Greek Semolina Honey Cake with Orange + PistacHio
We milled some coarse Appalachian White wheat by accident . And then we did it again intentionally. The second time, we oriented the screens on our sifter so that we could capture the coarsely ground semolina and sift off the larger bran— basically creating a semolina from our Appalachian White (semolina is typically milled from Durum wheat, which is a hard wheat of golden hue). The first accidental run, I tried this recipe, using our Appalachian White in both forms— the flour and the semolina-- (the original recipe called for a blend of AP and Semolina). The buttery flavor profile as well as the hardness of the coarsely ground grain in semolina form was perfect in this application. Of course, one can make this recipe using ubiquitous store-bought all-purpose flour and standard semolina, but we believe this cake is elevated with the use of our stone-ground Appalachian White wheat.