Sweet Cherry Rhubarb Semolina Cake With Candied Clementines

Ingredients

• 5 to 6 medium clementines
• 100 g (1/2 cup) white granulated sugar
• 450 g (1 lb or 16 oz) rhubarb
• 450 g (1 lb or 16 oz) pitted sweet cherries
• 55 g (1/4 cup) dark brown sugar
• 1/4 cup gin
• 200 g (1 cup) semolina flour
• 280 g (2 cups) all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 225 g (1 packed cup + 1 tablespoon) dark brown sugar
• 1/2 teaspoon sea or kosher salt
• zest of two clementines
• 300 g (1 cup + 6 tablespoons or 2 3/4 sticks) cold unsalted butter
• 2 large eggs
• 6 tablespoon whole milk
• 2 tablespoons clementine juice (roughly the juice of two clementines)
• 1 tablespoon vanilla extract
• reserve fruit juice from fruit topping
• 2 tablespoon gin (plus an extra tablespoon or two if you like your cake boozy)
• 1 tablespoon cornstarch