Salted Orange Semolina Cakes

Start by preheating your oven to 180° degrees and greasing your cupcake or mini cupcake tray with extra butter.

Next, prepare the sugar syrup by placing all ingredients in a small saucepan over medium heat. Bring to a boil, which should take less than a minute, then lower the heat and continue to boil for 5 minutes until the syrup thickens slightly. Remove from heat and let it cool completely. (As per notes from Rouba)

To make the cakes, combine all dry ingredients in a bowl, add melted butter and crumble using your fingers until somewhat fluffy. I highly recommend working the mixture with your fingertips for 3-5 minutes to achieve the perfect texture. Then add the yogurt and orange blossom water, mix well and let the mixture rest for 30-45 minutes."

After giving the mixture a final stir, divide it evenly into your tray and press down slightly with your hand.

Bake for 25 minutes for cupcakes or 15-20 minutes for mini cakes, or until golden brown.

To make the cream filling, combine mascarpone cream, orange blossom, and orange zest in a bowl. Whisk until firm peaks form, then gently fold in the salt flakes.

Once the cakes are removed from the oven, take the cooled sugar syrup and pour it over the hot cakes, ensuring that each one is generously coated. As they cool slightly, the syrup is absorbed. When it comes to presentations, there are two different ways to serve them.

Firstly, you can cut the cupcakes in half, filling them with mascarpone filling, and garnish them with glazed orange and toasted almonds. Alternatively, you can make mini cakes and spoon the cream on top, finally garnishing them with toasted almonds.