While in my opinion few orange cakes surpass my Iraqi orange cake, discovery of options is the flavor of life. How else are you going to know what food you love if you don't have something to base your opinion against? This Mediterranean orange cake is simple, fresh, and flavorsome. Not only does it use the zest and juice of fresh oranges, olive oil replaces the generic butter here.
The original recipe I came across used cornmeal in place of the semolina, so feel free to use that if you have it on hand. A sprinkle of granulated sugar over the surface before baking makes for a crunchy topping, and fresh orange segments served on the side complete the flavor bomb.
1/2 cup olive oil
1 1/2 cup flour
1/2 cup semolina
2 tsp baking powder
1/2 tsp salt
finely grated zest of 1 orange
1 cup sugar
1/2 cup fresh orange juice
1/3 cup granulated sugar, for topping
fresh orange segments, to serve
Preheat oven to 375F. Line bottom and sides of an 8 inch springform or regular cake pan with parchment paper, brush with oil; set aside.
Whisk together the flour, semolina, baking powder, salt, and orange zest to evenly distribute. In another bowl, whisk together the oil, eggs, a1 cup sugar, and orange juice until smooth. Add the flour mixture and whisk gently to combine.
Pour batter in prepared tin; sprinkle the third cup of granulated sugar evenly over the top. Bake for about 35 minutes until cake pulls away from the sides and a toothpick comes out clean from the center. Cool in pan for 20 minutes, before unmolding and cooling completely.
Serve with supremed orange segments, if desired.
صحة و عافية