A semolina-rich cake soaked in citrus syrup has the most amazing texture and flavor! These tastes combine to make a delectable and moist dessert that will likely vanish before your eyes.
Ingredients
Semolina Cake
- 2 cups (334 g) Semolina
- 1 tablespoon Baking Powder
- 1½ teaspoon Baking Soda
- ½ teaspoon Salt
- ⅔ Cup (135 g) Turbinado Sugar
- 2 large eggs
- 1¼ Cups (300 g) Buttermilk
- ¾ Cup (170 g) Melted Butter
- 1.5 teaspoon Vanilla
- 1 Grapefruit, zested
Syrup
- ¾ cup (150 g) Granulated Sugar
- ¾ cup (177 g) Grapefruit Juice
- 1.5 teaspoon Lemon juice
- 1 tablespoon Rosemary simple syrup
Instructions
Semolina Cake
- Preheat the oven to 350 degrees Fahrenheit.
- First, combine the semolina, baking powder, baking soda, salt, and sugar in a mixing bowl.
- In a separate bowl, mix together the eggs and buttermilk.
- Finally, mix together the melted butter, grapefruit zest, and vanilla extract until completely smooth.
- Pour the mixture into an 8-inch cake pan that has been oiled and coated with parchment paper; bake for 25 minutes, or until a toothpick inserted into the center comes out clean, then cool completely.
Syrup
- You’ll want to start making your syrup while your cake is baking. In a saucepan, combine the sugar, grapefruit, and lemon juice and bring to a boil over medium heat. Reduce the heat to low and leave to simmer until the mixture has reduced to approximately a third of its original volume, then toss in the rosemary simple syrup. Allow the syrup to cool fully before pouring it over the cake.
- After you’ve taken the cake out of the oven, pour your syrup over the top slowly. Allow the cake to cool fully before removing it from the pan. Cut, serve, and savor!
Notes
- This cake should keep for two days if kept in an airtight container.
- To produce buttermilk, combine 1 cup whole milk with 1 tablespoon lemon juice.
Source: Emily Laurae
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