grated zest and juice of one lemon
grated zest and juice of one orange
3/4 c. Blood Orange or Lemon Olive Oil
1 c. sugar
1/4 tsp. salt
3 medium eggs
1 1/2 c. semolina flour
1 c. ground almonds, tightly packed
1 tsp. baking powder
1 tsp. almond essence
1 tsp. orange flower water
1/4 c. Cointreau or Grand Marnier
Line one, lightly oiled, round 9-inch springform cake pan, with parchment. Preheat oven to 325°F. Reserve a little of the grated lemon and orange zest and put the remainder in a bowl with the oil, sugar, salt, orange juice, lemon juice, and eggs. Beat together with a whisk until light, fluffy and doubled in volume. Sieve the semolina and baking powder into a second bowl and add ground almonds. Fold the almond essence and orange flower water into egg mixture. Pour all at once into the dry ingredients, fold together. Do not over mix. Spoon into the prepared pan and smooth the top. Sprinkle the reserved lemon and orange zest over the top. Bake near the top of the oven for 40-45 minutes or until pale gold at the edges and firm in the middle. A toothpick inserted into the center should come out clean. Remove from the oven and let cool in the pan for about 10 minutes. Drizzle the liqueur over the top. Push the cake out, still on the loose metal base and let cool on a wire rack for another 10 minutes. Remove the base and paper. Serve in 8-12 wedges, warm or cooled. Do not refrigerate. The cake will keep in an airtight container for 4 days.
