I just cannot handle the traditional fruit cake. Sorry, I need something light so baking with semolina, oranges, and creme fraise creates a much more moist texture.
Adapted from Fine Cooking
Ingredients
For the syrup:
2 large very juicy naval oranges
1/3 cup turbinado sugar
1 teaspoon finely chopped rosemary
For The Cake:
3/4 cup olive oil plus some for the pan
2 heaping Tablespoons fine yellow corn meal
1 1/3 cup all purpose flour
1 1/2 teaspoon baking powder
1-2 teaspoon salt
1-2 teaspoon baking soda
2/3 cup turbinado sugar
2 large eggs
2 ounces creme fraiche plus garnish
1 teaspoon finely chopped rosemary
1 teaspoon pure vanilla extract
Zest from 2 oranges
Tangerine spread
Directions
- Syrup: Finely zest the oranges and reserve for the cake batter. Using a knife, shave off the orange skin and white pith. Over a small bowl, cut between the membranes to separate the segments placing them in the bowl. Squeeze the juice from the membranes and add to the segments. Set aside.
- Combine 1/3 cup water, sugar, and rosemary. In a small sauce pan, bring to a simmer stirring occasionally until the sugar dissolve (about 4 minutes). Remove from heat. Stir in reserved orange juice and segments.
- Cake: Position rack in center oven and preheat to 325 degrees. Oil pan and fit the bottom pan with a piece of parchment.
- In a medium bowl whisk the flour, baking powder, and salt.
- Beat the oil, sugar, eggs, creme fraiche, finely chopped rosemary, vanilla, and reserved zest until well combined.
- Slowly add flour mixture scraping bowl. Batter will be very thick. Bake in prepared pan for about 30 minutes,
- Cool on cooling rack. Run sharp knife around edge of pan. Set the cake on plate. Spoon syrup on top of the cake and add a dollop of creme fraiche, a dried piece of orange, and mint leaf to garnish.
- Serve with a dollop of tangerine spread ( Whole Foods).
