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 Gluten free Orange and Almond cake recipe and see which of the two I like more.
Bittersweet citrus semolina and almond cake
- 250 grams ruby grapefruit 1 large fruit
- 250 grams orange 1 large fruit
- 6 large eggs
- 5 ml vanilla extract approximately 1 tsp
- 125 grams almond flour / meal
- 125 grams semolina
- 250 grams golden castor sugar
- 6.25 ml baking powder approximately 1 1/4 tsp
- pinch salt
- 125 ml golden castor sugar approximately 1/2 cup
- 60 ml lemon juice approximately 1/4 cup
- 60 ml ruby grapefruit juice approximately 1/4 cup
- 125 ml orange juice approximately 1/2 cup
- 1.25 ml orange flower water approximately 1/4 tsp
- Wash the whole fruit and place in a large pot without peeling.
- Cover with water and bring to the boil, boiling for two hours. Check the water level after an hour and top up if necessary.
- Remove the fruit and leave to cool to room temperature.
- When the fruits are cooled puree them until fine. This can be done ahead of time.
- Pre-heat the oven to 190 degrees Celcius or 170 fan / 375 F / Gas mark 5.
- Grease and flour a 20 cm baking round springform cake tin.
- Sift the almond flour, semolina, sugar, salt and baking powder in a bowl and set aside.
- 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.
- Add the citrus fruit puree and beat until combined.
- Add the dry ingredients until all are combined.
- Spoon the mixture into the cake pan and tap on the counter twice to remove any air bubbles.
- Bake on a lower shelf for 50-60 minutes or until a skewer comes out clean. Check after 50 mins.
- If the cake seems to be browning too quickly cover with a sheet of parchment paper.
- Boil all the ingredients for the syrup together until thick.
- Pour over the cake after it comes out of the oven and leave to cool.
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