Cakes & Cupcakes
Almond, Semolina and Blood Orange Syrup Cakes
The sweetness in this simple cake can be controlled through the syrup which is poured on top.
I had some delicious blood oranges left over from this Vanilla Yoghurt Panna Cotta with Blood Orange Jelly, and came across this recipe for almond, semolina and blood orange syrup cakes by Donna Hay. I bought her book, Modern Baking, a while ago but have not had many opportunities to bake from it.
When I saw this recipe, I knew I had to try it! It is really simple to put together and looks super pretty thanks to the blood orange slice on the top. The blood orange syrup and dusting of icing sugar also enhance the look of this otherwise ordinary cake.
In fact, these cakes remind me a bit of my blood orange and almond tea cakes, but are less fussy as the slices go on top of the cake and the risk of them sticking to the tin is minimal. These cakes, however, have semolina in them, which adds a different texture. The olive oil also amplifies the fruitiness of the citrus and the syrup added after baking allows you to control the level of sweetness of the cake.
This recipe has been adapted from Modern Baking by Donna Hay.
The recipe
Almond, Semolina and Blood Orange Syrup Cakes
adventureswithsugar.com/almond-semolina-and-blood-orange-syrup-cakes/
Method
Method: cakes
- Preheat the oven and prepare the tins: Preheat the oven to 180˚ Celsius. Make a cake release with 60g each of butter, oil and flour and brush the inside of 12 jumbo muffin tins.
- Make the batter: Place the eggs and caster sugar in the bowl of a mixer and whisk on high speed for about 5 minutes until doubled in volume and thick. Add the olive oil, yoghurt, vanilla, orange rind, semolina, flour, baking powder and almond meal and fold to combine.
- Fill and top: Spoon the batter into the muffin tins. Top with a blood orange slice and sprinkle with a bit of caster sugar.
- Bake: Bake for 15 – 18 minutes, or until a skewer inserted comes out clean.
- Cool and turn out: Allow the cakes to cool slightly in the tins for 10 minutes, before turning out onto wire racks to cool completely.
Method: blood orange syrup
- Make the syrup: Place the sugar, water and blood orange juice in a pot over high heat. Bring to the boil and cook for 4 to 5 minutes or until reduced and syrupy.
- Soak and serve: Spoon the blood orange syrup over the cakes and dust with icing sugar to serve.
Tips for making these almond, semolina and blood orange syrup cakes
How do I grease my muffin tins?
In general, if you are not lining a tin, it is useful to make a cake release of equal parts butter, oil and flour. Mix these together and lightly brush the inside of the muffin tin. Do not brush it thickly as the residue will stick to the cooked cake.
What happens if I cannot find blood oranges?
If you cannot find blood oranges, navel or cara cara oranges work just as well.
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