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.
Recipe PDF
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
Serve with sliced fruits, whipped cream or Greek yogurt.
The prep times includes the 2 hours boiling time of the fruits.
Nutrition
Serving: 0gCalories: 274kcalCarbohydrates: 47gProtein: 6gFat: 7gSaturated Fat: 1gCholesterol: 81mgSodium: 40mgPotassium: 243mgFiber: 2gSugar: 35gVitamin A: 425IUVitamin C: 26.1mgCalcium: 99mgIron: 1.6mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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