• Place your 3-bar Tray on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

BLOOD ORANGE SEMOLINA PREPARATION

• In a mixing bowl, mix in the eggs with the sugar together. Add the blood orange zest and juice, spring water, vegetable oil, semolina and baking powder. Mix until combined.
  3 eggs, 4.24 oz granulated sugar, 3 blood orange zest, 6.35 oz Blood Orange juice, 5.29 oz spring water, 5.29 oz vegetable oil, 10.58 oz semolina, 1 Tbsp baking powder
  
• Pour the batter into your 3-bar Tray.
  

BAKE!

• Bake for 35 minutes at 350F/180C. (Every oven heats differently, monitor your Cake from 30 minutes). It is ready when the semolina on top and center is cooked.
  
• Once your Blood Orange "Basboussa" Semolina Cake is out of the oven, let it cool down completely in the mold.

BLOOD ORANGE SYRUP PREPARATION

• Once your cake has cooled down, prepare the blood orange syrup.
• In a medium sauce pan, pour the spring water, sugar, blood orange zest and juice. Add the slices as well. Bring it to a simmer on medium low heat and let it cook for 15 minutes.
  7.94 oz spring water, 5.29 oz granulated sugar, 1 Blood Orange zest, 1/2 Blood Orange juice, 1/2 Blood Orange sliced
  
• Pour the to syrup on top of your cake and let it soak for 30 minutes.
  
• Demold onto your service platter and decorate with the orange slices on top. Serve at room temperature (or like me cold out of the refrigerator). Enjoy & Bon Appétit!