Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Orange-Olive Oil Semolina Cake
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- Level: Easy
- Total: 1 hr 35 min (plus cooling)
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 459
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 2 g
- Sugar
- 35 g
- Protein
- 10 g
- Cholesterol
- 63 mg
- Sodium
- 329 mg
Infused with the bright flavors of orange and subtly sweetened with honey, this loaf cake is the perfect choice for breakfast, brunch or a delightful afternoon tea. Semolina flour is made from durum wheat and gives the cake a pleasantly coarse texture reminiscent of cornmeal. Serve a slice with fresh fruit tossed in honey-orange syrup and a side of creamy Greek yogurt.
- Level: Easy
- Total: 1 hr 35 min (plus cooling)
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 459
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 2 g
- Sugar
- 35 g
- Protein
- 10 g
- Cholesterol
- 63 mg
- Sodium
- 329 mg
Ingredients
For the Cake:
For the Honey-Orange Syrup:
For Serving:
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Directions
- Make the cake: Preheat the oven to 350 degrees F. Lightly coat a 9-by-5-inch loaf pan with cooking spray. Line the pan with parchment or foil, leaving a 2-inch overhang on both long sides. Coat again with cooking spray.
- Whisk together both flours, the baking powder, baking soda and salt in a medium bowl. Whisk together the eggs, sugar and yogurt in a large bowl; add the olive oil, orange juice and zest, the honey and vanilla and whisk to combine. Add the flour mixture and whisk until just combined. Scrape the batter into the prepared loaf pan. Bake until a toothpick inserted into the center comes out clean, 55 to 70 minutes.
- Meanwhile, make the honey-orange syrup: Stir together the honey, orange juice and salt in a bowl. When the cake comes out of the oven, immediately brush with 1 tablespoon of the syrup. Let cool 20 minutes in the pan, then lift out of the pan using the parchment and transfer to a rack to cool completely.
- To serve, toss the oranges and strawberries with the remaining honey-orange syrup in a bowl. Whisk the yogurt, honey, vanilla and salt in another bowl. Serve the cake with the fruit and honey yogurt.
Cook’s Note
To cut an orange into supremes, trim both ends with a knife, then slice away all of the rind and pith and remove the segments by slicing between the membranes.
