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Salted Orange Semolina Cakes

The salted Orange Semolina Cakes bring a twist to the traditional Namoura sweet, with its sticky texture and sweet nutty flavour.
PREP TIME
10 minutes
COOK TIME
20 minutes
mini cupcakes
makes 24
SERVES
10-12 cupcakes

About this recipe

The Salted Orange Semolina Cakes recipe brings a unique twist to the traditional Middle Eastern dessert, the Namoura sweet. Made with semolina, sugar syrup, and yogurt, this recipe adds a twist with the addition of mascarpone, orange zest, and a sprinkle of salt for a perfect balance of flavors. The sticky texture and sweet nutty flavour of the Salted Orange Semolina Cakes make them the perfect addition to any dinner party or special occasion. Served as a cupcake, it’s the ideal dessert to end any meal and will be a hit with family and friends. Indulge in the delicious taste of the Salted Orange Semolina Cakes, an authentic and traditional Middle Eastern treat.

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Ingredients

Semolina cupcakes

  • ½ cup almond meal
  • ¼ cup caster sugar
  • 1 ½ cups semolina coarse
  • 1 ½ cups desiccated coconut
  • 1 tablespoon baking powder
  • 65 grams butter melted
  • 1 ½ cups natural yogurt
  • 1 tablespoon orange blossom water
  • 2 tablespoon melted butter (extra)
  • Almond flakes to garnish

Sugar Syrup

  • 1 cup of sugar
  • ½ cup of water
  • 2 teaspoon lemon juice
  • 1/2 tablespoon orange blossom water

Mascarpone Filling

  • 250 grams mascarpone cream
  • 1 tablespoon orange blossom
  • Zest of 1 orange
  • 1 teaspoon salt flakes

Notes from Rouba

  • The rule to remember is cold syrup over the hot pastry. This means avoid pouring hot syrup over the hot pastry and cool syrup over cool pastry.
  • Sugar syrup will thicken once completely cool.
  • what is semolina

Method

Step 1.

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)

Step 2.

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."

Step 3.

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.

Step 4.

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.

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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