A moist Orange Semolina Upside-down Cake that will have your friends swooning with each orangey bite.
Oil a 9 inch springform pan and heat your oven to 350 degrees fahrenheit. Slice your oranges into thin half rounds or full circles.
Place brown, white sugar, orange liquor, and pomegranate molasses into a medium sauce pan over medium heat. Bring to a simmer. After simmering for 4-5 minutes add the butter and stir until incorporated. Remove from heat and stir in the orange blossom water.
Pour the caramel mixture evenly onto the bottom on the prepared pan. Arrange thinly sliced oranges in a pleasing concentric pattern at the bottom of the pan. (You'll not there are two differently patterned cakes photographed for this post.
Whisk semolina, sugar, baking powder, orange zest, cardamom, and salt in a medium bowl.
Whisk yogurt, orange juice concentrate, vanilla and aquafaba together into a large bowl. I just whisk in the orange concentrate frozen cause it melts and incorporates quite easily.
Pour the wet ingredients into the dry ingredients. Stir until fully incorporated. Now stir in the melted butter.
Pour the batter over the sliced oranges into the prepared pan.
Bake 55–65 minutes until set. Cool in pan 10 minutes. Place a plate over top of pan, unlatch the springform hook, say a prayer cake and flip.
This cake keeps marvelously well tightly wrapped and placed in the fridge. I've kept it up t three days in the fridge and when I unwrapped it it was as moist as the day I made it.