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Orange Cake with Semolina and Almonds
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
130 minutes
Moist dairy-free orange cake with semolina, almonds, and Grand Marnier-infused oranges.
Ingredients:
  • 2 large organic oranges, scrubbed and coarsely chopped (with the skin)
  • 5 eggs, separated
  • 1 cup white sugar, divided
  • 0.75 cup ground almonds
  • 0.75 cup semolina flour
  • 0.5 teaspoon vanilla extract
  • 1/2 teaspoon fiori di Sicilia (optional)
  • 3 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
  • 0.5 teaspoon confectioners' sugar
Instructions:
  • In a small saucepan, simmer chopped oranges with 1 tablespoon water until soft and excess liquid evaporates, about 30 minutes. Allow to cool for about 20 minutes before using.
  • Preheat your oven to 350 degrees F (175 degrees C) and perfectly line an 8-inch springform pan with parchment paper.
  • Add oranges to the food processor bowl and pulse until finely chopped.
  • In a glass, metal, or ceramic bowl, whip egg whites until stiff peaks form. Gradually add 1/2 cup sugar, and continue beating for an additional minute.
  • In a separate bowl, whisk egg yolks and 1/2 cup sugar until pale and thick, about 2 to 3 minutes. Add finely chopped oranges and mix gently. Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia. Stir in 3 spoonfuls of whisked egg white to loosen the batter, then gently fold in the rest of the egg whites. Pour the batter into the prepared springform pan and even out the surface.
  • Bake the cake in the preheated oven for about 50 minutes, or until it turns golden and a skewer inserted into the center comes out clean. Keep an eye on the cake after 20 and 30 minutes to ensure it's not browning too quickly, and lightly cover the top with aluminum foil once it begins to brown.
  • After baking, let the cake cool in the pan. Remove the ring, peel off the parchment paper, and transfer the cake to a serving plate. Finish by drizzling with liqueur and dusting with confectioners' sugar.

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