Orange Semolina Cake

Little Semolina Cakes with Cardamom Ice Cream

By Cat, Nov 2007 (Photo, right, from Wikimedia Commons)

• Includes: Orange Semolina Cake, 1. Original version; 2. Presoak flour version; 3. Syrup, Assembly, and Serving Suggestions for either Version
• See also: 1. Melomakarona Cookies; 2. Make your own Unrefined Powdered Sugar; 3. Wheat (about); 4. Cakes & Tortes Menu;
• Related recipes, other sites: 1. Eating Well, Orange Polentina (2); 2. Serious Eats, Orange Semolina Cake recipe (3); 3. Melangery blog, Cardamom Semolina Cake with Rosewater (4)

This is a deliciously rich cake from the Mediterranean area of Europe. Semolina is a common ingredient in the Mediterranean and Middle East, but not so well known here. It can be hard to find – I get it in bulk at the local Organic store.

Semolina is not a whole grain flour, but, like white flour, is separated from the bran and germ. It comes from the outer part of the endosperm that produces a coarser grind than regular white flour from the inner endosperm. What we call ‘semolina’ comes from hard durum wheat, which is a high-protein flour, and is light honey in color, resembling a pale cornmeal. This type is used to make pasta and couscous. Soft wheat semolina is finer in grind and whiter in color and is not generally called semolina, but rather ‘farina’ or ‘Cream-of-Wheat.’ Use only durum semolina in this recipe.

See also my recipe for Greek Melomakarona cookies, made with semolina flour and soaked in hot honey syrup after baking. These cookies were my first exposure to semolina and I’ve been hooked ever since.

Orange Semolina Cake, Original Adaptation

I’ve adapted this from a recipe in Eating Well magazine (1). The original recipe makes a 10″ cake; I’ve adapted it for my 8″ springform pan. This version uses mostly semolina with a bit of whole wheat pastry flour.

I provide sweetening options for the batter: all sugar (I use Rapadura brand), or xylitol (a lower-calorie/lower-glycemic index sugar alcohol), or a combination of sugar/xylitol and stevia. However, only honey will work for the syrup that is poured over the baked cake and allowed to soak into the cake.

This cake is intended to serve 10, but it is so rich and sweet that I would serve 12 -16.  Or you can make this as 2 – 4 smaller cakes.

I tested this version before I learned about pre-soaking flour. Very very rich and sweet – wonderful!

Equipment:

• 8″ spring form pan
• medium and two large bowls (including the stand mixer bowl)
• small saucepan
• stand mixer
• toothpick
• plate

Cake batter:

• 1 – 2 oranges, for ¾ cup juice and 1 Tbsp zest (NOTE: grate the zest from the oranges for use in the syrup, before squeezing out the juice).
• 1 ½ cups semolina flour
• ¾ cup whole wheat pastry flour
• 1 ¼ tsp aluminum-free baking powder
• ½ tsp baking soda
• 4 small eggs, separated
• ¾ cup fruity olive oil
• ¾ tsp vanilla
• 6 Tbsp Rapadura sugar or xylitol, or ⅓ tsp stevia extract powder (mix with egg yolks)
• 6 Tbsp Rapadura sugar (mix with egg whites)
• 1 recipe honey syrup (see below pre-soak variation)

1. Prep: Preheat oven to 325°F.  Grease bottom and side of spring form pan with coconut oil or butter.
2. Grate and juice the orange to make ¾ cup juice, and 1 Tbsp zest; set zest aside for use in the syrup.
3. Batter: Separate the eggs; set whites aside.
4. If using stevia, combine with the orange juice and let rest a few minutes.
5. Combine orange juice, yolks, vanilla, and oil in large bowl; add  6 Tbsp sugar/xylitol (if not using stevia).  Beat until thick and pale.
6. Mix semolina, flour, baking powder, and baking soda in medium bowl (Note: semolina is too coarse for a sifter, so use a whisk to mix all together).  Add zest, and mix again.
7. Add dry ingredients to orange mixture and stir until just blended.  If using a stand mixer, after mixing, transfer to separate large bowl and thoroughly clean out mixer bowl with soapy water.
8. In clean bowl (or mixer bowl), beat egg whites to soft peaks.  Add remaining 6 Tbsp sugar/xylitol and beat to stiff, glossy peaks.  Whisk ¼ of the whites into the batter and then fold in the remainder of the beaten whites.
9. Bake: Scrape batter into greased pan.  Bake until the top springs back, and toothpick inserted into center of the cake comes out clean, about 50 – 60 minutes. Cool in pan on a wire rack.
10. Syrup: Prepare honey syrup while cake is cooling.
11. Assembly: When cake is completely cool, prick all over with a toothpick, but don’t pierce bottom of the cake.  Set plate under the cake pan and slowly pour the syrup over, letting it absorb into the cake.
12. Let stand 2 hours before removing cake from the pan.

Orange Semolina Cake, Soaked Flour Version

This version has slightly reduced amount of semolina, and pre-soaks the whole grain flour, to increase nutrient availability. The orange juice provides the needed acidity for the presoak.  I have not tested this version.

Equipment:

• Same as for Original version above, plus bakers parchment or waxed paper

Cake batter:

Pre-soak

• 1 cup whole wheat pastry flour
• 1 – 2 oranges

1. Grate and juice the orange to make 1 Tbsp zest and ¾ cup juice. Set zest aside in covered container or wrap in waxed paper. NOTE: If using stevia in the batter, set aside 1 Tbsp of the juice to dissolve the stevia.
2. Mix orange juice into the flour until well blended. Press sheet of oiled bakers parchment or waxed paper against the entire surface of the flour mixture; cover bowl with a towel and let sit on counter overnight.

Cake

• 1 ¼ cups semolina flour
• 1 ¼ tsp aluminum-free baking powder
• ½ tsp baking soda
• 1 Tbsp fresh-grated orange zest (from above)
• 4 small eggs, separated
• ¾ cup fruity olive oil
• ¾ tsp vanilla
• Mix with yolks: 6 Tbsp Rapadura sugar or xylitol; or ⅓ tsp stevia extract powder (dissolve stevia in reserved 1 Tbsp of the orange juice)
• Mix with egg whites: 6 Tbsp Rapadura sugar or xylitol
• 1 recipe honey syrup (see below pre-soak variation)

1. Prep: Preheat oven to 325°F.  Grease bottom and side of spring form pan with coconut oil or butter.
2. Separate the eggs; set whites aside.
3. Batter: Combine yolks, vanilla and oil in large bowl.  Add 6 Tbsp sugar/xylitol, or the stevia dissolved in orange juice.  Beat until thick and pale.
4. Stir yolk mixture into soaked flour.
5. Mix semolina, flour, baking powder, and baking soda into medium bowl.  (Note: semolina is too coarse for a sifter, so use a whisk to mix all together). Mix in zest.
6. Add dry ingredients to batter; stir until just blended.  If using stand mixer, transfer batter to separate large bowl; thoroughly clean out mixer bowl with soapy water and rinse well.
7. In clean bowl, beat egg whites to soft peaks.  Add remaining sugar/xylitol and beat to stiff, glossy peaks.  Whisk ¼ of the whites into batter and then fold in remainder of beaten whites.
8. Bake: Scrape batter into greased pan.  Bake until the top springs back, and toothpick inserted into center of the cake comes out clean, about 50 – 60 minutes. Cool in pan on a wire rack.
9. Syrup: Prepare honey syrup while cake is cooling.
10. Assembly: When cake is completely cool, prick all over with a toothpick, but don’t pierce bottom of the cake.  Set plate under the cake pan and slowly pour the syrup over, letting it absorb into the cake.
11. Let stand 2 hours before removing cake from the pan.

Syrup and Serving Suggestions, for either Version

Syrup:

• ¾ cup honey
• 6 Tbsp filtered water
• 2 tsp fresh grated orange zest

1. Combine honey and water in a small saucepan.  Bring to a simmer while stirring over high heat.
2. Reduce heat to low, and simmer until it begins to thicken, about 5 minutes.  Remove from heat and add reserved orange zest.

Serving Suggestions

• Serve with yogurt cream (1 cup yogurt cheese mixed with ¼ cup whipped cream and 2 ½ tsp powdered sugar*). *I recommend Rapadura powdered sugar, or Make your own Unrefined Powdered Sugar
• Or use mascarpone instead of the yogurt cheese.
• Garnish each serving with sliced almonds or chopped pistachios (as in photo, top right)

References:

1. Eating Well magazine, Spring 2003; recipe by Deborah Krasner
2. Eating Well online, Orange Polentina recipe (eatingwell.com/recipes/orange_polentina.html)
3. Serious Eats, Orange Semolina Cake recipe (seriouseats.com/recipes/2011/09/orange-semolina-cake-recipe.html)
4. Melangery blog, Cardamom Semolina Cake with Rosewater recipe (melangery.com/2013/09/cardamom-semolina-cake-with-rosewater.html)