Peachy Keen: Spectacular Summer Semolina Cake

One of my favorite recipes is this Spectacular Summer Semolina Cake, a great way to incorporate the flavor of peaches (and to use up all the ripe peaches in my home).

Spectacular Semolina Summer Cake with Pure Peach Syrup Recipe

2 cups semolina
¾ cup all purpose flour
4 teaspoons baking powder
1 tablespoon finely grated orange rind
6 large eggs
1 cup sugar, plus 1/4 cup for peaches
1 cup avocado oil or vegetable oil
1 & ½ cup orange juice
1 teaspoon almond extract
4 medium peaches, pitted and sliced into wedges
1 cup finely sliced toasted honey almonds or plain toasted almonds

Preheat oven to 350F.

Line a springform pan or cake pan with parchment paper, then grease.

Wash, dry and slice peaches into half inch moons, leaving the peel on.

Place peaches in a bowl with ¼ cup of sugar, set aside.

Combine all the dry ingredients and orange rind in a small bowl and set aside.

In a stand mixer or with a hand-held mixer, in a large bowl, beat eggs and sugar until a creamy pale yellow, about 5 minutes.

Add the oil and beat for another minute, add orange juice and combine.

Slowly add dry ingredients to wet using a spatula, do not over mix.

Gently mix in ½ of the almonds into batter.

Pour batter into prepared pan.

Strain any sugar syrup from the peaches and reserve.

Add the peach slices evenly into batter and sprinkle the remaining ½ cup of almonds on top.

Bake cake in the center of the oven for 50 to 60 minutes until the cake is golden and firm.

Let cool on wire rack.

Pure Peach Syrup

2 peaches, peeled and cubed
1 cup sugar, plus sugar syrup from peaches ½ cup water Juice of half a lemon
1 cinnamon stick

Pour the peach syrup, sugar, water, lemon juice In a small sauce pan and bring to a simmer, until all sugar has dissolved.

Add the cinnamon stick and peaches, slowly simmer until peaches are very soft and liquid has become a thickened syrup, about 30 minutes.

Serve over sliced cake.

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