Orange Vanilla Semolina Cake
Prep Time: 30 minutes
Total Time: 1 hours 30 minutes
Serves: approx. 8
- 170g butter + more for cake form, room temperature
- 300g sugar
- 115 ml orange juice
- 3 oranges, 1 finely zested, 2 zested in wider strips
- 125g semolina flour
- 95g all-purpose flour
- 70g hazelnuts, finely ground
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs
- 1 egg yolk
- 2 vanilla beans, seeds scraped
- Preheat oven to 175 degrees C. Butter a 22 cm round cake form and line with parchment paper. In a small saucepan, mix together 125g sugar, water, and orange-zest strips. Scrape the seeds from one vanilla bean and add to the mixture with the vanilla pod. Bring mixture to a simmer over a medium-high heat; cooking until the sugar has dissolved, about 3-5 minutes. Set syrup aside to steep.
- Whisk together flours, almonds, grated orange zest, baking powder, and salt in a large mixing bowl. In a separate bowl, beat butter and remaining sugar with an electric whisk until light and creamy. Add the eggs, one at a time, making sure to beat well after each addition, then add the vanilla seeds from the remaining vanilla bean. Lower the speed on the mixer and alternatively beat in flour and yogurt into the mixture, beginning and ending with the flour.
- Pour batter into prepared form and bake until the cake is golden and a toothpick inserted in center comes out clean, about 50 to 55 minutes. Allow to cool in the form for 10 minutes, then invert onto a serving plate. Using a fork or a skewer, poke shallow holes into the top of cake. Drizzle half of the syrup over cake; garnishing with orange-zest strips from syrup. Let cool completely. Serve with remaining syrup.
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