Semolina Cake With Oranges

• 2 bay leaves
• 1/3 cup sugar
• Pinch of kosher salt
• 2 teaspoons fresh lemon juice
• 3/4 cup (1 1/2 sticks) unsalted butter, melted, slightly cooled, plus more for pan
• 1 1/2 cups coarse-grind semolina flour
• 1 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons finely grated orange zest
• 1 teaspoon ground cardamom
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk Greek yogurt
• 3/4 cup whole milk
• 3 oranges
• Lemon juice (optional)

1. Bring bay leaves, sugar, salt, and 1/2 cup water to a simmer in a small saucepan, stirring occasionally to dissolve sugar, about 5 minutes. Remove from heat and stir in lemon juice. Pluck out bay leaves; let cool.
2. Preheat oven to 350u0b0F. Butter a 9"-diameter cake pan. Whisk semolina, sugar, baking powder, orange zest, cardamom, and salt in a medium bowl. Whisk yogurt and milk in a large bowl. Mix in dry ingredients, then 3/4 cup butter. Scrape batter into prepared pan. Bake cake until golden brown and firm, 55-65 minutes. Transfer to a wire rack and let cake cool in pan 10 minutes. Turn a plate over top of pan and invert cake. Using a cake tester or toothpick, poke holes all over cake; gradually pour all but 1/4 cup bay leaf syrup over, letting it soak in. Let sit 30 minutes.
3. Meanwhile, remove peel and white pith from oranges. Slice into 1/4"-thick rounds; remove seeds. Combine in a medium bowl with remaining bay leaf syrup; let sit, tossing occasionally, at least 20 minutes. Taste and add lemon juice as needed.
4. Serve cake with oranges in syrup.
5. Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

bay leaves, sugar, kosher salt, lemon juice, unsalted butter, coarsegrind semolina flour, sugar, baking powder, orange zest, ground cardamom, kosher salt, milk, milk, oranges, lemon juice

Taken from www.epicurious.com/recipes/food/views/semolina-cake-with-oranges (may not work)