Semolina Cake With Orange Confites Recipes

Steps:

• Combine chopped oranges and 1 tablespoon water in a small saucepan, cover, and cook over medium-low heat until oranges are soft and excess liquid has evaporated, about 30 minutes. Set aside to cool, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of an 8-inch springform pan with parchment paper.
• Place oranges in the bowl of a food processor; pulse until finely chopped.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add 1/2 cup sugar, continuing to beat for 1 more minute.
• Beat egg yolks and remaining 1/2 cup sugar in a separate bowl until pale and thick, 2 to 3 minutes. Whisk in finely chopped oranges. Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia. Stir in 3 spoonfuls of whisked egg white to loosen the batter. Gently fold in remaining egg whites with a spatula or large metal spoon. Pour batter into prepared springform and level the top.
• Bake in the preheated oven until cake is golden and a skewer inserted in the center comes out clean, about 50 minutes. Check cake after 20 and 30 minutes to see if it is starting to brown too quickly. Cover top lightly with aluminum foil once cake starts to brown.
• Remove from oven and cool in the pan. Remove ring, peel away parchment paper and transfer cake to a serving plate. Drizzle with liqueur and dust with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F. Butter an 8-inch round cake pan.
• In a small saucepan, bring 1 1/2 cups water to a boil. Drizzle the semolina into the water, stirring constantly with a wooden spoon. Stir in 1/4 cup of the sugar. Cook, stirring often, until thickened, about 4 minutes. Remove the pan from the heat and let cool slightly.
• In a large bowl, whisk the ricotta, egg yolks, liqueur, and zest. Stir in the raisins.
• In a large bowl, beat the egg whites with salt on low speed until foamy. Gradually beat in the remaining 1/4 cup sugar on high speed and beat until the whites hold stiff peaks.
• With a spatula, gently fold the egg whites into the ricotta mixture. Scrape the mixture into the prepared pan.
• Bake the cheesecake for 1 hour or until puffed and golden on top. Remove from the oven. Let cool on a rack for 10 minutes. Invert onto a plate and let cool.
• Serve at room temperature or chilled, sprinkled with confectioners' sugar.

Steps:

• For the cake:.
• Generously butter a mold or bundt pan (I use a 9" non-stick bundt pan).
• Pour the milk into a heavy saucepan over medium heat and add the sugar, the vanilla bean, the salt and the grated orange zest.
• Add the butter and stirring occasionally bring just to the boil.
• Remove from the heat, add the farina all at once and whisking, replace over low heat and whisk gently until it begins to thicken.
• When thickened, remove the vanilla bean (you can wash it off and put in a sugar bowl) and add the three eggs.
• Continue whisking over low heat until the eggs are combined, the mixture is smooth and comes to the gentlest of simmers.
• Pour into the prepared mold and allow to cool slightly before covering with plastic wrap placing in fridge.
• Chill for at least four hours (or overnight).
• Unmold onto serving plate and garnish with candied orange segments and candy orange rind.
• Note: If cake seems reluctant to leave mold, loosen sides with a thin knife and/or dip bottom of mold into hot water.
• For the Candied Orange:.
• First, the rind:.
• Using a vegetable peeler, remove rind (try to get no white pith) in long strips.
• Place rind on cutting board and slice into the thinnest julienne you can.
• Place in a small heavy saucepan, cover with water, bring to a boil and drain off the water.
• Now, add a cup of sugar and about 2/3 of a cup of water to the rind and place over med low heat and allow to simmer (not boil) until the syrup is reduced by 3/4's (about 45 minutes).
• Leave the peel in the syrup until it is quite cool, then drain the rind (and reserve the orange syrup for another use).
• Spread the rind out on parchment paper, toss with sugar, and allow to dry.
• Store in an air-tight container in a cool dry place or freeze if you want to keep it longer than a few days.
• Now the orange sections:.
• While the rind is simmering, place the two stripped oranges on a cutting board and cut off the top and bottom of each, removing all white pith.
• Stand each orange on end and using a sawing motion, slice down the sides of the orange, removing all the pith.
• Now, with your knife, slice in and out of the memberanes so that you will have nice, membrane free segments of orange.
• Place these in a small saucepan.
• Add any juice you can squeeze form the membrane or that has accumulated on your board.
• Add about 3/4 of a cup of sugar and enpoough water so tht the oranges are just covered with liquid.
• Now proceed as for the rind, cooking the segments at a gentle simmer until the syrup has reduced by 3/4's.
• Allow to cool, drain the segments, spread them on paper and toss with sugar.
• Store as for rind.

Steps:

• Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
• Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
• Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.
• Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.
• Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
• Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.
• Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.