Drizzled Spelt Semolina Cake with Rum Oranges

For the soaked spelt semolina cake with rum oranges, first line the bottom of a cake springform pan (24 cm diameter) with baking paper for the semolina cake. Butter the edge and dust with a little flour. Preheat the oven to 180 °C top/bottom heat.

For the dough, cream together butter, sugar and vanilla sugar. Fold in zest of 1 orange and eggs. Mix baking powder, salt, semolina and almonds and stir into the butter mixture. Pour the batter into the prepared baking pan. Bake in the middle of the oven for 35 minutes until golden.

In the meantime, cook the syrup. Cook orange juice with sugar in a saucepan over medium heat for about 10 minutes, until the mixture becomes slightly syrupy. Stir in the rum and drizzle the syrup over the cake while it is still warm.

Cut the peel off the oranges all around and cut out fillets from the pulp. Portion the semolina cake and arrange on plates. Serve soaked spelt semolina cake with rum oranges garnished with crème fraîche and orange fillets.

Preparation Tip:

Drizzled spelt semolina cake with rum oranges can also be served with a dollop of whipped cream.

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