Orange-Scented Semolina Squares

By The Canadian Living Test Kitchen

Tested till perfect

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Orange-Scented Semolina SquaresOrange blossom water is available at Middle Eastern and some specialty food stores. Though the flavour will be a bit different, Cointreau, triple sec or Grand Marnier can replace it. 1 user reviews.
Orange-Scented Semolina Squares

This recipe makes 54 squares servings

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Nutritional Info
Per square: about -
cal 7070 cal
pro 1 g1g pro
total fat 3 g3g total fat
sat. fat 1 g1g sat. fat
carb 11 g11g carb
fibre 00 fibre
chol 12 mg12mg chol
sodium 23 mg23mg sodium
potassium 26 mg26mg potassium
% RDI: -
calcium 11 calcium
iron 11 iron
vit A 22 vit A
folate 11 folate
  • Preparation time: 15 minutes
  • Total time : 35 minutes

Orange blossom water is available at Middle Eastern and some specialty food stores. Though the flavour will be a bit different, Cointreau, triple sec or Grand Marnier can replace it. 

Ingredients

  • 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar 1/2 cup granulated sugar
  • 2 eggs 2 eggs
  • 1 tbsp grated orange rind 1 tbsp grated orange rind
  • 1-1/2 cups semolina flour 1-1/2 cups semolina flour
  • 1 tsp baking powder 1 tsp baking powder
  • 1/2 tsp baking soda 1/2 tsp baking soda
  • 1 cup Balkan-style plain yogurt 1 cup Balkan-style plain yogurt
  • 54 blanched almonds 54 blanched almonds
  • Syrup:
  • 1-1/2 cups granulated sugar 1-1/2 cups granulated sugar
  • 1 cup water 1 cup water
  • 2 tbsp lemon juice 2 tbsp lemon juice
  • 2 tsp orange blossom water 2 tsp orange blossom water or orange liqueur

Preparation

In bowl, beat butter with sugar until light and fluffy; beat in eggs and orange rind.

In separate bowl, whisk together semolina flour, baking powder and baking soda; stir into butter mixture. Stir in yogurt. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan. Press almonds, equally spaced, over top.

Bake in 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 35 minutes.

Syrup: Meanwhile, in saucepan, bring sugar, water, lemon juice and orange blossom water to boil; cook for 5 minutes. Let cool until warm.

Cut between almonds into squares; pour syrup evenly over top. Let cool completely in pan.

Source : Canadian Living Holiday Cookbook: Fall 2010

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