2 Oranges
3 Lemons
1 Cup Unsalted Butter At Room Temperature
2 1/4 Cups Sugar, Divided
1 Teaspoon Vanilla Extract
5 Large Eggs At Room Temperature
2 Cups Semolina Flour
2 Teaspoons Baking Powder
1 Cup Ground Almonds
1/4 Cup Orange Liqueur
1 1/2 Cups Fresh Cranberries (Or Other Berries – See Notes Above)


Preheat oven to 350 degrees F.

Spray a 2 liter Bundt pan with baking spray.

Finely zest 1 of the oranges and 2 of the lemons.

In one bowl, using an electric hand mixer at medium speed, beat together the butter, 1 1/4 cups sugar, the zest, and vanilla until well blended.

Add the eggs, one at a time, beating well between each addition.

Add the semolina, baking powder, and almonds, and mix gently to combine.

Stir in the cranberries.

Pour the batter into the prepared Bundt pan, and bake for about 1 hour or until a cake tester inserted in the center comes out clean.

While the cake is baking, zest the remaining orange and lemon.

Squeeze the juice from the fruit, and place the zest, juice, remaining sugar, and orange liqueur in a small pot.

Bring the mixture to a boil, stirring until the sugar dissolves.

Continue to cook over medium low heat until reduced and thickened, about 10 minutes.

When the cake has finished baking, take a thin bamboo skewer and poke holes the top and sides of the cake.

Spoon the warm sauce over the cake.

Cool to room temperature, slice and enjoy!

Adapted from

May 30, 2017