Semolina, Orange and Saffron Cake

The following tasty, fragrant and moist cake, is a version of THIS cake, a recipe for which I’ve posted here five years ago. In the version I have here, I’ve decided to substitute the milk syrup with citrus-saffron one.

Citrus, Pistachio and Semolina Cake

Winter for me is the time for all citrus fruits, especially oranges. On top of eating them as is, or adding them to salads, I also always try to incorporate them in cookies and cakes. Lately I’ve been experimenting with Blood oranges as well, so I’ve decided to use both in a cake, combined with tangerine juice, and the result is before you.