Ingredients
For the cake
250 gr semolina flour
220 gr EVOO (plus more for greasing the pan)
200 gr all purpose flour
200 gr sugar
10 gr baking powder
10 gr ground sumac
7 gr vanilla paste
3 pasture raised eggs
3 gr fine sea salt
2 Zest and juice of large oranges
For the blood orange simple syrup
200 gr blood (or regular) orange juice
150 gr sugar
50 gr coarsely chopped roasted pistachios, for garnish
pinch of salt
Tools
Bowl
Whisk
Juicer
Rectangular cake pan
Toothpick
Scale
Small pot
Directions
Step 1
Preheat oven to 350°F.
Step 2
Generously grease a standard loaf pan with olive oil (If you like, line the bottom of the pan with a parchment paper for easy cake release).
EVOO (plus more for greasing the pan)
Step 3
In a large bowl, whisk the eggs until light and frothy. While whisking, slowly drizzle in oil and mix until combined.
3 pasture raised eggs
220 gr EVOO (plus more for greasing the pan)
Step 4
Whisk in vanilla, sugar, salt and zest.
7 gr vanilla paste
200 gr sugar
3 gr fine sea salt
2 Zest and juice of large oranges
Step 5
Mix in the flour, orange juice, semolina, baking powder and sumac until just combined, don't overmix!
200 gr all purpose flour
2 Zest and juice of large oranges
250 gr semolina flour
10 gr baking powder
10 gr ground sumac
Step 6
Pour the batter into the prepared pan and smooth the top. If you want your cake to open in the middle with a beautiful wedge, drizzle a line of olive oil in the middle of the cake.
Step 7
Bake until a toothpick inserted into the center comes out clean and the top is golden and hard to the touch, about 40-45 minutes.
Step 8
While the cake is baking make the orange syrup: combine the sugar, orange juice and salt in a small saucepan, bring to a boil over medium heat, reduce to low and simmer until thickens, about 5 minutes. Set aside to cool.
150 gr sugar
200 gr blood (or regular) orange juice
pinch of salt
Step 9
Let the baked cake to cool for 10 minutes before removing from the pan.
Step 10
Loosen the edges with a knife and remove to a wire rack.
Step 11
Use chopsticks to poke holes in the cake, drizzle some of the syrup over the cake, let it soak then add more.
Step 12
Garnish with the pistachios.
50 gr coarsely chopped roasted pistachios, for garnish
Step 13
YASSS!
