“Moroccan Moonlit Delight: Gluten-Free Date and Orange Blossom Semolina Cake”

Allergens

Milk, Eggs, Nuts (from the semolina flour)

Ingredients

• 1 cup semolina flour (for gluten
• free)
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dates, pitted and chopped
• Zest of 1 orange
• 1/2 cup freshly squeezed orange juice
• 1/3 cup milk (dairy or non
• dairy)
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon orange blossom water

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together semolina flour, sugar, baking powder, and salt.
3. Add chopped dates and orange zest to the dry ingredients, stirring until evenly distributed.
4. In a separate bowl, combine orange juice, milk, eggs, melted butter, vanilla extract, and orange blossom water. Stir well to mix all ingredients.
5. Pour the wet mixture into the dry ingredients and mix until just combined. Be careful not to overmix.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Chef’s Insight

This cake is best enjoyed when shared with loved ones while reminiscing on cherished memories and stories, immersing everyone in the enchanting world of Moroccan desserts.

Notes

This recipe can easily be adapted to include nuts for additional texture and crunch. Simply fold in 1/2 cup of chopped almonds or pistachios into the batter before baking.