Here's a riff on the North African semolina cake called basboosa.
This bundt cake is easy but unusual—a thick batter is spread (rather than poured) in the bundt pan, and then gets drenched in syrup spiked with orange blossom water and left to sit in the refrigerator overnight. Serves 12
1 2/3 (330g) cups sugar
Finely grated zest of 2 oranges
2 1/2 cups (600ml) fresh orange juice
2 tablespoons orange blossom water (optional, but trust me, you want to use it)
2 cups (340g) fine semolina
1 1/2 cups (210g) firmly packed almond flour (if you find the “superfine” version, it’ll make for a finer-crumbed cake)
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup (240ml) mild-flavored olive oil
1 cup (240ml) plain full-fat Greek yogurt or sour cream
1 teaspoon vanilla extract
2 large eggs
In a medium saucepan, combine 1 cup sugar with the orange zest, juice, and orange blossom water, and bring to a boil. Reduce the heat to medium-low and cook until slightly reduced, about 15 minutes. Remove the syrup from the heat, pour through a fine sieve to remove the zest, and cool completely.
Heat your oven to 375°F/190°C. Spray a 10-inch, 12-cup (2.8L) Bundt pan with nonstick baking spray, if you have some; if not, skip this part and pray to your deity of choice that the cake comes out of the pan. In a medium bowl, whisk the semolina, almond flour, baking powder, and salt until evenly combined. In a large bowl, whisk the remaining 2/3 cup sugar with the olive oil, sour cream, vanilla, and 2 eggs until smooth. Add the dry ingredients and stir to combine.
Scrape the batter into the prepared pan, smoothing the top, and bake until the cake is golden brown on the edges and a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a rack, drizzle half the cooled syrup over the cake, and let stand until the syrup is absorbed, 30 minutes. Pour the remaining syrup over the cake and let the cake cool completely (don’t be scared; the cake will definitely drink all the syrup up by the time it cools). Transfer the cake to the refrigerator and chill for at least 8 hours.
Place a large portable tray or plate over the bundt pan and flip it and the plate together to invert and unmold the cake from the pan (because it’s soaked in syrup, it should slip out easily). Slice the cake along the groove lines, and wrap the plate with plastic for traveling.