semolina cake
Semolina cake delights with orange flavor and almond crunch. Try this Mediterranean favorite for a light, easy, and comforting treat.
Ingredients
Method
Batter preparation
- Preheat the oven to 180°C (350°F). Lightly grease a round cake pan.
- In a large bowl, whisk together semolina flour, almond flour, baking powder, baking soda, and coconut sugar.
- In another bowl, beat the eggs, yogurt, olive oil, vanilla extract, and orange zest until smooth.
- Gradually combine the wet ingredients into the dry mixture. Stir gently until there are no lumps.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle with slivered almonds.
- Bake for about 35–40 minutes, until golden and a toothpick inserted in the center comes out clean.
Syrup preparation
- While the cake bakes, combine orange juice, honey, and cinnamon in a small saucepan.
- Heat on medium until it starts to simmer, then reduce the heat and cook for 5–6 minutes, stirring occasionally. Remove from heat and let cool slightly.
Assembly and serving
- Once the cake is out of the oven, poke holes all over the top with a skewer.
- Pour the warm syrup evenly over the cake, allowing it to soak in.
- Let the cake cool completely before slicing. Serve each piece with a touch of extra orange zest or fresh orange slices if desired.
Notes
The semolina cake is a beloved dessert in many Mediterranean homes, renowned for its satisfying texture and delicate orange aroma. Its versatility allows you to enjoy it both as a teatime treat or a show-stopping dessert at gatherings. Because it’s made with semolina, this cake offers a gentle crumb and soaks up syrups beautifully, resulting in every slice being moist and fragrant.
Expert Tips for the Perfect Semolina Cake
- Substitute with confidence: If you don’t have almond flour, ground walnuts or hazelnuts work well, adding their own unique twist. Coconut sugar imparts a caramel note, but you can also swap in demerara or regular sugar for a more classic sweetness.
- Yogurt matters: Full-fat Greek yogurt yields a richer and more tender crumb. You can use plain or low-fat yogurt for a lighter version, but avoid using flavored varieties.
- Don’t rush the syrup: Pour the syrup slowly over the cake while it’s still warm for optimal absorption. Letting the cake sit for at least two hours, or overnight, greatly improves its texture and flavor.
Up Your Baking Game
- Sift dry ingredients before mixing. This not only ensures an even batter but also avoids the dense pockets that can occur if baking powder or soda isn’t well distributed.
- Use room temperature ingredients to help the batter come together smoothly, resulting in a more even bake and tender crumb.
- Test with a skewer: A clean skewer means it’s done; if it’s sticky, bake for a few more minutes. Cover with foil if the top browns too quickly before the center is cooked.
Serving Suggestions & Creative Variations
- Pair slices with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of Greek yogurt for a decadent finish.
- For extra flavor, top the cake with fresh berries or chopped pistachios before serving.
- If you love floral notes, swirl a spoonful of orange blossom or rose water into the syrup.
- Leftovers make an excellent breakfast—just warm slightly and serve with coffee or herbal tea.
