Description
This Orange Semolina Cake is a moist, flavorful dessert combining the unique texture of semolina with the bright, refreshing taste of fresh oranges. Enhanced with yoghurt and butter for richness, it’s lightly sweetened and infused with orange zest and juice, making it perfect for a citrus-inspired treat. Garnished with chopped nuts or a drizzle of citrus syrup, this cake is an irresistible blend of soft crumb and zesty aroma, ideal for afternoon tea or special occasions.
Ingredients
Scale
Dry Ingredients:
- 1 cup (150g) fine semolina
- 1 tsp baking powder
Wet Ingredients:
- 1/2 cup (120ml) fresh orange juice (from about 2 oranges)
- 1 tbsp orange zest (zest from 1–2 oranges)
- 1/2 cup (120ml) plain yoghurt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 tsp vanilla extract
Optional Add-ons:
- 1/4 cup (30g) chopped almonds or pistachios for garnish
- Powdered sugar or citrus syrup for serving
Citrus Syrup (Optional):
- 1/4 cup (60ml) orange juice
- 2 tbsp sugar
Instructions
- Prepare the Ingredients: Zest and juice your oranges carefully, avoiding the bitter white pith. Measure out all ingredients and keep them ready for smooth preparation.
- Mix the Semolina Base: In a large bowl, combine the semolina and yoghurt until a thick paste forms. Stir in the orange juice and zest, then let the mixture rest for 10–15 minutes so the semolina can absorb the liquid fully.
- Cream Butter and Sugar: In a separate bowl, using a hand mixer or whisk, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the vanilla extract and mix briefly to incorporate.
- Combine the Batter: Gradually fold the butter-sugar mixture into the semolina mixture. Add the baking powder and gently fold to combine everything evenly. The batter will be thick but spreadable; if it seems too dense, add 1–2 tablespoons of milk to loosen the consistency.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round or square cake pan. Pour the batter into the prepared pan, smoothing the top and tapping it on the counter to release any air bubbles. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Garnish with powdered sugar, chopped nuts, or drizzle with citrus syrup for extra flavor.
- Prepare Citrus Syrup (Optional): In a small saucepan, combine 1/4 cup (60ml) orange juice and 2 tablespoons of sugar. Heat over medium heat until the sugar dissolves and the syrup thickens slightly. Drizzle over the cooled cake to add moisture and a tangy citrus punch.
Notes
- Ensure no white pith is included with the orange zest or juice to avoid bitterness.
- Letting the semolina mixture rest is crucial for achieving the cake’s soft, tender texture.
- If the batter is too thick, adding a small amount of milk helps create the perfect consistency.
- Using freshly squeezed orange juice and zest delivers the best citrus flavor compared to bottled juice.
- Optional nuts like almonds or pistachios add a delightful crunch and complement the cake’s flavor.
- The citrus syrup can be prepared in advance and stored refrigerated for up to 3 days.
