Semolina Orange Cake

It is ironic that I would start and finish my time writing this column with recipes for desserts, being that I do not have the biggest sweet tooth. In fact, my gastronomic cravings tend to be more for the savory or spicy side of things. However, after sharing an array of recipes, from appetizers, soups and salads to stews and meaty entrees, it made sense to end on a sweet bite. This week, to celebrate a family birthday I turned to a recipe that John developed during the early days of the coffee shop. With bright citrus flavors and a crumbly texture, this delightful semolina cake topped with dried apricots was a weekend special that always sold out. As I am beginning a new chapter, this cake felt like the perfect celebration of my time at both "The Times" and Ten Ton Coffee.

Ingredients:

1 orange

1 lemon

¼ cup half & half

2 large eggs

2 teaspoons vanilla extract

1 cup olive oil, plus more for greasing

2 cups all-purpose flour

1 cup semolina

1 ½ cups sugar

2 teaspoons baking powder

2 teaspoons kosher salt (or 1 teaspoon fine salt)

7 to 8 dried apricots, sliced. In half crosswise

¼ cup honey

1 teaspoon orange blossom water (see notes)

1 tablespoon butter

Directions:

Preheat the oven to 325 degrees. Generously grease a 9- by 13-inch baking dish with olive oil and line the bottom with parchment paper.

Use a micro-plane or fine grater to zest the orange and lemon. Peel the pith off of the orange and cut the fruit into large chunks. Cut the lemon in half, setting one half aside for later, then peel the pith off the fruit of the other half. Add the citrus zest, and peeled fruit from the orange and lemon to a food processor, pulsing into a smooth puree. Add the half & half, eggs, and vanilla extract, pulsing until combined. Next, with the processor running, pour the olive oil in a steady stream until incorporated into the mixture.

Meanwhile, in a large mixing bowl, whisk the four, semolina, sugar, baking powder, and salt until combined. Using a rubber spatula, add the wet ingredients to the dry mixture. Mix to combine with the whisk until a thick, smooth cake batter just forms. Pour the batter into the prepared baking dish and spread in an even layer with a spatula. Decoratively arrange the apricot halves over the top. Bake for an initial 25 to 30 minutes until the cake just starts to set.

While the cake is baking make your honey syrup. Juice the reserved lemon half. In a small saucepan, combine the lemon juice, honey, orange blossom water, and butter with a small pinch of salt. Set pan over medium heat and bring to a simmer, cooking for a few minutes to make a light syrup.

After the initial 25 to 30 minutes of baking time, remove the cake from the oven and pour the syrup over the top. Use a pastry brush to evenly spread the syrup across the top of the cake. Return the cake to the oven and continue to bake until the cake is cooked through, and the top is a light golden brown, about another 15 to 20 minutes. A toothpick inserted in the center should come out clean. Remove and allow cake to cool before serving.

Notes:

Because the entire citrus, both the fruit and the zest, are used in the batter, try to find the best quality fruits available. The pureed orange and lemon should yield about one cup.

Orange blossom water is made from distilling the essence of the flowers from bitter orange trees. It is often used to add a floral note to desserts in the Mediterranean and the Middle East. You can find bottles of it in some large grocery stores or from online sources. If you cannot find orange blossom water, you can use vanilla extract as a substitute.

Serve this lovely cake with chocolate or pistachio ice cream. It would also be wonderful simply served with a dollop of fresh whipped cream.

Until our next meal together, enjoy.