Semolina Slices with Strawberry and Orange Salad

Melt butter (I) in a saucepan, let sugar (I) melt in it. Finely grate half of the orange peel, mix half of the amaretto and the almond syrup and heat slightly. Finely grind the semolina in the moulinette. Mix the butter-sugar mixture with the orange zest, the eggs and the almond syrup-amaretto mixture in a hand mixer until well blended. Add the flour, semolina and baking powder and mix well. Spread the bottom of the cake pan with the remaining butter and sprinkle with the flaked almonds. Pour in the dough and bake in the oven at 170 °C for about 30 minutes on the 2nd rack from the bottom. In the meantime, scrape out the vanilla pod, thinly peel the remaining orange peel, squeeze out the juice. Boil the remaining sugar with the white wine, orange juice, orange peel, vanilla pulp and pod in a saucepan, remove from the heat and cool. Season with the remaining amaretto. Pour the liquid into a work bowl.

Remove the cake from the oven and cool for about 5 min. Loosen the cake from the edge of the pan with a kitchen knife, carefully turn it out and cut it into 2 pieces of the same size for each person. Place the semolina slices in the juice mixture and soak all around with the liquid. For the fruit salad, rinse, clean and quarter the strawberries. Fillet the oranges, reserving the juice, and add to the orange fillets form with the strawberry quarters. Sprinkle the fruit with powdered sugar.

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