Orange and Almond Semolina Cake
Culinary Love Recipe
Ingredients
Method
Tip
If you’d prefer to make a gluten free version of this cake, substitute the semolina with polenta.
Ingredients
- 3 medium oranges
- ¾ cup of semolina
- 1 ½ cups of ground almond meal
- 1 tablespoon of baking powder
- 6 egg whites
- 3 egg yolks
- ½ cup of honey blanched almond halves to decorate
Method
- Place whole oranges in a saucepan and cover with water. Bring to the boil, reduce to simmer and cook for 1 hour. Drain and set aside to cool.
- When cool enough to handle, remove the skin and pith from 1 orange and place it in a food processor with the other two whole oranges.
- Preheat the oven to 180'c.
- Combine the semolina, almond meal and baking powder together in a bowl.
- Beat the egg whites until stiff and set aside.
- In a separate bowl, beat the egg yolks into the honey. Add the almond meal and semolina mix, then the orange puree. Finally fold through the egg whites.
- Pour into a paper-lined 22” round cake tin. Decorate the top with the blanched almonds.
- Cook for 15 minutes, then reduce oven temperature to 150'c and cook for 75 minutes. Let cool in the tin.
Tip
If you’d prefer to make a gluten free version of this cake, substitute the semolina with polenta.