Irresistible Mini Blood Orange Semolina Cakes with Tangy Blood Orange Syrup

Discover the vibrant beauty and exquisite flavor of Blood Oranges, fruits renowned for their striking deep red hue and captivating tangy-sweet taste. Combine this natural marvel with the delightful texture of semolina cakes – known for their unique lightness and a subtle crunch – and you unlock a truly special dessert experience. This recipe brings together these beloved elements to create stunning Mini Blood Orange Semolina Cakes, each adorned with a glossy, aromatic Blood Orange Syrup. Perfect for a sophisticated afternoon tea or a charming individual dessert, these cakes are a feast for both the eyes and the palate.

Why You’ll Love These Mini Blood Orange Semolina Cakes

There’s an undeniable magic to baking, especially when you stumble upon an ingredient as visually stunning and flavorful as the Blood Orange. For a long time, these captivating citrus fruits were a rare find in my local Melbourne shops, making their appearance a truly special occasion. The moment I spotted their alluring crimson blush, I knew it was time to create something extraordinary.

My journey to perfecting an Orange Semolina Cake had been a long-standing desire. The vibrant, complex flavor of Blood Oranges, with their sweet, tart, and subtly bitter notes, instantly struck me as the ideal match for this quest. The result was not just absolutely delicious, but undeniably beautiful – a dessert that truly makes a statement.

Blood Oranges are, in essence, the quintessential fruit for crafting a dessert that is both easy to execute and dramatically impressive. Just like my popular Upside-Down Blood Orange Cake, these mini semolina cakes harness the fruit’s inherent beauty to deliver a show-stopping finish with minimal fuss. The rich, ruby-red color of the fruit, intensified by a gentle caramelization, transforms a simple cake into a work of edible art. Beyond their aesthetic appeal, the unique flavor profile of blood oranges—a fascinating blend of tartness and sweetness, often with hints of berry—elevates the humble semolina cake to an entirely new level. This makes them a perfect choice for those who appreciate desserts that are as pleasing to the eye as they are to the taste buds, offering a refreshing and sophisticated alternative to traditional citrus bakes. They truly embody the joy of seasonal baking.

Crafting the Perfect Blood Orange Semolina Cakes

My culinary exploration for these delightful treats began with several iterations. The very first attempt was a grand, single blood orange upside-down semolina cake. The speed at which it vanished – entirely consumed within twenty minutes – was a clear signal that I was on the right track!

This initial success spurred me back into the kitchen, eager to refine the concept. Next, I experimented with a mini version of that first upside-down cake. While delicious, they turned out a touch denser than I had envisioned. This led me to my third and final recipe, the one you’ll find here today – a perfectly balanced and wonderfully textured Mini Blood Orange Semolina Cake!

This refined recipe draws inspiration from a true master of modern cuisine: Yotam Ottolenghi. Specifically, it’s adapted from his ‘Orange Semolina Syrup Cake’ found in his acclaimed Yotam Ottolenghi ‘Sweet’ cookbook. Ottolenghi, a name synonymous with vibrant, flavorful Middle Eastern-inspired dishes, is widely celebrated for his bestselling cookbooks such as “Jerusalem” and “Plenty.” While he’s primarily known for his savory creations, his ‘Sweet’ book is a treasure trove of unique pastries and desserts, infused with the same imaginative flair.

My adaptation involved a conscious effort to enhance the natural flavors of the blood orange while reducing the overall sweetness, a philosophy I often champion in my baking. If you’re a regular reader of my recipes, you’ll know my preference for cutting down on excessive sugar. Cakes don’t need an overwhelming amount of sweetness to be incredibly delicious, especially when they are destined to be drenched in a luscious, sweet syrup. This approach allows the inherent tang and delicate sweetness of the blood orange juice to shine through, creating a more sophisticated and less cloying experience. For those interested in adopting this healthier baking practice, I’ve shared my 3 tips to bake with less sugar, which provides valuable insights.

The Magic of Key Ingredients

One of the standout features that makes this recipe truly exceptional is its departure from traditional plain flour. Instead, these cakes are crafted using a unique blend of Fine Semolina and Almond Meal. This choice of ingredients is pivotal to achieving the cake’s signature texture and flavor profile.

Semolina, derived from durum wheat, is a surprisingly versatile ingredient. While it’s commonly associated with savory dishes like fresh pasta and pizza, its application in desserts is a revelation. In these cakes, fine semolina contributes a wonderfully subtle, yet distinct, crunchy texture and a delicate crumb structure that is refreshingly different from flour-based cakes. It adds a rustic charm and an intriguing textural complexity that truly sets these mini cakes apart, offering a delightful counterpoint to the moist interior.

Complementing the semolina is Almond Meal, an ingredient I personally adore and frequently incorporate into my baking. Almond meal is a fantastic natural leavening agent that ensures an incredibly light and moist cake, rich in flavor. Its finely ground texture blends seamlessly, imparting a delicate nutty aroma and contributing significantly to the cake’s tender crumb. The synergy between the slight chewiness of the semolina and the moist tenderness of the almond meal creates a harmonious balance, making each bite an absolute delight. This clever combination not only enhances the taste and texture but also offers a naturally gluten-friendly option for those avoiding wheat flour, without compromising on flavor or quality.

The Beauty of Upside-Down Baking

Beyond the exquisite flavors and textures, what truly endears me to this recipe is its striking visual appeal, achieved with remarkable simplicity. Who doesn’t appreciate a beautifully crafted upside-down cake? I certainly do! As I’ve often shared in recipes like my Blackberry Upside-Down Cake, this baking technique is a true game-changer. It’s not just about how stunning they look, but also how incredibly quick and straightforward they are to prepare.

The inherent genius of an upside-down cake lies in its self-decorating nature. There’s absolutely no need for elaborate garnishes, intricate piping, or fancy toppings. The magic happens at the bottom of your molds, where the fruit slices, bathed in a sweet, caramelizing embrace, transform into a vibrant, edible artwork. When the cake is inverted, this beautiful fruit layer becomes the show-stopping top, instantly captivating anyone who sees it.

The same elegant principle applies flawlessly to these Mini Blood Orange Semolina Cakes. Begin by carefully arranging a thin, ruby-red slice of Blood Orange at the base of each individual cake mold. Pour the fragrant semolina cake batter gently over these fruit slices. As the cakes bake, the blood orange slices gently caramelize, their vibrant color intensifying and their tangy juices infusing the cake beneath. Once baked and cooled slightly, a simple flip reveals the stunning, naturally adorned top – the slightly caramelised Blood Oranges glimmering irresistibly. This method delivers a consistently beautiful and delicious result every single time, making it an ideal choice for bakers seeking an impressive dessert without the fuss of complex decoration.

Tools for Your Mini Masterpieces

To achieve the charming shapes of these individual cakes, I specifically used Flower Shaped Silicone Mini Cake Molds that I acquired during a trip to Europe. These molds are not only adorable, creating a super cute flower-like design, but their flexibility is also key for the successful release of an upside-down cake. The intricate patterns of the molds wonderfully frame the vibrant blood orange slices, enhancing the overall presentation and creating that perfect surface for the Blood Orange Syrup to drizzle and pool beautifully.

While silicone molds are highly recommended for their non-stick properties and ease of demolding, especially when flipping cakes, you can certainly use alternatives. Mini Tartlet Molds, or even standard muffin tins lined with parchment, could work in a pinch, though you might need to adjust baking times slightly and ensure proper greasing for easy release. However, for cakes designed to be inverted and showcase a delicate fruit topping, I consistently find silicone molds to be the superior choice, guaranteeing an effortless release and preserving the stunning visual integrity of your baked creation.

For more Orange Desserts inspiration, check out my 25 Delicious Orange Dessert Recipes!

Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!

Recipe

Mini Blood Orange Semolina Cakes

5 from 1 vote

Those deliciously indulgent Mini Blood Orange Semolina Cake with a tangy Blood Orange Syrup are the perfect little sweet treat and afternoon tea snack!

Servings: 8 Mini Cakes

Author: Sylvie

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Print Recipe

Cook Mode

Prevent your screen from going dark

Ingredients

Blood Orange Semolina Cakes

• 120 gr Butter at room temperature
• 50 gr Sugar
• 1 Blood Orange Juice + zest
• 100 gr Ground Almond
• 2 Eggs, beaten
• 70 gr Fine Semolina
• 1 tbsp Baking Powder
• 1 pinch Salt
• 1 Blood Oranges – slices

Blood Orange Syrup

• 1 Blood Orange Juice (about 100 ml)
• 1/2 Lemon Juice
• 1 1/2 tbsp Sugar

Instructions

• Cream the Butter and Sugar until it forms a thick paste. Make sure the butter isn’t melting. 
• Add the Blood Orange Zest and Almond Meal. Quickly whisk, then gradually add the beaten Eggs.
• Stir in the Fine Semolina, Baking Powder and pinch of Salt, then pour in the juice of 1 blood orange.
• Thinly slice the second Blood Orange and place the slices at the bottom of your individual molds. Cover with the Cake batter and bake at 180’C for 15 to 20 minutes. 
• In the meantime, prepare the Blood Orange Syrup. Mix the Blood Orange and Lemon Juice with the sugar in a small pot on medium heat until all dissolved. Let it gently reduce into a thicker consistency, then set aside to cool.
• When the cakes are baked, remove them from the oven and poke them with a skewer. Pour half of the Blood Orange Syrup over them and let them completely cool down before flipping them. Pour the rest of the syrup on them when flipped.

Would you like to save this recipe?

We’ll email this post to you, so you can come back to it later!