One of Lebanon’s lighter cakes, orange semolina cake is made by baking a semolina batter flavored with orange zest and juice, then soaking it with a light syrup. Less syrupy than many desserts, it is finished with almonds.
Mix the semolina, flour, sugar, yogurt, oil, orange zest, orange juice, and baking powder in a bowl.
Pour the batter into a greased pan and arrange the almonds on top. Bake in an oven preheated to 175°C / 345°F for 20 minutes, until golden on top.
For the syrup, bring the water and sugar to a boil. Boil for four minutes, then remove from the heat and leave to cool until warm.
Slowly pour the warm syrup over the hot cake as soon as it comes out of the oven.
Let the cake rest for eight minutes so the syrup can soak in.
Pour the syrup over the cake while the cake is still hot but the syrup is warm; if both are hot, the cake may become too wet and fall apart. Allergens: contains gluten (semolina, wheat flour), dairy (yogurt), and tree nuts (almonds).
Badem bulamadığım için üzerine antep fıstığı serptim, hem renk hem tat olarak çok güzel durdu. Portakal suyunun yarısını da mandalina suyuyla değiştirdim, daha tatlı bir sonuç aldım.
Portakalın kokusu kekten taşıyor, şurubu da hiç ağır gelmedi; hafif ve ferahlatıcı bir tatlı oldu.
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