Semolina Cake with Blood Oranges

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.