There are desserts we forget because they seem too simple. And then, one Sunday, we make them again — and wonder why we ever stopped. This orange semolina cake is one of those.
Ingredients :
- Fine semolina — It really must be the fine kind — not medium, not coarse. It melts into the hot milk and creates a smooth, almost creamy texture. With coarser semolina, you get something grainy that resembles sweet polenta. Not unpleasant, but it’s a different dessert.
- Fresh oranges — Two oranges, and we use everything: the zest and the juice. Use untreated oranges if possible — especially for the zest, as that’s where the essential oils that give the fragrance are concentrated. Bottled juice won’t do the job. A basic supermarket orange works very well as long as it’s fresh.
- Whole milk — Whole milk provides creaminess. Semi-skimmed works too, but the result will be slightly less creamy. This is one of the rare cases where this difference is truly felt in the final texture.
- Vanilla sugar — One packet is subtle — almost imperceptible on its own. But it rounds out the acidity of the orange and complements the regular sugar without imposing. If you don’t have any, half a teaspoon of pure vanilla extract does exactly the same job.
