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EVOO Citrus Sumac Semolina Cake

cook:

2 h

0.0

(1)

To celebrate the gorgeous citrus now in season here in Israel, I partnered with the queen Adeena Sussman to create a beautiful + easy going recipe for you to enjoy with your lovers. Apart from being seasonal and sporting an incredible texture due to the semolina flour and the sumac, this cake is olive oil based which makes it dairy free. 🙌🏻 After we baked the cake we prepared and poured a bright pink blood orange syrup on top to add another layer of zing and to help retain that perfect pound cake moisture!

1 cake

US

original

metric

Picture for EVOO Citrus Sumac Semolina Cake

1 cake

US

original

metric

Ingredients

For the cake

semolina flour

250 gr semolina flour

EVOO (plus more for greasing the pan)

220 gr EVOO (plus more for greasing the pan)

all purpose flour

200 gr all purpose flour

sugar

200 gr sugar

baking powder

10 gr baking powder

ground sumac

10 gr ground sumac

vanilla paste

7 gr vanilla paste

pasture raised eggs

3 pasture raised eggs

fine sea salt

3 gr fine sea salt

Zest and juice of  large oranges

2 Zest and juice of large oranges

For the blood orange simple syrup

blood (or regular) orange juice

200 gr blood (or regular) orange juice

sugar

150 gr sugar

coarsely chopped roasted pistachios, for garnish

50 gr coarsely chopped roasted pistachios, for garnish

of salt

of salt

Directions

Step 1

Preheat oven to 350°F.

Step 2

Generously grease a standard loaf pan with olive oil (If you like, line the bottom of the pan with a parchment paper for easy cake release).

EVOO (plus more for greasing the pan)

EVOO (plus more for greasing the pan)

Step 3

In a large bowl, whisk the eggs until light and frothy. While whisking, slowly drizzle in oil and mix until combined.

pasture raised eggs

3 pasture raised eggs

EVOO (plus more for greasing the pan)

220 gr EVOO (plus more for greasing the pan)

Step 4

Whisk in vanilla, sugar, salt and zest.

vanilla paste

7 gr vanilla paste

sugar

200 gr sugar

fine sea salt

3 gr fine sea salt

Zest and juice of  large oranges

2 Zest and juice of large oranges

Step 5

Mix in the flour, orange juice, semolina, baking powder and sumac until just combined, don't overmix!

all purpose flour

200 gr all purpose flour

Zest and juice of  large oranges

2 Zest and juice of large oranges

semolina flour

250 gr semolina flour

baking powder

10 gr baking powder

ground sumac

10 gr ground sumac

Step 6

Pour the batter into the prepared pan and smooth the top. If you want your cake to open in the middle with a beautiful wedge, drizzle a line of olive oil in the middle of the cake.

Step 7

Bake until a toothpick inserted into the center comes out clean and the top is golden and hard to the touch, about 40-45 minutes.

Step 8

While the cake is baking make the orange syrup: combine the sugar, orange juice and salt in a small saucepan, bring to a boil over medium heat, reduce to low and simmer until thickens, about 5 minutes. Set aside to cool.

sugar

150 gr sugar

blood (or regular) orange juice

200 gr blood (or regular) orange juice

of salt

of salt

Step 9

Let the baked cake to cool for 10 minutes before removing from the pan.

Step 10

Loosen the edges with a knife and remove to a wire rack.

Step 11

Use chopsticks to poke holes in the cake, drizzle some of the syrup over the cake, let it soak then add more.

Step 12

Garnish with the pistachios.

coarsely chopped roasted pistachios, for garnish

50 gr coarsely chopped roasted pistachios, for garnish

Step 13

YASSS!

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