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 almondĀ flour andĀ 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
Ingredients
Cake batter
- 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
Hot glaze
- 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
Instructions
Cake
- 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.
Hot glaze
- 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.
Notes
Nutrition
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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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/
Wa alaykum salaam wa rahmatullahi wa barakatuhu. JazakAllahu khairan for including me, that was very kind of you š
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 š
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. š
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.
I’d love to try this gorgeous looking cake that I am sure, is delicious too!
Jazak’Allah for sharing! š
Ameen, and you š I hope you try it and let me know what you think of it in shaa ALLAH.
wow – what great flavors in this one!
š The grapefruit is a very bold flavor but I loved having that flavor note with the sweetness of the orange.
This cake looks amazing. The colours are so vibrant and I don’t think it could look any more moist. Yum!
Thank you, you are too kind. I seem to have thing these days for vibrant colors š I loved how moist this cake was and how the grapefruit added a new taste dimension to a simple orange cake.
I made similar cake once and it was really good! I must try your recipe too.
Please do and let me know what you think of it š
How beautiful and refreshing is this?!!! wonderful shots and it seems like a very yummy and moist cake…
Shukran Manal. It is very moist and I love the bittersweet flavor from the ruby grapefruit.
This looks great! I love grapefruit in cakes — it’s so fresh!
Thank you Amanda. I was surprised by how sweet the grapefruit was but still with the bitter bite. Loved it.