Blood orange, Campari and semolina syrup cake
Blood oranges are calling
Published originally on my blog on 24 March 2013
The sun was out on the first day of spring, March twenty-first. The temperature was still low, it was terribly cold out, but there was something in the air that made me acutely aware of the change of seasons and what that would bring.
More sunshine, more light, more open windows and the sweet smell of flowers wafting in, berries, spring vegetables, and all the possibilities for delicious and colorful plates of food.
I turned my gaze to the dining room table and my eye caught a glimpse of the fruit basket. It was filled with grapefruits, tangerines and blood oranges and I immediately became aware of yet another thing. Of all that I would be missing once spring would arrive for good.
The citrus fruits, the cold nights sitting by a warm fire, the citrus fruits. Yes, I know I’ve said that twice but really, that’s all I’m going to miss from winter. The rest I’m sick of already.
I never get tired of citrus fruits and I always seem to rediscover their beauty once their season is almost over. I feel like I need to get the best out of them to last me for a whole year. I love their versatility, their aroma and vibrant color, their unique flavor and all that they can bring to a dessert, a cake, a granita.
On the first day of spring, I made a cake; a blood orange and Campari cake that was dreamy and everything it promised it would be. A luscious semolina and almond cake with Greek yoghurt and zest of the citrus fruit; with a syrup made with blood orange juice and the highly aromatic apéritif that soaked the cake, balancing the contrasting flavors and rendering a slight bitterness.
Filled with the sweet and acidic taste of blood oranges, the bitterness and spiciness of the Campari, the crunch of the semolina and ground almonds, it was overwhelmingly flavorful, so much so that S and I couldn’t stop eating it. And the color, oh the color, it was something truly inspiring.
Without a doubt, the best dessert I’ve tasted in a while, it surely deserves a place in your heart as well. Hurry now, grab those last blood oranges and make this.
Blood orange, Campari and semolina syrup cake
Even though this is a syrup cake, it is not too sweet, as the bitter and acidic notes harmonize its flavors. Make sure to pair it with clotted cream (if you can find it, thankfully I can) or vanilla ice cream.
I always grind my own blanched almonds because the already ground ones are more expensive and not as fresh. You too can grind your own almonds in a food processor, being careful though not to turn them into a paste.
I have made this cake with Aperol also and it tastes fantastic.