The wow factor in our North African Spices cooking class was by far this semolina cake. You’ll need a good spring form pan to make this and a real rose for decor (we bought ours at Electric City Conservatory).
SEMOLINA COCONUT CAKE WITH ORANGE AND ROSE WATER
2016-05-13 11:22:06
Serves 8
Ingredients
- 1 cup granulated sugar
- Finely grated zest of 2 lemons
- 1⁄2 cup fresh lemon juice
- 1⁄4 cup orange blossom water
- 2 tablespoon. rose water
- 1 cup Lesvos Greek Olive Oil, plus more
- All-purpose flour, for dusting
- 2 1⁄2 cups (14 1⁄2 oz) fine semolina
- 1 cup shredded coconut (desiccated is preferred)
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 (14-oz.) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large eggs, plus 1 egg white
- Petals from 2 organic pink roses
- 1 cup superfine sugar
Instructions
- In a medium saucepan, combine the sugar with the lemon zest and juice, the orange blossom and rose waters, and 2 cups water and bring to a boil. Reduce the heat to medium-low and cook until slightly reduced, about 15 minutes. Remove the syrup from the heat, pour through a fine sieve to remove the zest, and let cool completely.
- Heat the oven to 375°. Lightly a 9-inch springform cake pan with Baker’s Joy and line the bottom with parchment paper. In a medium bowl, whisk the semolina with 3⁄4 cup coconut, the baking powder, and salt until evenly combined. In a large bowl, whisk the sweetened condensed milk with the 1 cup oil, the vanilla, and 2 eggs until smooth. Add the dry ingredients and stir to combine.
- Scrape the batter into the prepared pan and bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
- Transfer the cake to a rack, drizzle half the cooled syrup over the cake, and let stand until the syrup is absorbed, 30 minutes. Pour the remaining syrup over the cake and let cool. Transfer the cake to the refrigerator and chill for at least 8 hours.
- Meanwhile, in a small bowl, whisk the egg white until frothy. Using a pastry brush, lightly coat the rose petals in egg white and immediately dredge in superfine sugar until well coated. Transfer the rose petals to a parchment paper-lined baking sheet and let dry at room temperature for at least 4 hours.
- When ready to serve, unmold the cake, transfer to a cake stand or plate, and arrange the rose petals over the top in concentric circles. In a small skillet, heat the remaining 5 tablespoons coconut over medium and cook, tossing, until lightly browned and fragrant, about 3 minutes. Transfer the coconut to a bowl and let cool. Sprinkle the toasted coconut over the rose petals and cake before serving.
Notes
- This is a make ahead dish, plan for it!
Pizazz https://pizazzmt.com/
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