So, you might have noticed a lot of semolina recipes lately. About that… We went to this crazy grocery store in Shipshewana, Indiana where they had normal stuff or giant bags of grains and whole quarters of animals. I bought a 15 pound bag of semolina flour to use to make pasta. I didn’t realize how much 15 pounds of a milled grain really is! Ever since I have been putting semolina in breads, and now, cakes. Pretty soon The Bunny and I will need to make another road trip to pick up more!
Of course, you can buy regular amounts of semolina in regular grocery stores. Bob’s Red Mill is available widely, and comes in a 24 ounce bag. It is a fine grind, which makes a very moist cake. If you can only find a medium or course grind, the cake will have a crunchy top and bottom. I like that way, too!
This recipe has dairy; I have made it with pareve margarine for the butter, almond milk for the whole milk, and coconut milk yogurt for the Greek yogurt. It came out delicious.
- 3/4 cup unsalted butter, melted and cooled
- 1 1/2 cups semolina flour
- 1 cup granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons finely grated orange zest (whatever comes off 1 navel orange)
- 1 teaspoon anise seed (you can use ground cardamom instead)
- 1 cup Greek yogurt (I just use the single-serve tub)
- pinch Kosher salt
- juice of 1 navel orange
- 3/4 cup milk
- 6 ounces orange marmalade
- Preheat the oven to 350* and use some cooking spray to coat a 9 inch cake pan.
- In a large bowl, mix the semolina, sugar, baking soda and orange zest. Using a medium bowl or a big measuring cup, mix together the anise seed, yogurt, orange juice, salt and milk. Pour the liquids over the dry and mix to combine. Pour in the melted butter and stir well. Be sure to get all the goodies on the bottom of the bowl mixed in.
- Pour the batter into the prepared pan and pop it in the oven. Bake for about 70 minutes. The cake should start to pull away from the sides of the pan. Let cool on a rack for 10 minutes, then take out of the pan and finish cooling.
- Before serving, spread the marmalade on the cake and cut into big healthy wedges. Eat and enjoy!
This cake can be made up to 3 days ahead. Wrap tightly in the plastic wrap and pop in the fridge; put the marmalade on right before serving. Leftover are yummy!