Milk-Soaked Semolina Cake with Orange Syrup recipe

Name: Milk-Soaked Semolina Cake with Orange Syrup
Total time: 60 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 250ml Milk; 200g Semolina; 150g Caster Sugar; 100g Unsalted Butter; 3 Eggs; 2 tsp Baking Powder; 1 Orange; 1 Lemon; 100ml Water

A tender, fragrant semolina cake baked until golden, then soaked with a bright citrus syrup for a soft, moist finish. Simple and comforting, it makes a lovely tea-time bake or light dessert.

60 min · Medium · Mediterranean Jump to method

Milk-Soaked Semolina Cake with Orange Syrup

Ingredients

8 servings

250ml Milk
200g Semolina
150g Caster Sugar
100g Unsalted Butter
3 Eggs
2 tsp Baking Powder
1 Orange
1 Lemon
100ml Water

Nutrition	Per serving
Calories	367 kcal
Protein	6.8 g
Carbohydrates	52.4 g
Fat	14 g
Saturated fat	8.1 g
Fibre	1.1 g
Sugar	26.4 g
Sodium	126 mg

Why this works

A fairly energy-dense dessert with moderate fat and sugar, best enjoyed as an occasional treat rather than an everyday staple.

Vitamin C from citrus. Orange and lemon add some vitamin C and natural citrus compounds, though the amount per serving is modest after baking and dilution in syrup.

Protein and micronutrients from eggs and milk. Eggs and milk contribute protein plus nutrients such as vitamin B12, riboflavin and calcium.

High saturated fat and sugar. Butter and caster sugar drive the saturated fat and sugar content, making this a richer dessert rather than a lighter option.

Method

Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and grease a round cake tin.
Warm the milk in a saucepan until steaming, then pour it over the semolina and leave it to stand for 10 minutes so the grains soften.
In a bowl, beat the caster sugar with the unsalted butter until combined, then mix in the eggs one at a time.
Stir in the soaked semolina and baking powder, then fold until you have a smooth batter.
Pour the mixture into the prepared tin and bake until golden and set in the middle.
While the cake bakes, simmer caster sugar with orange zest, lemon juice and a little water to make a syrup.
When the cake comes out of the oven, prick the surface and pour over the warm syrup gradually so it soaks in.
Leave the cake to cool fully before slicing and serving.

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