Syrup-Soaked Orange Cake with Semolina and Almonds

• • 2 medium oranges (450g)
• • 1 cup (230g) sugar
• • 2/3 cup (170ml) sunflower oil
• • 5 eggs (Medium)
• • 2 ½ cups (350g) coarse semolina
• • 3 teaspoons (24g) baking powder
• • 1 level teaspoon (1g) ground mastic
• • 1/3 cup (70g) coarsely ground almonds
• • Mastic ice cream for serving (optional)

For the Syrup

• • 2 cups (460g) sugar
• • 2 cups (500ml) water
• • 2 tablespoons (20ml) orange juice
• • 1 cinnamon stick
• • Orange peel

For the Oranges:

1. 1. Place the oranges in a small saucepan and cover them well with tap water. Put the saucepan on the heat and bring the water to a boil.
2. 2. Reduce the heat and simmer for 30-40 minutes, or until the oranges are soft. Remove the oranges from the water and let them cool.
3. 3. Cut the oranges in half, remove the seeds, place them in a blender, and blend until smooth.

Prepare the Syrup:

1. 1. In a saucepan, combine the sugar, water, orange juice, cinnamon stick, and orange peel.
2. 2. Stir, bring to a boil, and then reduce the heat. Simmer for 7-8 minutes.
3. 3. Let the syrup cool down.

For the Orange Cake:

1. 1. Preheat the oven to 180°C (350°F) on the fan setting. In a bowl, mix the semolina, baking powder, and mastic, and stir together. In the mixer bowl, add the sugar and oil and beat for 5 minutes until the sugar dissolves and it becomes creamy. Add the eggs one by one, waiting for the first one to be fully incorporated into the mixture before adding the next. Reduce the mixer speed and add the blended oranges, then add the semolina mixture spoon by spoon.
2. 2. Pour the batter into a rectangular baking pan measuring 23x28 cm or a square pan of 26 cm and sprinkle the surface with the coarsely ground almonds. Bake in the preheated oven for 40 minutes. Remove the cake from the oven and slowly pour the cold syrup over it. First on the edges and then in the center. Set aside to allow the syrup to be fully absorbed.
3. 3. Serve, if desired, with mastic ice cream.