Almond Cake Recipe Floral Semolina Dessert | CulinaryCreationss

Ingredients

• For the Cake
• 1 cup (180g) fine or medium semolina (see notes for coarse)
• ¾ cup (75g) almond meal or almond flour (unblanched or blanched)
• ¼ cup (30g) all-purpose flour (or fine cornmeal for gluten-friendly tweak)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs, at room temperature
• ¾ cup (150g) granulated sugar (white)
• ½ cup (120g) plain full-fat yogurt or sour cream, at room temperature
• ½ cup (120ml) unsalted butter, melted and slightly cooled, or light olive oil/neutral oil
• 1 tablespoon orange zest (from 1 large orange)
• 1 teaspoon orange blossom water
• ¼ teaspoon rose water (optional, for an extra floral note)
• For the Orange Blossom Syrup
• 1 cup (240ml) water
• ¾ cup (150g) granulated sugar
• ¼ cup (60ml) fresh orange juice
• 1 teaspoon orange zest
• 1-2 teaspoons orange blossom water (start with 1, taste, and add more if desired)
• Small pinch of cardamom or cinnamon (optional)
• For Garnish
• ¼ cup sliced or slivered almonds
• Optional: a few pistachios, orange zest curls, or edible dried rose petals