The whole cake is provided weight and depth by semolina and almonds. Orange’s job is to provide moisture and a different flavor to the cake. This cake can be preserved in a container for up to 2 days.
- Two large oranges, chopped
- Five eggs which are thoroughly separated
- One cup of white sugar
- Three-fourth cup of ground almonds
- Three-fourth cup semolina flour
- Half cup teaspoon vanilla extract
- Half teaspoon Fiori di Sicilia
- Three tablespoon orange liqueur
- Half tablespoon confectioner’s sugar
- Put chopped oranges and one tablespoon water in a small saucepan, now cook on a medium heat until the ingredients are soft and the liquid has evaporated for about thirty minutes. Now set them aside for cooling process.
- The next step is to preheat the oven to 350 degrees f. Spread the parchment paper on the bottom of a springform pan.
- After beating the eggs, add some sugar to it and beat some more.
- Whisk this mixture in chopped oranges and now fold it into almonds, semolina, vanilla extract and Fiori di Sicilia.
- Add egg whites to loosen the batter and fold the remaining egg whites. Now pour the batter into springform.
- Bake the cake until it turns golden brown for about 50 minutes. You should cover the top with aluminum.
- Now remove the dish from oven and cool it in a pan. Remove the parchment paper and put it on a serving plate. Pour the liqueur and sprinkle some confectioner’s sugar on the dish.