Blood orange & Campari cake from Polpo: A Venetian Cookbook (of Sorts) (page 274) by Russell Norman

  • ground almonds
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  • fine semolina
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
  • Show all ingredients...
  • Serves : 12 slices

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on March 08, 2016

    I loved the flavor of this cake. I had problems with the texture-partially user error since I used overly large eggs and didn't adjust the amount, but I didn't like the almond flour here either. It seemed to add a denseness and heaviness. I would absolutely make the syrup again, but would probably use the semolina cake base from Falling Cloudberries instead.

  • Breadcrumbs on April 05, 2015

    p. 274 – I’m not someone who spends much time looking at the dessert sections of my cookbooks but the first time I flipped through this book and stumbled across this recipe, I just knew I had to make this dish. Aside from looking beautiful, the combination of ingredients held immediate appeal This cake was a resounding success. Everyone just loved it. My oranges were extra-juicy so I had lots of syrup. I had enough to super-saturate the cake and still serve some when plating. I love the subtle floral element blood oranges bring. This is a cake I’ll be making for years to come. Looking at the photo in the book though I have to question how they achieved the caramel/brown colour on the crust of that cake baking for 20 mins. I needed to bake mine for 35 mins for the cake tester to come out clean and my crust was golden at best. Photos here: http://chowhound.chow.com/topics/1009439?commentId=9510160#9510160

  • L.Nightshade on April 01, 2015

    The only problem I had with this cake was probably user error. Either that or blood orange error. The syrup that gets poured over the cake didn’t really sink in much, and turned into something akin to candy as soon as it slightly cooled. My oranges didn’t have much juice, so perhaps the proportion of sugar was too high. Or perhaps I let the syrup get a bit too thick, although it certainly seemed “medium-thick” as described in the recipe. Anyway, the cake was irresistibly delicious just a little hard to cut with that candy coating! I love the little bit of bitter added by the Campari The ground almonds come through in the taste of the cake, and the semolina flour makes it just a bit different. I will definitely be making this again, and working on the syrup texture.

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