Orange Cake with Semolina and Almonds

Simmer the Oranges: In a small saucepan, combine the chopped oranges with 1 tablespoon of water. Cover and cook over medium-low heat until the oranges are softened and any excess liquid has evaporated. (Approximately 30 minutes). Allow to cool. (Approximately 20 minutes).

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line the bottom and sides of an 8-inch springform pan with parchment paper to prevent sticking.

Process the Oranges: Transfer the cooled oranges to a food processor and pulse until they are finely chopped, creating a vibrant orange paste.

Whip the Egg Whites: In a clean glass, metal, or ceramic bowl, beat the egg whites until stiff peaks form. Gradually add ½ cup of the granulated sugar, continuing to beat for another minute until the meringue is glossy.

Combine the Wet Ingredients: In a separate bowl, beat the egg yolks with the remaining ½ cup of sugar until the mixture is pale and thick. (2-3 minutes). Whisk in the finely chopped oranges. Fold in the ground almonds, semolina, vanilla extract, and Fiori di Sicilia (if using).

Combine Wet and Dry: Stir 3 spoonfuls of the whipped egg whites into the yolk mixture to lighten the batter. Gently fold in the remaining egg whites using a spatula or large metal spoon, being careful not to deflate the whites. Pour the batter into the prepared springform pan and level the top.

Bake to Perfection: Bake in the preheated oven until the cake is golden brown and a skewer inserted into the center comes out clean. (Approximately 50 minutes). Check the cake after 20 and 30 minutes; if it's browning too quickly, lightly cover the top with aluminum foil.

Cool and Finish: Remove the cake from the oven and let it cool completely in the pan. Remove the springform ring, peel away the parchment paper, and transfer the cake to a serving plate. Drizzle with the orange liqueur and dust generously with confectioners' sugar before serving.