Ingredients
- 1/2 cup Frangelico liqueur (hazelnut liquor)
- 1 tsp baking soda
- 1 cup fine semolina flour
- 1 cup coarsely chopped walnuts
- 1/3 cup sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- grated zest of 2 oranges
- 2 fresh orange juice
- 1/2 cup new Greek cuisine extra-virgin olive oil
- spiced honey syrup (recipe follows)
- 1/4 cup plus 2 tablespoon orange spoon sweets (recipe follows)
Directions
Preheat the oven to 325°F. Spray the interior of six 1/2-cup soufflé dishes with non-stick vegetable spray. Place the dishes on a parchment paper-lined baking sheet. Set aside.
Place the Frangelico in a small mixing bowl. Stir in the baking soda and set aside.
Combine the semolina, walnuts, sugar, baking powder, cinnamon, and cloves in a mixing bowl. Make a well in the center and set aside.
Stir the orange zest and juice into the Frangelico mixture. When well blended, pour the liquid into the well in the dry ingredients and stir to combine. Fold in 2 tablespoons of New Greek Cuisine Extra Virgin Olive Oil and, and when blended, fold in the remaining 2 tablespoons. Ladle about 3/4 cup of the batter into each of the prepared soufflé dishes. Place in the preheated oven and bake for 20 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and set aside to cool slightly.
When slightly cool, using half of the Spiced Honey Syrup immediately drizzle an equal portion of syrup over each cake.
When ready to serve, drizzle with the remaining syrup and top with Orange Spoon Sweets and your favorite Greek yogurt.
Recipe courtesy of Jim Botsacos, chef and partner of Molyvos restaurant and author of The New Greek Cuisine/Clarkson Potter, 2006.
