Orange and Clove Semolina Cake with Spiced Mascarpone

By Sharon

May 11

We are huge fans of My Kitchen Rules Australia and Helena and ViKKi made this on an episode so I had to try it. It is fairly quick to make and does not use all that sweet frosting that cakes do. Eat is with your coffee or tea or serve it as a dessert.

If you’re baking in the U.S. use granulated sugar, I always use organic granulated sugar. If you’re baking in Europe use caster sugar as it has finer grain and will dissolve easier.

I like this cake warmed to serve.

Ingredients

  • For Sugar Syrup
  • 2/3 cup
    2/3 cup
    2/3 cup
    granulated sugarorganic
  • 1 cup
    1 cup
    237 ml*
    orange juicefresh
  • 6 whole
    6 whole
    6 whole
    cloves
  • 1 tablespoon
    1 tablespoon
    1 tablespoon
    lemon zestfinely grated
  • ---
  • For the Cake
  • 5 large
    5 large
    5 large
    eggs
  • 1 cup
    1 cup
    237 ml*
    granulated sugarorganic
  • 1 cup
    1 cup
    237 ml*
    cake flour
  • 1 1/2 teaspoon
    1 1/2 teaspoon
    1 1/2 teaspoon
    baking powder
  • 1/2 teaspoon
    1/2 teaspoon
    1/2 teaspoon
    salt
  • 1 cup
    1 cup
    237 ml*
    semolina
  • 1 cup
    1 cup
    237 ml*
    desiccated coconutcoconut flour
  • 1 teaspoon
    1 teaspoon
    1 teaspoon
    vanilla extract
  • 2 tablespoon
    2 tablespoon
    2 tablespoon
    orange zestfinely grated
  • 1 cup
    1 cup
    237 ml*
    unsalted buttermelted and cooled
  • ---
  • Spiced Mascarpone Cream
  • 1/2 cup
    1/2 cup
    1/2 cup
    heavy creamwhipped to soft peaks
  • 4 ounces
    4 ounces
    4 ounces
    mascarpone cheese1/2 cup
  • 1 tablespoon
    1 tablespoon
    1 tablespoon
    light brown sugar
  • 1 teaspoon
    1 teaspoon
    1 teaspoon
    vanilla extract
  • 1/2 teaspoon
    1/2 teaspoon
    1/2 teaspoon
    ground ginger
  • 1/2 teaspoon
    1/2 teaspoon
    1/2 teaspoon
    ground cardamom
  • 1/2 teaspoon
    1/2 teaspoon
    1/2 teaspoon
    ground cinnamon

Preheat oven to 350°F/180°C/Gas Mark 4. Lightly grease a 9×11″ (20x30cm) baking dish. Line with baking paper if you want to tip the cake out of the pan to serve.

In a small heavy saucepan combine the ingredients for the Sugar Syrup and cook over medium heat until thickened and syrupy. Cool and strain.

While the Sugar Syrup is cooking prepare the cake.

In the large bowl of an electric mixer combine the eggs and sugar and beat until fluffy.

In a medium bowl sift the dry ingredients together.

Add the orange zest and vanilla to the cooled, melted butter.

With the mixer on slow speed add about 1/3 of the flour mixture then 1/3 butter mixture in alternating batches to the beaten eggs and sugar. Mix until well combined.

Pour mixture into the prepared cake pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Pierce the hot cake all over with a skewer or fork. Drizzle the cooled syrup all over and let sit to absorb. About 30 minutes.

To make the Mascarpone Cream gently whip the heavy cream to soft peaks, add the mascarpone, sugar, vanilla and spices and gently combine. You can store this in the refrigerator until ready for use.

Serve the cake with a spoonful of cream. Add chopped pistachios if desired.

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