Torviewtoronto: Orange Semolina Cake in Mini Loaf Pans

I love making mini desserts. This set of 4, white porcelain Mini Loaf Pans are useful to make mini breads, cakes, and more. I used this dishwasher, oven, and microwave safe 6 x 3.5 x 2.5" loaf pans to make this orange flavoured fragrant semolina cake. To make this cake you will need

1 cup brown sugar

1 cup unsalted butter at room temperature

3 eggs

1 tsp vanilla optional

1 tsp orange blossom water

1/3 cup ground almonds

1 cup fine semolina
zest of 1 orange

1 cup flour

2 tsp baking powder

1/4 tsp salt
1/3 cup vanilla flavoured yogurt

For the syrup

3/4 cup orange juice

3 cardamom pods crushed finely

1/2 cup sugar

Beat the butter and sugar until creamy and light. Then add eggs one at a time. Add vanilla, orange blossom water, yogurt and mix it.

In a bowl mix ground almonds, semolina, orange zest, flour, salt, and baking powder. Stir it into the mixture using a wooden spoon.

Butter and flour the mini loaf pans. Separate the mixture into 4 mini loaf pans and level the top.
Bake in a preheated 320F oven for about 40 to 45 minutes until the cake looks light brown and a skewer inserted in the middle comes out clean.

While the cake is baking make the syrup by putting all the ingredients in a pan and simmer it on low medium heat for about 10 minutes until the mixture becomes slightly thick. Set it aside.

Once the cake is baked remove it from the oven and prick the cake with a skewer or fork and pour the warm syrup over hot cake. Serve this cake warm or at room temperature. You can leave the cake in the fridge for a couple of days in an airtight container, however before serving warm it lightly.