1 cup flour

1 cup fine semolina

1 tablespoon baking powder

100 gram butter

1 cup sugar

3 eggs separated

1 cup milk

1 1/2 cups water

1 1/2 cups sugar

2 tablespoons orange juice

Powdered sugar, ground cinnamon, or 1/2 cup almonds, blanched, lightly toasted, and chopped (optional).


Mix the flour, semolina and baking powder in a medium bowl. Using an electric mixer, cream the butter with 1 1/2 cup sugar until light and fluffy. With the mixer running, add egg yolks one by one. Continue mixing until the batter turns a light yellow color. With the mixer on low speed, add the flour mixture in three batches alternating with the milk. Clean the beaters well and beat the egg whites in a separate bowl with a pinch of salt until soft peaks form. Using a spatula, fold the egg whites into the batter until just blended. Don’t mix too much or you will “flatten” your egg whites. Pour the batter into the pan, level with a spatula and bake for 45 minutes or until the cake is a nice golden color.


Add water, sugar, and orange zest to a saucepan and bring to a boil. Simmer for 5 minutes. Add the orange juice and cool. While the cake is still warm, cover it with the syrup. When the cake cools, you can sprinkle with some powdered sugar, cinnamon, and the almonds, if you’re using them.




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