Mary's Cypriot Orange Semolina Cake | KALI OREXI

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a distinct flavor.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with less fat.

Combine the sugar, water and orange slices in a pot and bring them to a boil.

Reduce to a simmer for 7 minutes.

Take the syrup off the heat and allow it to cool completely.

Wash 2 oranges and boil them whole until they feel soft when poked with a fork – approximately 45 minutes.

Coarsely chop the almonds in a food processor and then add them to a large mixing bowl.

Add the sugar and EVOO to the food processor and mix till well blended.

Add all the eggs to the food processor (with the sugar and EVOO) and mix till well blended.

Add these to the mixing bowl and use a spatula to remove any remaining liquid from the food processor.

Take the oranges and cut them into chunks. Remove any pips. Put the orange chunks into the food processor and blend them until finely chopped.

Add the blended orange to the mixing bowl.

Add the semolina and baking powder and mix well.

Pour into round cake tin with its base lined with baking paper (20cm diameter).

Bake for 45-50 minutes at 180°C fan-forced, or until skewer comes out clean.

While the cake is baking prepare the decorations – drain the syruped orange segments on a cake rack and dip 5-6 rosemary segments in the syrup and then dip them in the sugar.

Allow the cake to rest in the cake pan for 10 minutes before running a butter knife between the cake and the tin and then turning it out onto a cake platter.

Poke the top of the cake with a skewer, to create about 30 deep holes, so when the syrup is poured over the cake it is absorbed.

Pour cool syrup slowly over the hot cake and allow the syrup to sink in.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens