This perfumed orange cake is the perfect way to finish off a warm summer evening. the light bite of citrus from the orange peels is offset by the orange flesh and clove to make a flavor palate that is refined and simple all at the same time. This cake is best served cold, with a black cup of coffee along side it.
GREEK ORANGE CAKE [VEGAN, GLUTEN-FREE]
FOR THE CAKE:
2 cups self-rising flour (gluten-free if needed)
1 cup semolina
1 cup agave syrup
1 cup orange juice
3/4 cup sunflower oil
10.2 ounces orange flesh
2 oranges, zested
1/2 teaspoon cinnamon, clove powder
1 teaspoon baking soda
FOR THE SYRUP
1 cup brown sugar
1 cup water
1 orange, zested
In a bowl combine flour with semolina, clove, and cinnamon.
In a blender pulse the orange flesh.
In another bowl combine oil with agave syrup and the orange flesh.
Combine baking soda with orange juice and stir the mixture until it rises.
Pour it in the wet ingredients and mix it well.
Combine the wet with the dry ingredients and mix it until everything is well incorporated.
Pour the batter into a 9 1/2-inchround pan.
Bake the pie in preheated oven at 356°F for about 50 minutes.
While the cake is cooling, make the syrup. Put all the ingredients in a pot and let them come to a boil.
After 5 minutes remove it from heat and pour the hot syrup into the cold pie. Allow the cake to cool completely before serving it.