Semolina Cake with Blood Oranges

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Semolina Cake with Blood Oranges

Semolina cake with blood oranges - Not just beautiful to look at, but also wonderfully fragrant.

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Health Score:
7,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
232
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie232 kcal(11 %)
Protein5 g(5 %)
Fat11 g(9 %)
Carbohydrates27 g(18 %)
Sugar added13 g(52 %)
Roughage2.3 g(8 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate29 μg(10 %)
Pantothenic acid0.5 mg(8 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C17.4 mg(18 %)
Potassium176 mg(4 %)
Calcium62 mg(6 %)
Magnesium23 mg(8 %)
Iron0.7 mg(5 %)
Iodine3 μg(2 %)
Zinc0.9 mg(11 %)
Saturated fatty acids4.3 g
Uric acid19 mg
Cholesterol69 mg

Ingredients

for
16
For the cake
3 organic Blood orange
250 grams sugar
1 teaspoon sunflower oil
225 grams fine Semolina flour
100 grams ground Hazelnuts
1 teaspoon Baking powder
300 grams Yogurt (low-fat)
1 teaspoon ground cinnamon
4 eggs
125 grams Cultured butter
For garnish
chopped Lavender
Orange peel
How healthy are the main ingredients?
sugarcinnamonegg

Preparation steps

1.

For the cake, rinse blood oranges in hot water and pat dry. Cut 2 blood oranges into 3 mm (approximately 1/8 inch) slices.

2.

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.

3.

Lay orange slices in a flat baking dish, pour over the sugar mixture and allow to cool. Strain juice through a colander.

4.

Grease a springform pan (26 cm/approximately 10 inch diameter) with oil and layer evenly with orange slices.

5.

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.

6.

Melt the butter, allow to cool briefly and mix with the egg mixture.

7.

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.

8.

Allow to cool in the springform pan. Unmold onto a serving plate and garnish as desired with lavender and orange zest.