Semolina Cake With Orange Confites

Total Time: 5 hrs 45 mins Preparation Time: 45 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 4 1/4 cups milk
• 5 1/4 ounces sugar
• 1 vanilla bean
• 1/2 teaspoon salt
• 1 orange, zest of, grated
• 3 1/2 ounces butter, unsalted
• 1/2 lb farina (cream of wheat or semolina)
• 3 large eggs
• butter (to grease the mold)
• 2 oranges
• 2 cups sugar
• water

Recipe

• 1 for the cake:.
• 2 generously butter a mold or bundt pan (i use a 9" non-stick bundt pan).
• 3 pour the milk into a heavy saucepan over medium heat and add the sugar, the vanilla bean, the salt and the grated orange zest.
• 4 add the butter and stirring occasionally bring just to the boil.
• 5 remove from the heat, add the farina all at once and whisking, replace over low heat and whisk gently until it begins to thicken.
• 6 when thickened, remove the vanilla bean (you can wash it off and put in a sugar bowl) and add the three eggs.
• 7 continue whisking over low heat until the eggs are combined, the mixture is smooth and comes to the gentlest of simmers.
• 8 pour into the prepared mold and allow to cool slightly before covering with plastic wrap placing in fridge.
• 9 chill for at least four hours (or overnight).
• 10 unmold serving plate and garnish with candied orange segments and candy orange rind.
• 11 note: if cake seems reluctant to leave mold, loosen sides with a thin knife and/or dip bottom of mold into hot water.
• 12 for the candied orange:.
• 13 first, the rind:.
• 14 using a vegetable peeler, remove rind (try to get no white pith) in long strips.
• 15 place rind on cutting board and slice into the thinnest julienne you can.
• 16 place in a small heavy saucepan, cover with water, bring to a boil and drain off the water.
• 17 now, add a cup of sugar and about 2/3 of a cup of water to the rind and place over med low heat and allow to simmer (not boil) until the syrup is reduced by 3/4's (about 45 minutes).
• 18 leave the peel in the syrup until it is quite cool, then drain the rind (and reserve the orange syrup for another use).
• 19 spread the rind out on parchment paper, toss with sugar, and allow to dry.
• 20 store in an air-tight container in a cool dry place or freeze if you want to keep it longer than a few days.
• 21 now the orange sections:.
• 22 while the rind is simmering, place the two stripped oranges on a cutting board and cut off the top and bottom of each, removing all white pith.
• 23 stand each orange on end and using a sawing motion, slice down the sides of the orange, removing all the pith.
• 24 now, with your knife, slice in and out of the memberanes so that you will have nice, membrane free segments of orange.
• 25 place these in a small saucepan.
• 26 add any juice you can squeeze form the membrane or that has accumulated on your board.
• 27 add about 3/4 of a cup of sugar and enpoough water so tht the oranges are just covered with liquid.
• 28 now proceed as for the rind, cooking the segments at a gentle simmer until the syrup has reduced by 3/4's.
• 29 allow to cool, drain the segments, spread them on paper and toss with sugar.
• 30 store as for rind.