Name: EVOO Citrus Sumac Semolina Cake
Cook time: 7200 s
Total time: 7200 s
Yield: 1 cake
Ingredients: For the cake; 250 gr semolina flour; 220 gr EVOO (plus more for greasing the pan); 200 gr all purpose flour; 200 gr sugar; 10 gr baking powder; 10 gr ground sumac; 7 gr vanilla paste; 3 pasture raised eggs; 3 gr fine sea salt; 2 Zest and juice of large oranges; For the blood orange simple syrup; 200 gr blood (or regular) orange juice; 150 gr sugar; 50 gr coarsely chopped roasted pistachios, for garnish; pinch of salt

BENGINGI

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EVOO Citrus Sumac Semolina Cake

cook:

2 h 0 min

0.0

(2)

To celebrate the gorgeous citrus now in season here in Israel, I partnered with the queen Adeena Sussman to create a beautiful + easy going recipe for you to enjoy with your lovers. Apart from being seasonal and sporting an incredible texture due to the semolina flour and the sumac, this cake is olive oil based which makes it dairy free. 🙌🏻 After we baked the cake we prepared and poured a bright pink blood orange syrup on top to add another layer of zing and to help retain that perfect pound cake moisture!

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1 cake

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Ingredients

For the cake

250 gr semolina flour

220 gr EVOO (plus more for greasing the pan)

200 gr all purpose flour

200 gr sugar

10 gr baking powder

10 gr ground sumac

7 gr vanilla paste

3 pasture raised eggs

3 gr fine sea salt

2 Zest and juice of large oranges

For the blood orange simple syrup

200 gr blood (or regular) orange juice

150 gr sugar

50 gr coarsely chopped roasted pistachios, for garnish

of salt

Directions

Step 1

Preheat oven to 350°F.

Step 2

Generously grease a standard loaf pan with olive oil (If you like, line the bottom of the pan with a parchment paper for easy cake release).

EVOO (plus more for greasing the pan)

Step 3

In a large bowl, whisk the eggs until light and frothy. While whisking, slowly drizzle in oil and mix until combined.

3 pasture raised eggs

220 gr EVOO (plus more for greasing the pan)

Step 4

Whisk in vanilla, sugar, salt and zest.

7 gr vanilla paste

200 gr sugar

3 gr fine sea salt

2 Zest and juice of large oranges

Step 5

Mix in the flour, orange juice, semolina, baking powder and sumac until just combined, don't overmix!

200 gr all purpose flour

2 Zest and juice of large oranges

250 gr semolina flour

10 gr baking powder

10 gr ground sumac

Step 6

Pour the batter into the prepared pan and smooth the top. If you want your cake to open in the middle with a beautiful wedge, drizzle a line of olive oil in the middle of the cake.

Step 7

Bake until a toothpick inserted into the center comes out clean and the top is golden and hard to the touch, about 40-45 minutes.

Step 8

While the cake is baking make the orange syrup: combine the sugar, orange juice and salt in a small saucepan, bring to a boil over medium heat, reduce to low and simmer until thickens, about 5 minutes. Set aside to cool.

150 gr sugar

200 gr blood (or regular) orange juice

of salt

Step 9

Let the baked cake to cool for 10 minutes before removing from the pan.

Step 10

Loosen the edges with a knife and remove to a wire rack.

Step 11

Use chopsticks to poke holes in the cake, drizzle some of the syrup over the cake, let it soak then add more.

Step 12

Garnish with the pistachios.

50 gr coarsely chopped roasted pistachios, for garnish

Step 13

YASSS!

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