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.

Semolina Cake with Milk and Maple Syrup

Semolina, coarse wheat flour, is known mainly as flour used in making pasta dough. However, it is also wonderful when used for cooked puddings or cakes, as you can see here.