Although we never met in person, Mrs Anna was kind enough to write a letter to me. It was a wonderful surprise. She was generous enough to give me a small German cookbook and her 28 year old recipe of this precious orange semolina cake.

I adapted it to a smaller quantity and also added a mascarpone cream frosting with orange syrup drizzle. It is heavenly!

Orange semolina cake with mascarpone cream

Galatia Pamboridis
Although we never met in person, Mrs Anna was kind enough to write a letter to me. It was a wonderful surprise. She was generous enough to give me a small German cookbook and her 28 year old recipe of this precious orange semolina cake. I adapted it to a smaller quantity and also added a mascarpone cream frosting with orange syrup drizzle. It is heavenly!
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 1 hour
Course cakes, desserts, Sweets
Servings 6

Ingredients
  

For the syrup

  • 220 grams granulated sugar
  • 250 ml freshly squeezed orange juice
  • Zest from one orange

For the cake

  • 1 large orange about 300 grams
  • 3 large eggs
  • 180 grams granulated sugar
  • 1 tsp vanilla extract
  • 180 grams coarse semolina
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 100 grams olive oil
  • 50 grams whole milk

For the cream

  • 250 grams mascarpone
  • 200 ml cream
  • ¼ cup icing sugar
  • 1 tsp vanilla extract

Instructions
 

  • Make the syrup by combining all ingredients together in a small pot. Bring to a boil, reduce heat and simmer for 5 minutes. Set aside to cool completely.
  • Place whole orange in a pot and cover it with water. Bring to a simmer and cook for 60 minutes adding water if it evaporates. Drain until cool enough to handle. Crush with a fork or finely chop with a knife (don’t use a blender). Set aside until needed.
  • Preheat oven to 180 C fan Line the base of a 26 cm springform pan with greaseproof paper.
  • In a mixer bowl whisk eggs and sugar until double in volume and airy. Add vanilla. Mix semolina with baking powder and add that to the mixer bowl. Finally mix in olive oil and milk.
  • Transfer mixture in baking pan. Bake for 35-40 minutes until a cake tester comes out clean. Use a wooden skewer to make holes on the surface of the cake. Run a knife around the sides. Spoon over cake half of the syrup. Let cake stand for 1 hour.
  • Invert cake on a serving platter. Let it cool completely. Whip mascarpone, cream, icing sugar and vanilla to soft peaks. Spread cream on cake. Drizzle more syrup and serve the remaining on the side. Keep refrigerated.
Collections afternoon tea, summer

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