Description

This delightful Semolina Cake with Yogurt and Orange Zest is a moist, fragrant dessert featuring the nutty texture of semolina, enriched with creamy yogurt and brightened by fresh orange zest. Soaked in a luscious orange-scented syrup, this cake delivers a perfect balance of sweet and tangy flavors, finished with elegant garnishes of blanched almonds or extra orange zest for a beautiful presentation. Perfect for serving with tea or as a refreshing finish to any meal.

Ingredients

Scale

Cake

320 grams semolina (fine or medium grind)
180 grams granulated sugar
240 grams plain yogurt
115 grams melted butter or ghee
5 grams baking powder (about 1 teaspoon)
Zest of 2 medium oranges (about 2 tablespoons)
1 teaspoon vanilla extract
Blanched almonds or extra orange zest (for decoration)

Syrup

480 ml water
350 grams granulated sugar
15 ml lemon juice (about 1 tablespoon)
15 ml orange blossom water or orange juice (about 1 tablespoon)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Grease a 23 cm (9 inch) round cake pan thoroughly to ensure the cake doesn’t stick after baking.
Mix Dry Ingredients: In a large mixing bowl, combine the semolina, granulated sugar, baking powder, and orange zest. Stir these dry ingredients together evenly for a well-distributed flavor.
Add Wet Ingredients and Form Batter: Add the plain yogurt, melted butter or ghee, and vanilla extract to the dry mixture. Mix thoroughly until a thick, cohesive batter forms, ensuring all ingredients are well incorporated.
Pour and Smooth Batter: Pour the batter evenly into the prepared cake pan. Use a spatula to smooth the surface for even baking and an attractive finish.
Score and Garnish: Score the top of the batter into diamond or square shapes with a knife, or plan to cut into wedges after baking. Garnish each section with a blanched almond or sprinkle additional orange zest on top for extra flair.
Bake the Cake: Place the pan in the preheated oven and bake for 30-40 minutes. The cake is done when it turns golden and a toothpick inserted into the center comes out clean.
Prepare the Syrup: While the cake bakes, combine water, granulated sugar, and lemon juice in a saucepan over medium heat. Stir until the sugar has dissolved completely, then bring the mixture to a gentle boil.
Simmer Syrup and Add Flavor: Let the syrup simmer for 10 minutes, then remove from heat. Stir in the orange blossom water or orange juice to infuse a delicate citrus aroma.
Saturate Cake with Syrup: Immediately after removing the cake from the oven, pour the warm syrup evenly over the hot cake to allow it to soak in and keep the cake moist and flavorful.
Cool and Serve: Allow the cake to absorb the syrup fully and cool completely before serving. This resting time enhances the flavors and texture for a perfect finish.

Notes

Use fine or medium grind semolina depending on your texture preference; fine will yield a softer cake, medium will add more bite.
Ghee can be used as a butter substitute for a richer, nuttier flavor.
Orange blossom water adds a floral note but can be substituted with orange juice for a more citrus-forward taste.
Score the batter before baking to make cutting easier and neater once baked.
The syrup is key to the cake’s moistness—ensure it is poured while both are warm for best absorption.
This cake pairs wonderfully with a cup of tea or coffee and can be served warm or at room temperature.