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.
Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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