Semolina Fennel + Grapefruit Cake

Semolina Fennel + Grapefruit Cake

Yield 1-8” round or square cake

Serves 8-10

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Ingredients

120g olive oil

100g organic cane sugar

250g plant based yogurt

5g vanilla extract

60g ruby grapefruit juice

5g grapefruit zest

90g Semolina

145g unbleached all purpose flour

50g fine cornmeal

10g baking powder

5g baking soda

2g kosher salt

1 fennel bulb

Directions

Preheat oven to 425ºF (218ºC)

Grease and line with parchment a 8” x 4”cake round

Trim the top of the fennel bulb, removing the fronds. Cut the bulb in half and core each side. Take one half (or 110g) and cut into small dice (1/4”x1/4” or 6mm X 6mm). With the other half slice into 5 pieces and arrange on the bottom of the cake pan in a star pattern. Coat both with olive oil and roast at 425ºF for for 10-15 minutes or until tender and lightly colored.

Remove both pans from the oven and allow to cool

Drop the oven temperature to 350ºF (176ºC)

In a medium bowl whisk together the first six ingredients

Combine and sift the remaining six ingredients

Whisk dry into the wet ingredients until 75% combined.

Add the cooled diced fennel and continue mixing with a rubber spatula until fully combined.

Spoon the batter in the cake pan gently over the roasted fennel, do not pour as this may shift the design created earlier.

Once all the batter is in the pan smooth the top flat.

Bake for 30 minutes, rotate, and bake another 15 minutes. Check to make sure the cake is fully baked by testing with a skewer.

Allow cake to cool for 10 minutes in the pan on a cooling rack. Run a pairing knife or off set spatula around the edge of the cake. Place cake pan onto a baking sheet than the cooling rack on top of the cake pan, flip the cake over, gently lift the cake pan straight up and remove the parchment paper circle from the top of the cake.

Syrup

80g ruby grapefruit juice

40g Organic cane sugar

Directions

Combine ingredients in a small pot and bring to a boil for 2 minutes, set aside

Finishing

While cake is warm brush with grapefruit syrup and allow to cool completely before slicing.