- 24
Ingredients
- 2 Organic Oranges (such as Navel) well scrubbed
- 2/3 cup sugar
- Juice of 1/4 lemon
- 1 teaspoon anthonero (flower water such as lemon or orange blossom)
- 3/4 cup olive oil
- 2/3 cup sugar
- 5 eggs
- 2 cups fine semolina
- 4 teaspoons baking powder
- 1/2 cup almonds, chopped
Preparation
Step 1
1. Boil the whole oranges in plenty of water until softened, about 1 hour. keep checking that they are well covered and add hot water as needed.
2. Preheat the oven to 350. Oil and flour a 9 1/2 inch cake pan. Put the syrup ingredients (sugar, lemon juice, flower water) in a saucepan with 3/4 cup of water and stir over medium high heat until the sugar dissolves. Bring to a boil and simmer uncovered for 6 to 7 minutes. Set aside to cool.
3. Quarter the oranges to check that there are no seeds. Puree them, skin and all, in a blender or food processor until you have a smooth orange mush. Pour this into a bowl and stir in the oil, sugar and eggs. Whip with beaters, then beat in the semolina, baking powder, and almonds. Scrape out into the cake pan and bake until a skewer inserted in the center comes out clean, about 40 minutes. Cool the cake in the pan for 10 minutes or so. Still in the pan, cut into diamonds about 2 3/4 inches long and 1 1/2 inches across the middle. gently pour the cooled syrup over the top, covering all the cake. leave to cool completely before serving.