Graza

Preheat your oven to 350F. Grease an 8 inch round pan and line the bottom with parchment. Rub the zest of 1 orange with ⅓ cup sugar, until fragrant and orange colored. Sprinkle on the bottom of your pan, making a thin, even layer.

Cut your rhubarb to fit inside your pan - you can do this by laying the rhubarb in a grid over the top of your pan, scoring the rhubarb where you need to cut. Once sliced, lay them round-side down to fit snugly in your pan. Set aside while you make your batter.

In a medium bowl, whisk together your cake flour, semolina flour, baking powder, and salt. Then, in a small bowl, combine the orange juice, remaining zest, vanilla, and almond extract (if using).

In a large bowl or stand mixer, combine the remaining cup of sugar and eggs. Beat with a hand mixer, or a paddle in the stand mixer, until the mix is fluffy and very light in color, around 5 minutes. With the mixer running, slowly stream in your Frizzle until combined.

Add the flour mix in two additions, with the orange juice mix in between your additions, stirring to combine. Once everything is well combined, pour over your rhubarb arrangement.

Bake until golden brown and a toothpick inserted comes out clean, 55 min - 1hr. Let cool for around 10 minutes in the pan, then carefully invert onto a plate. Peel off the parchment and let cool fully.

While cooling, make your yogurt whip by whipping the cream, sugar, salt, and vanilla until thick. Then, add in your yogurt and Drizzle, and whip until soft peaks form. Slice cake and top with a dollop of whip, and another generous drizzle of Drizzle.