Semolina-Tangerine Upside-down Cake

Honestly, this is one the simplest desserts I have ever made. In that it’s literally just a cake with cream. The only real pressure point here is maintaining the moisture in your tangerines, and even then, that ain’t rocket science. For the dessert, we have a semolina cake, tangerine syrup, a layer of tangerines, and cream. Super simple, like I had already mentioned. For the cake itself, we have semolina, olive oil, walnuts, almonds, raisins, honey, spices, and tangerine zest. For the layer of tangerines, you simply just need to roast those off on a sheet tray to remove the additional moisture that would otherwise prevent the cake from baking evenly. Doing so will prevent you from having any actual difficulties in baking off the rest of the cake.

For the tangerine layer:
3 tangerines, peel removed and slices widthwise into 1/4 inch pieces

Arrange tangerine slices on a silpat inside of a 6-inch ring mold. Remove the mold and allow these to roast in a 350 degree F oven for 10-15 minutes.

For the cake batter:
1 cup semolina flour
1/4 cup all-purpose flour
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/4 cup raisins, rehydrated in 1/4 cup warm tangerine juice
1/2 cup honey
2 eggs
1/3 cup olive oil
zest from 1 tangerine
a pinch of salt
1 teaspoon cinnamon powder
1/4 teaspoon cardamom powder
1/4 teaspoon coriander
a pinch of nutmeg
1 teaspoon vanilla extract
2 teaspoons baking powder

Combine ingredients. Line a 6 inch ring mold with olive oil. Place the ring mold on the silpat, around your circle of roasted tangerine slices. Pour batter directly onto that. Bake at 350 degrees F for 40 minutes. Cool completely. Turn upside-down onto a platter. Keep the ring mold on until the cake has finished soaking the liquid in.

For tangerine syrup:
3 tablespoons honey
a pinch of salt
1/4 teaspoon cardamom
1/4 teaspoon coriander
Juice and zest from 3 tangerines

Bring to a simmer. Strain out zest. Cool down. Pour onto the cake and allow it to soak in the syrup. Once the syrup has soaked in, remove the ring mold.

For the cream:
1/4 cup heavy cream
1 tablespoon honey
1 pinch of cardamom powder
a pinch of salt

Whip to stiff peaks. Transfer to a piping bag and garnish the cake.

Processed with VSCO with g3 preset

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