A simple cake to bake when you are looking for something beautifully different and impressive. You do not need a mixer for this easy cake – just a bowl and wooden spoon will do. Be sure to use fresh or a new jar of dried bay leaves for the best flavor. If you have some in the back of your cabinet that you have had for more than 6 months, they are nearly without flavor.
SEMOLINA CAKE WITH CLEMENTINE & CARDAMOM
Recipe: Candice Hunsinger
Yields: 1 – 9″ square or round cake (serves 8-10)
CAKE INGREDIENTS
3/4 cup (6 oz or 1 1/2 sticks) unsalted Butter, melted and cooled
3/4 cup Granulated Sugar
1/2 tsp Himalayan Pink Salt
1 tsp ground Cardamom
1 tsp Vanilla Extract
1/2 tsp Almond Extract
Zest of one Clementine (or orange, lemon – whatever you have), reserve remaining clementine/fruit
3/4 cup Whole Milk
1 cup Greek Yogurt
1 cup Semolina Flour
1/2 cup Almond Flour
2 tsp Baking Powder
Oil for greasing the pan – I prefer olive oil.
CAKE ASSEMBLY
1. Preheat oven to 350 degrees.
2. Brush a 9″x9″ square (or round, if that’s what you prefer) pan with oil. Line with parchment, oiling the top of the parchment as well.
3. AFTER zesting the Clementine, slice it as thinly as possible and arrange the slices neatly in the prepared pan.
4. Melt butter and allow to cool slightly.
5. Meanwhile, combine the following in a medium sized mixing bowl and mix until well combined: Sugar, Salt, Cardamom, Vanilla Extract, Almond Extract, Clementine Zest
6. Pour the Butter over the Sugar mixture and stir until all of the sugar ingredients have been absorbed into the butter.
7. In a measuring cup, combine the Yogurt and Whole Milk and whisk with a fork until they have come together smoothly.
8. Pour the Yogurt and Milk mixture over the butter mixture and stir until smooth.
9. Add the Semolina, Almond Flour and Baking Powder over the mixture and stir until JUST barely combined.
10. Pour the batter into the prepared pan and bake for approximately 55-65 minutes until set and the center of the cake slowly bounces back when you gently press your finger against it.
11. Meanwhile, make the Syrup – recipe below.
12. When the cake has been baked, remove from the oven and let cool for 10 minutes on a wire rack.
13. Invert the cake onto a serving plate, remove the parchment paper and using a toothpick or skewer, poke holes all over the cake.
14. Pour all but a few tablespoons of the Syrup over the cake.
15. Allow to cool for 45 minutes and then pour the remaining syrup over for a glossy finish. Feel free to garnish with the used bay leaves, almonds, a powdered sugar dusting or nothing at all!
SYRUP INGREDIENTS
1/2 cup Water
1/4 cup Granulated Sugar
1 TBS fresh Lemon or Orange Juice
2 large dried Bay Leaves, from a fresh jar
Tiny Pinch of Salt
SYRUP ASSEMBLY
1. Add all of the ingredients into a small pot and simmer over low heat until smooth and reduced by 25%.
