Semolina cake with fruit juice
Another semolina cake, this time suitable for Lent. I had my doubts, but it turned out surprisingly well: soft, light in texture and fragrant.
I baked for 2 servings at once, so in the photo I have more ingredients than stated in the recipe.
Mix juice and vegetable oil in a deep bowl. Add salt, sugar and semolina. If you use sweet juice, you can add less sugar. Set aside for the semolina to swell.
Wash the oranges thoroughly. Remove the zest. It will go into the dough. Using a knife, peel the orange down to the pulp. Cut the pulp itself into circles. Grease the mold with vegetable oil, sprinkle with sugar and arrange orange slices.
Add orange zest to the dough. Add baking powder and soda there. If you doubt whether the juice contains enough acid, then quench the soda with citric acid or vinegar.
The dough turns out thick. Place the dough on top of the oranges and smooth the surface.
Bake in a hot oven for about 40 minutes. My oven took 35 minutes. So take a look at your unit. Temperature 200°C.
When the cake is ready, run a knife around the edge of the pan and invert it onto a plate. While the cake is hot, it will easily pop out of the pan.
Cut the cooled pie into pieces.