Tea time treats

Bittersweet citrus semolina and almond cake

Bittersweet citrus semolina and almond cake

 

This bittersweet citrus semolina and almond cake with a zingy syrup is delicious served with sliced ruby grapefruit, kiwi fruit, peaches or nectarines and a dollop of greek yogurt.

While searching for gluten free recipes I came across this one that although not gluten free, contains semolina instead of flour. The semolina gives a more robust texture to the almond flour and keeps the cake moist, and for me at least, has a less intrusive allergic response than wheat flour.

While comparing the original recipe to the Orange and almond cake recipe I realized that they were very similar and decided that instead of using the original recipe I would try adapting the Orange and Almond cake recipe and see which of the two I like more.

Bittersweet citrus semolina and almond cake

Bittersweet citrus semolina and almond cake for one

Bittersweet citrus semolina and almond cake
 
Prep time
Cook time
Total time
 
This bittersweet citrus semolina and almond cake with a zingy syrup is delicious served with sliced ruby grapefruit, kiwi fruit, peaches or nectarines and a dollop of Greek yogurt.
Author:
Recipe type: Tea time treats
Cuisine: North African
Serves: 12
Ingredients
  • 1 ruby grapefruit - 250 grams
  • 1 orange - 250 grams
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 125 grams almond flour / meal
  • 125 grams semolina
  • 250 grams golden castor sugar
  • 1¼ teaspoon baking powder
  • pinch salt
  • Syrup
  • 125 ml golden castor sugar
  • 60 ml lemon juice
  • 60 ml ruby grapefruit juice
  • 125 ml orange juice
  • ¼ teaspoon orange flower water
Instructions
  1. Wash the whole fruit and place in a large pot without peeling.
  2. Cover with water and bring to the boil, boiling for two hours. Check the water level after an hour and top up if necessary.
  3. Remove the fruit and leave to cool to room temperature.
  4. When the fruits are cooled puree them until fine. This can be done ahead of time.
  5. Pre-heat the oven to 190 degrees Celcius or 170 fan / 375 F / Gas mark 5.
  6. Grease and flour a 20 cm baking round springform cake tin.
  7. Sift the almond flour, semolina, sugar, salt and baking powder in a bowl and set aside.
  8. Place the eggs in the bowl of a stand mixer and beat until the eggs have increased in volume and are light in color, about 5 minutes.
  9. Add the citrus fruit puree and beat until combined.
  10. Add the dry ingredients until all are combined.
  11. Spoon the mixture into the cake pan and tap on the counter twice to remove any air bubbles.
  12. Bake on a lower shelf for 50-60 minutes or until a skewer comes out clean. Check after 50 mins.
  13. If the cake seems to be browning too quickly cover with a sheet of parchment paper.
  14. Syrup
  15. Boil all the ingredients for the syrup together until thick.
  16. Pour over the cake after it comes out of the oven and leave to cool.
Notes
Serve with sliced fruits, whipped cream or Greek yogurt.

The prep times does not include the 2 hours boiling time of the fruits.

 

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16 Comments

  • Reply
    Abida
    September 26, 2015 at 6:29 pm

    As salamu alaikum Razena, looks delicious! I have actually featured your recipe on my weekly round up of my favourite recipes on my blog http://www.theredlychee.com/the-weekly-round-up-2/

    • Reply
      Razena
      September 28, 2015 at 1:14 am

      Wa alaykum salaam wa rahmatullahi wa barakatuhu. JazakAllahu khairan for including me, that was very kind of you 🙂

      I love your round up idea and may do a monthly one for my blog, as much to share it with my readers as to keep a record of my favorite blogger recipes. I have already misplaced a few over the past month or so 🙂

  • Reply
    Marissa @ OMG FOOD
    September 25, 2015 at 7:44 pm

    Yay, cake! I loooove a good almond cake, but I have yet to have it with citrus and the grapefruit sounds amazing. Thanks for sharing! I just restocked my pantry with some tasty almond flour, so that means I have to make this now. 😀

    • Reply
      Razena
      September 28, 2015 at 12:46 am

      I used ruby grapefruit because it has a less intense bitter note but I loved the bittersweet flavor of the grapefruit and the sweet oranges.

  • Reply
    Madiha Nawaz
    September 23, 2015 at 7:38 pm

    I’d love to try this gorgeous looking cake that I am sure, is delicious too!
    Jazak’Allah for sharing! 🙂

    • Reply
      Razena
      September 28, 2015 at 12:41 am

      Ameen, and you 🙂 I hope you try it and let me know what you think of it in shaa ALLAH.

  • Reply
    Mireille
    September 23, 2015 at 4:50 am

    wow – what great flavors in this one!

    • Reply
      Razena
      September 28, 2015 at 12:40 am

      🙂 The grapefruit is a very bold flavor but I loved having that flavor note with the sweetness of the orange.

  • Reply
    Nataliya | Not From A Packet Mix
    September 22, 2015 at 9:48 pm

    This cake looks amazing. The colours are so vibrant and I don’t think it could look any more moist. Yum!

    • Reply
      Razena
      September 28, 2015 at 12:39 am

      Thank you, you are too kind. I seem to have thing these days for vibrant colors 🙂 I loved how moist this cake was and how the grapefruit added a new taste dimension to a simple orange cake.

  • Reply
    Teresa
    September 19, 2015 at 12:25 pm

    I made similar cake once and it was really good! I must try your recipe too.

    • Reply
      Razena
      September 19, 2015 at 5:05 pm

      Please do and let me know what you think of it 🙂

  • Reply
    manal
    September 19, 2015 at 10:00 am

    How beautiful and refreshing is this?!!! wonderful shots and it seems like a very yummy and moist cake…

    • Reply
      Razena
      September 19, 2015 at 5:03 pm

      Shukran Manal. It is very moist and I love the bittersweet flavor from the ruby grapefruit.

  • Reply
    Amanda | The Cinnamon Scrolls
    September 19, 2015 at 9:02 am

    This looks great! I love grapefruit in cakes — it’s so fresh!

    • Reply
      Razena
      September 19, 2015 at 5:04 pm

      Thank you Amanda. I was surprised by how sweet the grapefruit was but still with the bitter bite. Loved it.

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