Semolina Pudding Cake with Bitter Orange Glaze
This is the Semolina Pudding Cake with Bitter Orange Glaze recipe.
- Prep: 15 min
- Cooking: 50 min - 55 min
Ingredients
- 1 navel orange sliced
- 1/4 cup (60 mL) sugar
- 1/4 cup (60 mL) water
- 1 1/4 cups (310 mL) brown sugar
- 1/2 cup (125 mL) butter softened
- 2 eggs
- 1 tsp (5 mL) vanilla extract
- 2 1/2 cups (625 mL) Five Roses Heritage Pasta Flour
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) orange juice
- 1/2 cup (125 mL) Milk
- Vanilla ice cream (optional)
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Preparation
Preheat oven to 350 °F (180 °C).
Slice ends from orange and slice remaining orange into 9 slices. Combine orange slices, sugar and water in saucepan set over medium-high heat. Bring to boil. Reduce heat to low. Cover and simmer for 10 minutes or until rind of orange is softened. Cut each slice in half and arrange in the bottom of buttered 9-in (23 cm) square pan so that half circles overlap slightly. Sprinkle 1/4 cup (60 mL) of the brown sugar evenly over oranges.
Beat butter until creamy. Add remaining brown sugar and beat until fluffy. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking powder and salt. Add to butter mixture in three additions, alternating with orange juice and milk.
Scrape batter into pan over oranges. Bake for 40 to 45 minutes in preheated oven or until tester inserted in centre comes out clean and cake springs back when lightly touched. Let cool for 5 minutes. Turn out onto rack and remove pan, brushing any excess juices remaining in pan over oranges. Serve warm with ice cream (if using).
