I picked up plenty of citrus on Friday with a few plans in mind, one of them is most definitely preserved lemon. I love preserved lemon, I use it a lot in my cooking. I am not going to post about it, since I've already posted last year in my cooking blog. Over the weekend, I've managed to make, candied citrus peel, yum!, marmalade, which I made with kumquats, Meyer lemon, and blood orange, oh my gosh, oh my gosh, tastes heavenly, I could probably skip lunch and dinner just eating jars of marmalade and bread. I will post my marmalade recipe next week, hopefully.
Anyway, on Saturday morning, I saw Stacey post her experiment about clementine and olive cake. That inspired me! I thought, I am going to make this, but I knew I didn't have light olive oil. And, it's too early to make a trip to grocery store on the weekend. I, somehow like to buy extra virgin, not sure why, maybe something to do with that word, virgin! Didn't want the olive oil to stop me from making it, I made my own version. I decided to make it using mix citrus (Meyer lemon and Cara cara orange) that I picked up on Friday, mix of semolina and almond flour instead of all-purpose flour. I also Inspired by middle eastern sweets that use a lot of orange flower syrup to make it, sometimes even sweeter dessert and moister. I dressed it up, with candied orange segments, pour a bit more syrup on top, then caramelize it with a kitchen torch just for the sake of showing it off to all of you and get your attention. Kidding!!!!, apart from beautiful and more appealing appearance, it is actually add those caramel flavor to it. Anything caramelized, always taste better, agree?
Although this cake tastes superb, citrusy, and probably good to eat on its own, it is a little crumbly and dry. This is why the addition of syrup will do the job of making the cake moist. I also figure out that my cara cara orange was not too juicy. So, I think it really depends on how juicy your citrus are, the end result can be varies, yours might not be dry. Let me know if you decide to make it, and perhaps to perfected the recipe. I am willing to take your suggestion, and try to make it again. Thank you.
3 medium size organic Meyer lemons, or any lemon
1 large organic Cara cara oranges, or any orange
½ cup canola oil or any vegetable oil
2 large eggs
2 cup semolina flour
1 cup almond meal
½ cup sugar
2 tsp baking powder
pinch of salt
- Preheat oven to 350⁰F. Butter generously a 9 or 11-inch cake pan, coat with a little flour. Tap off the excess. Set aside.
- Wash and dry lemons and oranges, cut into quarter, take out the seeds if any. Place them in a food processor, and process until smooth. You need 1⅓ cup of this puree citrus. Put it in a bowl, add oil and mix. Set aside.
- In another bowl, add semolina, almond meal, baking powder, and salt. Mix lightly using a hand whisk. Set aside.
- Beat eggs and sugar until pale on high speed, lower the speed to low, add the dry ingredients in 3 addition alternating with citrus puree in 2 addition. Beginning and end with dry ingredients. Turn of the machine. My batter look a bit thick and not runny.
- Pour into prepare cake pan. Bake for 30 minutes until tooth pick inserted in the middle comes out clean. While the cake is in the oven make the syrup.
- Take the cake out from the oven, pour the cooled syrup on top. Let it soak for 5 minutes before inverting the cake into a serving plate. To serve, cut into serving pieces, top with candied Cara cara orange segments and a little more syrup. You can caramelized the top with a kitchen torch if you like.
Orange Flower Syrup
1 cup sugar
½ cup water
1 tbs orange flower water
- Bring the water and sugar to a boil on a medium high heat, reduce the heat to low, and cook until it become syrupy. Add orange flower water, stir, and take off the heat. Cool.
Candied Cara cara Orange Segment
5 Cara cara orange, peeled and take out the segment (you can reserve the peel to make candied peel)
1 cup sugar
½ cup water
- Boil sugar and water until become syrupy, add the segments, turn the heat to very low. Simmer for 5 minutes. Let cool at room temperature. Using a fork, transfer the segment into a plate carefully. Reserve the sirup for another use. I actually use it to make candied peel.