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
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
3 oranges (blood or navel, or another citrus fruit of your choice!)
1/3 cup (100 g) sugar
3 tablespoons (45 g) butter
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.
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.
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.
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.
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.