John Myers
Moroccan Orange and Semolina Cake Ala Lucia Amina
The perfect moroccan orange and semolina cake ala lucia amina recipe with a picture and simple step-by-step instructions.
- 225 g Soft butter
- 250 ml Orange juice, 100% fruit content
- 200 g Sugar
- 200 g Durum wheat semolina
- 140 g Flour
- 4 Eggs
- 2 packet Baking powder
- Syrup:
- 250 g Sugar
- 250 ml Orange juice, 100% fruit content
- 1 tbsp Orange blossom water
- Preheat the oven to 180 degrees (convection 160 degrees) and grease a round baking pan (30-32 mm diameter) and sprinkle with semolina.
- Put the butter together with the sugar in a bowl and beat until creamy. Now gradually stir in the eggs.
- Sift the flour with the baking powder into a bowl and mix thoroughly. Now fold in spoon by spoon.
- Now gradually add the semolina and orange juice and mix everything into a smooth dough.
- Pour the dough into the mold, smooth it out and bake in the preheated oven for about 25-30 minutes until golden brown.
- Do not forget the stick test !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
- In the meantime, cook a syrup from the sugar and orange juice over low heat for 15 minutes and refine with the orange blossom water.
- Now distribute the finished syrup on the still hot cake and let it steep for a few hours.
- As soon as it is well drawn, cut it into pieces, place on a serving plate and enjoy.
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