Semolina Orange Cake
You can use oranges, blood oranges, half blood oranges, lemons, or bake it plain and add fruits or cream later.
INGREDIENTS
180 g unsalted, soft butter or 80 ml olive oil, this is also very tasty
270 g semolina (I use coarse-grind semolina)
40 g ground almonds
120 g unrefined brown sugar or whole cane sugar
2 teaspoons baking powder
2 teaspoons of finely grated orange zest
2–3 oranges
fresh orange juice
¼ teaspoon sea salt
150 g (oat) yogurt
180 ml oat milk
1 teaspoon vanilla
1 teaspoon freshly ground cardamom
optional: top with 1 tablespoon of homemade orange marmelade or a quick syrup out of 2 tablespoons orange juice and 2 tablespoons sugar
PREPARATION
1. Put semolina, ground almonds, salt and sugar in a large bowl and combine.
2. Add butter or oil, yogurt, oat milk, vanilla, orange juice and zest. Whisk until combined and then set aside to soak for half an hour.
3. Meanwhile, preheat the oven to 180°C. Oil a cake tin or line with baking paper.
4. Add baking powder to your dough and whisk to combine.
5. Cut oranges in thin slices (2–3mm) and spread them all over the bottom of your cake tin.
6. Now pour the batter into the tin and spread evenly.
7. Bake for 30–40 minutes until the cake is golden and firm. Insert a butter knife into the cake and check if it‘s well baked, if the knife comes out without the batter it‘s ready to be taken out. You can brush a tablespoon of (homemade) orange jam on top, just add a sip of hot water to it to make it more liquid. Let it cool down for a bit.
8. Carefully flip the cake onto a big plate and set aside until you want to serve it.
Enjoy!
Semolina Orange Cake
You can use oranges, blood oranges, half blood oranges, lemons, or bake it plain and add fruits or cream later.
INGREDIENTS
180 g unsalted, soft butter or 80 ml olive oil, this is also very tasty
270 g semolina (I use coarse-grind semolina)
40 g ground almonds
120 g unrefined brown sugar or whole cane sugar
2 teaspoons baking powder
2 teaspoons of finely grated orange zest
2–3 oranges
fresh orange juice
¼ teaspoon sea salt
150 g (oat) yogurt
180 ml oat milk
1 teaspoon vanilla
1 teaspoon freshly ground cardamom
optional: top with 1 tablespoon of homemade orange marmelade or a quick syrup out of 2 tablespoons orange juice and 2 tablespoons sugar
PREPARATION
1. Put semolina, ground almonds, salt and sugar in a large bowl and combine.
2. Add butter or oil, yogurt, oat milk, vanilla, orange juice and zest. Whisk until combined and then set aside to soak for half an hour.
3. Meanwhile, preheat the oven to 180°C. Oil a cake tin or line with baking paper.
4. Add baking powder to your dough and whisk to combine.
5. Cut oranges in thin slices (2–3mm) and spread them all over the bottom of your cake tin.
6. Now pour the batter into the tin and spread evenly.
7. Bake for 30–40 minutes until the cake is golden and firm. Insert a butter knife into the cake and check if it‘s well baked, if the knife comes out without the batter it‘s ready to be taken out. You can brush a tablespoon of (homemade) orange jam on top, just add a sip of hot water to it to make it more liquid. Let it cool down for a bit.
8. Carefully flip the cake onto a big plate and set aside until you want to serve it.
Enjoy!
“Fermentation is definitely a commitment. By definition it requires seeing something through. It's being responsible for life and watching it grow. It's a slow and patient process.”
— David Zilber
a pinch of salt
c/o Tamara Pešić
Ludwigstraße 197
63067 Offenbach
Germany
Pick up & drop times:
Wed, 16:00–19:00
Sat, 13:00–16:00
© Copyright 2022
a pinch of salt
c/o Tamara Pešić
Ludwigstraße 197
63067 Offenbach
Germany
Pick up & drop times:
Wed, 16:00–19:00
Sat, 13:00–16:00
© Copyright 2022