Description
This Moist Almond & Orange Semolina Cake is a perfect blend of nutty almonds, citrusy orange zest, and a sweet syrup that soaks into the cake, making each bite irresistibly soft and flavorful. Topped with Greek yogurt and almonds, it’s perfect for any occasion. Whether you’re a baking enthusiast or a beginner, this simple recipe will become a staple in your kitchen.
Ingredients
Scale
- 1 cup (160g) fine semolina flour
- ½ cup (60g) ground almonds (almond flour)
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- Zest of 2 oranges
- 3 large eggs
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) plain yogurt
- 1 teaspoon vanilla extract
For the Syrup:
- 1 cup (200g) granulated sugar
- 1 cup (240ml) water
- ½ cup (120ml) freshly squeezed orange juice
- Zest of 1 orange
- 1 cinnamon stick
- 1 teaspoon lemon juice
For Garnish:
- ¼ cup (30g) sliced or chopped almonds
- 1 tablespoon finely grated orange zest
Instructions
- Prepare the syrup first: In a saucepan, combine sugar, water, orange juice, orange zest, and cinnamon stick. Bring to a boil, then reduce heat and let it simmer for 5-7 minutes. Remove from heat, stir in the lemon juice, and set aside to cool.
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) square or round baking pan.
- In a large bowl, whisk together the semolina flour, ground almonds, sugar, baking powder, salt, and orange zest.
- In another bowl, beat the eggs, then add the oil, yogurt, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and immediately pour the cooled syrup over the hot cake. Let it sit for at least 1 hour to fully absorb.
- Garnish with sliced almonds and orange zest before serving.
Notes
- For a gluten-free version, substitute semolina flour with a gluten-free flour blend.
- If you prefer a less sweet cake, reduce the sugar in the syrup by half.
- Make sure the syrup cools before pouring it over the cake to avoid making it soggy.
- You can add a little zest of lemon or a dash of cinnamon to the syrup for an extra kick of flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Semolina cake, Orange semolina cake, Almond semolina cake, Moist semolina cake, Citrus syrup cake, Greek semolina cake, Easy semolina cake