Ingredients
For the caramel nut layer
2 Tbsp unsalted butter + a little extra to grease the cake pan
1 cup [160g] mixed nuts, such as pine nuts, cashews, macadamias, walnuts, pistachios
½ cup [100g] superfine sugar
2 Tbsp water
¼ tsp fine-grain sea salt
For the cake batter
1 ½ cups [270g] semolina flour
½ tsp baking powder
¼ tsp fine-grain sea salt
½ stick [57g] unsalted butter, softened at room temperature
1 cup [200g] superfine sugar
3 large eggs
¼ cup [60mL] orange blossom water
1 cup [240mL] full-fat kefir
Instructions
- Grease and line a 9 in [23 cm] circular cake pan with parchment paper. Grease the parchment lightly with a little more butter. Spread the nuts evenly over the base of the pan.
- Place the 2 Tbsp butter, sugar, water, and salt in a medium, heavy-bottomed saucepan. Heat on medium-high, stirring constantly, until the mixture comes to a boil, 8 to 10 minutes. Watch closely as the sugar darkens; once it reaches a deep amber color, immediately remove from the heat and carefully pour the hot caramel over the nuts in the prepared pan. You don’t need to coat all the nuts, just spread the caramel as evenly as possible without shifting the nuts. Place the pan in the freezer while you prepare the batter.
- Whisk the semolina flour, baking powder, and salt together in a medium mixing bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar on medium speed until pale and fluffy, 4 to 6 minutes. Beat in the eggs one at a time, mixing well after each addition. Reduce the speed to low and add half the semolina mixture, followed by the orange blossom water and kefir. Mix until just combined, then add the remaining semolina mixture. Scrape the bowl as needed to make sure the batter is even.
- Remove the cake pan from the freezer and pour the batter over the caramel nut layer. Smooth the top with an offset spatula. Cover the pan tightly with cling film and refrigerate for 2 hours [this rest allows the semolina to hydrate for better texture].
- When ready to bake, place a rack in the middle of the oven and preheat to 350°F [175°C]. Unwrap the cake and bake for 40 minutes, rotating the pan halfway through, until the edges are golden brown, the center feels firm to the touch, and a skewer inserted into the middle comes out clean.
- Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert onto a serving plate and lift off the pan. Gently peel away the parchment from the nut topping. Cool completely before slicing. Serve at room temperature.
Notes
- Use whatever kind of nuts/seeds you like, sunflower seeds, walnuts, pistachios, cashews, macadamia, hazelnut, pine nuts, etc. I’m not too fond of adding peanuts to this cake because it can take over the flavor of the cake and the rest of the flavors will be less prominent.
- Make sure your orange blossom water is still potent, it loses flavor after a few months.
- I’ve used a coarse grind of semolina flour from Bob’s Red Mill but you can use a finer grind too.
- I use butter and water to prepare the caramel sauce versus a dry caramel sauce because the butter helps to make a smoother tasting caramel and it also helps to release the cake from the parchment paper after baking.
- One trick to release the cake from the parchment paper (if the caramel nut layer sticks) is to cool the cake in the refrigerator or place an ice pack on top of the parchment paper to harden the caramel. The paper will now peel off easily without breaking the nut layer.