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Blood Orange, Saffron and Semolina Cake

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This Blood Orange, Saffron and Semolina Cake is a vibrant upside-down cake made with caramelized blood oranges, floral saffron, and a tender semolina crumb. Naturally dairy-free and infused with orange blossom water, it’s an aromatic dessert that feels both elegant and easy.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean-Inspired
  • Diet: Vegetarian

Ingredients

  • 3 medium blood oranges, thinly sliced with peel on
  • 100 g granulated sugar (for topping)
  • 2 tablespoons water
  • 120 g fine semolina flour
  • 120 g all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 150 g granulated sugar (for batter)
  • ½ teaspoon saffron threads
  • 1 tablespoon finely grated blood orange zest
  • 3 large eggs, at room temperature
  • 120 ml neutral vegetable oil
  • 120 ml freshly squeezed blood orange juice
  • 1 tablespoon orange blossom water
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 175°C (347°F). Grease a 22 cm round cake pan and line the bottom with parchment paper.
  2. Arrange blood orange slices in an overlapping layer on the bottom of the pan.
  3. In a small saucepan, combine 100 g sugar and 2 tablespoons water. Heat gently until sugar dissolves, then pour over orange slices. Set aside.
  4. Rub saffron threads into 150 g sugar with fingertips until fragrant and lightly tinted.
  5. In a bowl, whisk together semolina, all-purpose flour, baking powder, and salt.
  6. In a large bowl, whisk eggs with saffron sugar until pale. Gradually whisk in oil, orange juice, orange blossom water, vanilla extract, and zest.
  7. Fold dry ingredients into the wet ingredients until just combined. Batter will be slightly thick.
  8. Pour batter over orange slices in the pan and smooth the surface.
  9. Bake for 40–45 minutes, or until golden and a skewer comes out clean.
  10. Let cool in pan for 10 minutes, then invert onto a serving plate and remove parchment.

Notes

  • Use regular oranges or mandarins if blood oranges are unavailable.
  • Substitute part of the flour with ground almonds for added richness.
  • Top with chopped pistachios for extra color and texture.
  • Orange blossom water adds floral aroma, but can be omitted or replaced with rose water.
  • Use parchment paper and syrup to help prevent sticking.

Nutrition

Find it online: https://savorymomskitchen.com/blood-orange-saffron-and-semolina-cake/