Orange Glazed Semolina Cakes with Candied Orange

Semolina Cake

1 1/2 cups semolina flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1 orange, zested

1/2 teaspoon salt

1/2 cup plain Greek yogurt, room temperature

1/2 cup whole milk, room temperature

1 egg, room temperature

3/4 cup unsalted butter, melted

Thyme and Candied Oranges

1/2 cup granulated sugar

3 sprigs fresh thyme

1/2 orange, cut into thin slices

1/4 cup water

Orange Glaze

1/2 cup powdered sugar

1 tablespoon orange juice, plus more as needed

1 tablespoon orange liqueur

1 teaspoon vanilla extract

1 tablespoon fresh thyme leaves, chopped

For the cakes:

Preheat the oven to 350°F.  Whisk together the flour, sugar, baking powder, orange zest and salt in a large mixing bowl.  In a separate small mixing bowl, whisk together the yogurt, milk, egg and melted butter.  Add the yogurt mixture to the flour mixture and stir until just combined.

Divide the batter evenly among an 8-cup mini loaf pan. Place in the preheated oven and cook 18-22 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let the cakes cool in the pan for 5 minutes.  Remove from the pan and place on a rack to cool.

For the candied oranges:

Meanwhile, combine the granulated sugar, fresh thyme sprigs, orange slices and water in a small saucepan. Heat over medium-high to bring to a boil and then immediately reduce to a low simmer.  Simmer for 20 minutes.  Remove from the heat and let cool slightly. Remove the thyme sprigs and discard. Remove the orange slices and place on a rack to drain excess syrup. Reserve remaining syrup.

For the glaze:

To make the orange glaze, place the powdered sugar, orange juice, orange liqueur and vanilla extract in a small mixing bowl.  Whisk together until smooth and set aside.

Using a toothpick, poke a few holes in the top of the warm cakes. Drizzle a tablespoon of the thyme and candied orange syrup onto the cakes, letting it soak into the cake.  Let the cakes cool completely before drizzling with the orange glaze. Garnish the cakes with the candied orange slices and a sprinkle of fresh thyme leaves.