orange Semolina cake ..كيكة البرتقال بالسميد الناعم
For the cake:
2 whole oranges
140g butter, softened
1 ¼ cup castor sugar
150 g semolina
130 g all-purpose flour
1 tsp baking powder
¼ tsp salt
400 ml fresh orange juice
60 ml freshly squeezed lemon juice
½ cup castor sugar
60 ml honey
zest of one orange
2 oranges sliced ½ cm thick
Place the 2 whole oranges in a large saucepan and fill with enough water to cover. Bring up to the boil, then drain and fill with fresh water.
Repeat this process twice more to remove the bitterness from the oranges. On the last repeat, boil for about 45 minutes until the oranges are completely soft.
Drain and set aside to cool completely. Place the flesh of 1½ oranges in a processor and blitz until smooth. (discard the remaining half) and set aside
Preheat the oven to 160º C. Grease and line a 23 cm cheesecake tin.
In an electric mixer beat the butter, castor sugar and vanilla until pale white and creamy. Add the eggs one at a time beating well between each addition.
Sift all the dry ingredients together. Add the sifted flour to the creamed butter and mix by hand with a wooden spoon or a kitchen spatula from bottom to top to prevent the air from going out. Lastly, add the orange puree and mix until the batter is smooth.
Transfer the batter to the baking tin, smooth over the top and bake for about 65 minutes or until cooked through and golden brown.
Meanwhile make the syrup, place the ingredients except orange slices in a saucepan and bring to boil on a high heat, add the slices and let it simmer on a medium heat for about 12-15 minutes. At the end of the cooking time, measure the syrup out. You should aim to have about 350ml. Top up with hot water if need be. Set aside to cool.
Slowly ladle the cooled syrup over the hot cake waiting, for it to absorb before adding the next ladle, then decorate it with the cooked orange slices.
Cool in the tin and serve at room temperature with softly whipped cream.