Rose Water and Orange Blossom Seminole Cake

In honor of Orange Blossom Day I thought I would share a few facts and a delicious recipe with you.

Naval oranges received their name as they resemble the belly button. The bigger the naval orange the sweeter 

A green orange that is also a Valencia orange may have absorbed its color from the chlorophyll making it re-green. It will still taste great

Oranges are high in antioxidants that neutralize the effects of free radicals. So oranges may have the power to slow down aging and other diseases.

Blood oranges is only called that as their pulp is bright red. 

Orange is the third favorite flavor in the world. The first two are vanilla and chocolate

Now onto a delicious recipe: 

1 and 1/2 cups water
1 and 3/4 cups granulated sugar
2 tablespoons rosewater (not rose extract)
1 tablespoon orange blossom water (not orange blossom extract)
2 teaspoons lemon juice
1 cardamom pod
To make the Semolina Cake:
1 and 1/2 cups semolina flour
1/2 cup granulated sugar
1 cup yogurt (Greek or otherwise)
3 tablespoons melted butter
1/2 cup canola oil
1/4 cup desiccated coconut
1 tablespoon baking powder
1 tablespoon tahini paste (to grease baking dish, cooking spray works too)
20 blanched almonds (see note)

In a medium saucepan on medium high, heat the sugar, water, rosewater, orange blossom water, lemon juice, and cardamom pod. Bring to a boil and let cook for 3 - 4 minutes. Remove from heat and let cool at room temperature.
To make the semolina cake:
In a medium bowl, mix together the semolina flour, baking powder, granulated sugar, yogurt, melted butter, canola oil, and desiccated coconut. Add 3 tablespoons of prepared syrup. Mix and let sit for 30 minutes.
Place a rack near the upper 1/3 of the oven and preheat the oven to 350 degrees F. Grease a baking dish with the tahini paste. Dump the prepared semolina cake mixture into the baking dish and press until even all over. Score the mixture to make 20 pieces. (4 lines x 5 lines). Place a blanched almond in the center of each piece. Cook the semolina cake for 20 minutes, turn on the broiler for 1 - 2 minutes just to get the top golden. Remove the cake from oven. Let cool.
When the cake is cooled, balance a piece on a fork and dip into the syrup for a few seconds. Test to see if more syrup is necessary. Re-dip if necessary. Serve with fresh fruit.


To blanch almonds: In a saucepan, boil 2 cups of water add almonds and let boil for 3 - 4 minutes or until the peels starts to slightly separate. Immediately rinse in cold water and when cool, remove peel.

recipe source here