For 6 people
For 6 people
Clean and dry eight blood oranges, then cut a nice round from the widest part of six of them, removing the skin all around with a knife or cookie cutter.
Arrange the fruit in the molds of a silicone muffin tray.
Grate the zest of the last two oranges and squeeze all the oranges to obtain about 25 cl of juice.
Strain the juice and preheat the oven to 180°C.
In a bowl, beat the soft butter with 125 g of sugar, then add the eggs one by one, as well as the semolina, flour, zest, yeast and 10 cl of juice.
Pour the mixture into the muffin cups and bake for 25 minutes.
Gently heat the remaining juice with the remaining sugar (150 g), bring to a simmer and simmer for 3 minutes.
Unmold the still warm cakes and slowly drizzle them with the syrup.
Allow to cool before serving chilled.
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