What You'll Need
1 cup (185 g) Semolina Flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 eggs
1/2 cup (100 g) sugar
1/2 cup olive oil
1 1/2 cup (345 g) full fat plain yogurt (not Greek style)
1 teaspoon vanilla extract
Zest of 1 orange
Citrus Topping
3 oranges (blood or navel, or another citrus fruit of your choice!)
1/3 cup (100 g) sugar
3 tablespoons (45 g) butter
Directions
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Preheat the oven to 350 F. Line the bottom of a 9-inch cake pan with parchment paper, then grease the base and side of the pan.
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In a bowl, combine the Semolina Flour with the dry ingredients. In a separate bowl, or a stand mixer, cream the sugar and the eggs. Then add olive oil, yogurt, vanilla extract and the orange zest and mix at low speed.
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Slowly add the dry mix into the wet batter and mix at a low speed. Allow batter to sit at room temperature while you prepare the citrus topping.
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Using a sharp knife, remove the orange rinds, then cut into 1/4-inch thick slices. In a small saucepan, stir the sugar and butter over low heat until melted into a thick mixture (sugar does not need to completely dissolve). Pour warm mixture into prepared pan, arrange the citrus slices over the top, then carefully pour in the cake batter.
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Bake for 45-50 minutes or until a toothpick comes out clean. Allow to cool in the pan for 15 minutes and then turn upside down onto a cake plate to serve.
Makes one 9-inch cake.
This recipe has been reprinted with permission from The Miller's Daughter by Emma Zimmerman (Hardie Grant North America). Photo credit: David Alvarado
