Cretan Semolina Pudding with Almonds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 6 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 250 g semolina, freshly round whole wheat durum wheat
- 3 orange (s)
- 75 ml olive oil, cold-pressed
- 200 g almond (s), sweet
- 100 g honey
- 1 pinch (s) salt
- 1 stick cinnamon
- some ground cinnamon
- 0.5 liter ½ water
Print Recipe
Pin Recipe Instructions
- Chop the almonds (e.g. in a blender) and gently roast them in a pan.
- Rub the orange peel thinly and squeeze out the juice of the oranges.
- In a saucepan, bring the water to the boil, add the cinnamon stick, the orange juice and the zest of the orange peel and let it steep at a low temperature.
- Meanwhile, heat the olive oil in a second, sufficiently large saucepan and stir in the semolina. Strain the orange water through a sieve and add. Let the whole simmer gently until the mixture thickens and comes off the edge of the pan. Add the almonds and honey and remove the pan from the heat source.
- Pour the mixture into a box or Gugelhupf pan and chill.
- When the mixture is firm, turn it out onto a platter and sprinkle with the ground cinnamon.
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