This syrup drenched sweet semolina cake is traditionally topped with a light dusting of confectioner’s sugar or a sprinkle of crushed pistachios. Being chocoholics, our family is partial to this ganache topped version. Add some candied orange slices and specs of gold leaf to jazz things up, making this simple sweet semolina cake as fancy as it is tasty.
Ingredients
For the cake
- 1 cup melted butter
- 2 cups sugar
- 5 eggs
- 2 cups Greek yogurt
- 3 teaspoons vanilla extract
- 1/2 cup cognac
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 2 cups semolina
For the syrup
- 2 cups sugar
- 1.5 cups water
For the ganache
- 2 cups bittersweet chocolate chips
- 1 cup heavy cream
For the candied orange slices
- 1-2 oranges sliced
- 1/2 cup sugar
- 1.5 cups water
Preparation
- Preheat the oven to 375 degrees
- While the oven is heating, slice the oranges crosswise and cut into quarters
- Bring the sugar and water to a boil in a skillet and add the orange
- Simmer for approximately 20 minutes until the liquid has reduced to a thin syrup
- Remove the orange slices from the skillet and place on a cooling rack
- In a large mixing bowl, cream the butter and sugar for the cake
- Beat in the eggs, yogurt, vanilla extract, and cognac
- In a separate bowl, mix together the semolina, baking powder, and baking soda
- Combine the wet and dry ingredients
- Pour the semolina batter into a buttered pan and bake in the oven until golden brown (approximately 30 minutes)
- While the cake is baking, combine the water and sugar for the syrup in a sauce pan
- Bring to a boil and reduce to a simmer for 5 minutes
- Pour over the cake once out of the oven
- While the cake cools, prepare the ganache by heating the heavy cream and chocolate in a sauce pan over low heat, stirring continuously
- Pour the chocolate ganache and spread overtop of the semolina cake and let cool to room temperature
- Place the candied orange slices over the ganache along with bits of gold leaf or other edible decorations of your choosing
- Let cool and serve. During the summer, store the cake in the refrigerator for a refreshing sweet treat on a hot afternoon
