Semolina cake with orange salad

Name: Semolina cake with orange salad
Cook time: 1 h
Total time: 1 h
Yield: 36
Ingredients: 150 g Butter; 500 g Wheat semolina; 300 g Sugar; 2 TEASPOONS Baking Powder; 1 TEASPOON Baking soda; 150 ml Milk; 375 ml Orange juice; 3 Oranges; 1/2 Pomegranate; 2 TABLESPOONS Tahin for the form; 7-10 Tbsp Wood skewer

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 36

150 g Butter
500 g Wheat semolina
300 g Sugar
2 TEASPOONS Baking Powder
1 TEASPOON Baking soda
150 ml Milk
375 ml Orange juice
3 Oranges
1/2 Pomegranate
2 TABLESPOONS Tahin for the form
7-10 Tbsp Wood skewer

Directions

1
Melt the butter. Mix semolina, 150 g sugar, baking powder and baking soda. Stir in milk, butter and 175 ml orange juice. Pour into a springform pan (approx. 26 cm Ø) coated with tahini. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes.
2
For the syrup, bring 200 ml orange juice and 150 ml sugar to the boil and simmer for approx. 30 minutes (results in approx. 150 ml syrup).
3
Take the finished cake out of the oven, let it rest for a short time and prick it several times with a wooden skewer. Sprinkle evenly with 2/3 of the syrup and let the cake cool down.
4
For the salad, peel oranges so that the white skin is completely removed. Cut into slices as thin as possible. Remove the pomegranate seeds from the fruit peel. Mix the orange slices, pomegranate seeds and remaining syrup. Remove the cake from the tin and cut into cubes of approx. 4 x 4 cm. Arrange cake pyramid-like and decorate with fruit salad. Add the rest of the salad.