Semolina Cake with Blood Oranges
Semolina cake with blood oranges - Not just beautiful to look at, but also wonderfully fragrant.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 17.4 mg | (18 %) | ||
| Potassium | 176 mg | (4 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 20 g |
Ingredients
- For the cake
- 3 organic Blood orange
- 250 grams sugar
- 1 tsp sunflower oil
- 225 grams fine Semolina flour
- 100 grams ground Hazelnuts
- 1 tsp Baking powder
- 300 grams Yogurt (low-fat)
- 1 tsp ground cinnamon
- 4 eggs
- 125 grams Cultured butter
- For garnish
- chopped Lavender
- Orange peel
Preparation steps
For the cake, rinse blood oranges in hot water and pat dry. Cut 2 blood oranges into 3 mm (approximately 1/8 inch) slices.
Bring 100 ml (approximately 1/4 cup plus 2 tablespoons) of water to a boil in a pot with 100 grams (approximately 1/2 cup) sugar. Reduce heat and simmer for about 10 minutes while stirring.
Lay orange slices in a flat baking dish, pour over the sugar mixture and allow to cool. Strain juice through a colander.
Grease a springform pan (26 cm/approximately 10 inch diameter) with oil and layer evenly with orange slices.
Grate zest finely from the remaining blood oranges and squeeze juice. Add to a bowl with the semolina, nuts, remaining sugar, baking powder, yogurt, cinnamon and eggs and mix well.
Melt the butter, allow to cool briefly and mix with the egg mixture.
Pour batter into the pan, smooth the surface and bake in preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F/convection 325°F) until golden brown, about 50 minutes.
Allow to cool in the springform pan. Unmold onto a serving plate and garnish as desired with lavender and orange zest.
