You can recognize them from ordinary navel oranges by the little top knot which gives them a 'bell' shape. They are almost always seedless, super sweet and full of juice.
I have ordered these juicy oranges from Cushner's and QVC in the past, but this year I found them in Whole Foods.
Since it was a dull, dreary rainy day here, and a friend is coming to help me set up my new wireless printer that Santa dropped off, I got the urge to bake. The cake is an adaptation of a Greek recipe for ravani, made with semolina and soaked with a lemon infused simple syrup. I decided to use the honeybell juice for the lemon.
|semolina flour soft pale yellow and very powdery|
Using a hand mixer, mix 1/2 cup of sugar, 4 eggs, 1 tablespoon olive oil, 1 teaspoon vanilla mix until combined.
In another bowl, mix 1/2 cup semolina, 2/3 cup all-purpose flour and 1 tablespoon baking powder. Add to wet ingredients and combine.
Pour into greased pan and bake for 25 minutes, or test with toothpick (mine took 20 min).
Immediately after you take it out of the oven, cut into 9 squares, and evenly pour the syrup over the hot cake, letting it absorb the syrup a little at a time before adding more.
This is such a light fluffy cake, great with a cup of tea.
Joining Jenny Matlock for Alphabe-Thursday's Letter J, Designs by Gollum for Foodie Friday, Honey at 2805 for Potpourri Friday, and The Tablescaper for Seasonal Sundays. Please stop by and say hi to our hostesses.