BENGINGI
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EVOO Citrus Sumac Semolina Cake
cook:
2 h 0 min
5.0
(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!
1 cake
US
original
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Comments
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E
Elain
Mar 04 2024
Tried this recipe and found I had to bake it for almost 25 mins longer. Love the grams, wondering if my oranges were too big?
V
Vardit
Feb 29 2024
WOW! Sounds outrageously delicious. I will definitely be making it soon.
J
Jo Bunday
Jul 07 2023
Love your recipes! Thank you
S
Sam Rotberg
Mar 27 2023
My girlfriend and I made this recipe and we absolutely LOVED it! Super delicious - We altered the recipe slightly to omit the cane sugar and did 150 grams each of EVOO, Semolina and APF. Added 85 grams of honey for sweetness and dusted with pistachios during baking. Excited to try more recipes!
A
Ahouva Lazar
Feb 26 2023
Looks amazing
N
Noa
Feb 23 2023
Hey, love the recipe. Do you think I can switch the semolina for another type of flour or more all purpose? Can’t get it near me!
M
Marianne
Feb 22 2023
I love your recipes
YASSS!
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