Semolina, olive oil, yogurt and tangerine cake (Gâteau de semoule, à l’huile d’olive, yaourt et mandarine) from Gâteau: The Surprising Simplicity of French Cakes (page 58) by Aleksandra Crapanzano

• fine semolina flour
  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

  • King Arthur Baking - United States
• confectioner's sugar
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• EYB Comments

  Can substitute mandarins or blood oranges for tangerines.

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