe me the end product was quite satisfactory and thus I highly recommend this recipe for you to bake differently.

Moroccan Orange & Almond Cake

Ingredients to serve 8 :

For cake :

1. Orange – 1
2. Softened butter – 115 gm. + extra for greasing
3. Golden caster sugar – 115 gm.
4. Egg (beaten) – 2
5. Semolina – 175 gm.
6. Ground almond – 100 gm.
7. Baking powder – 1½ teaspoon
8. Icing sugar for dusting
9. Strained plain yogurt, to serve

For syrup :

1. Orange juice – 300 ml.
2. Caster sugar – 130 gm.
3. Crushed cardamom pods – 8

Procedure :

Grate the rind from the orange, reserving some for the decoration, and squeeze the juice from one half.

Place the butter, orange rind and sugar in a bowl and beat together until fluffy. Gradually beat in the eggs.

In a separate bowl, mix the semolina, ground almonds and baking powder, then fold into the cream mixture with the orange juice.

Spoon the batter into a greased and base-lined 20 cm/8 inch cake tin and bake in a preheated oven, 180ºC, for 30 – 40 minutes, or until well risen and a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes.

After baking

To make the syrup, place the orange juice, sugar and cardamom pods in a pan over low heat and stir until the sugar has dissolved. Bring to a boil and simmer for 4 minutes, or until syrupy.

Turn the cake out into a deep serving dish.

Using a skewer, make holes over the surface of the warm cake.

Strain the syrup into a separate bowl and spoon three – quarters of it over the cake, then set aside for 30 minutes.

Dust the cake with icing sugar and cut into slices.

Serve with the remaining syrup drizzled around, accompanied by strained plain yogurt decorated with reserved orange rind.

Note :

1. Try to use 20 cm./8 inch cake tin. My cake tin is a bit smaller in size and for that reason the cake took longer time to bake completely. As a result the top and bottom of the cake get overcooked.
2. Scrape off only the rind of the orange. Do not remove the pith, otherwise it will be bitter.

Tags:

• BakingSemolina