Dad is tough when he needs to be, and tender all the time. Celebrate Father’s Day with a cake that benefits from the firm toothiness of semolina, even as its rich, aromatic flavors embrace the palate. We also topped the cake with edible flowers, and you can decide which garnish you want for the most festive dessert. Enjoy! (And maybe pair with a Father’s Day cocktail?)
Tips for Making Semolina Cake
First off, you want to pick the right semolina for the recipe. There are two types of semolina: fine and coarse. Fine semolina works best for a soft, moist cake, while coarse semolina gives a slightly denser texture. If you want a fluffy and moist cake, go with fine semolina. For a richer flavor and tenderness, you can use full-fat yogurt or milk in your cake batter. This will add moisture and a creamy richness to the semolina. However, it all depends on how you want the cake to turn out, as each choice you make in baking affects the overall outcome.
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Semolina Cake for Father’s Day
Description
A cake that’s both tough and tender, just like Dad.
Ingredients
For the cake:
- 1¼ cups olive oil
- 1 ¼ cups sugar
- 1 ½ cups cake flour
- 1 cup semolina flour
- 2 tbsp baking powder
- ½ tbsp baking soda
- ½ tsp salt
- 3 tbsp spiced rum for batter
- 2/3 cups spiced rum to pour over cakes at the end of baking, plus more for basting the finished cakes
- 2 tbsp orange zest (use a microplane!)
- 3 tbsp orange juice
- 1 tbsp vanilla extract
- 1 tbsp almond extract
- ½ tbsp orange extract
- 1 tbsp ground cardamom
- 3 eggs
- 1 cup peach or apricot jam
For the frosting:
- 2 cups crème fraiche (or 1 c crème fraiche and 1 cup labneh)
- ¼ cups sugar
- ½ tbsp orange extract
- ½ cups light brown sugar for sprinkling
Instructions
- Preheat oven to 350°. Thoroughly oil two round 9” cake pans.
- Combine flours, baking powder, baking soda, and salt in a medium bowl.
- Using the whisk attachment of a mixer, combine eggs, zest, and sugar and beat for at approximately 3 minutes until smooth thick.
- While the mixer runs, drizzle in oil. Beat until well combined.
- Add dry ingredients a bit at a time, then add wet ingredients. Be sure to scrape bottom and sides of mixing bowl once in a while.
- When ready, divide batter evenly between the oiled cake pans. Bake for 35 minutes, until a cake tester shows no crumbs.
- Pour 1/3 cup rum over each cake tin, distributing as evenly as possible. Return to oven for 5 min.
- Remove and let cool for 10 min. Working carefully with a rubber spatula, loosen the cakes and remove from pans.
- While still warm, place a layer on a cake plate. Drizzle with a tablespoon or two of spiced rum. Spread with peach or apricot jam. Top with second layer. Drizzle with a tablespoon or two of spiced rum.
- Whisk together frosting ingredients. Let rest for 10 minutes and pour onto the center of the top layer. This drippy frosting will make its way down the sides of the cake. Embrace the unpredictability!
- Sprinkle with brown sugar just before serving. Garnish with edible herbs and flowers from the garden.
Recipe, Photography, and Styling by Keith Recker
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