Description
This Semolina Cake with Yogurt and Orange Zest is a moist and aromatic dessert featuring a tender semolina base enriched with creamy yogurt and bright citrus flavors. Infused with orange zest and a sweet syrup flavored with lemon and orange blossom water, this cake is a perfect balance of texture and taste, decorated with blanched almonds for an elegant touch.
Ingredients
Scale
Cake Ingredients
- 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 orange zest (for decoration)
Syrup Ingredients
- 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)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Grease a 23 cm (9 inch) round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the semolina, sugar, baking powder, and orange zest. Stir well to evenly distribute all components.
- Add Wet Ingredients: Add the yogurt, melted butter or ghee, and vanilla extract to the dry ingredients. Mix thoroughly until a thick and consistent batter is formed.
- Pour Batter into Pan: Pour the batter evenly into the prepared cake pan, smoothing the top with a spatula for an even surface.
- Score and Decorate: Score the batter into diamond or square shapes to ease slicing after baking. Garnish each piece with a blanched almond or a sprinkle of extra orange zest to enhance appearance.
- Bake: Bake the cake in the preheated oven for 30 to 40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Prepare Syrup: While baking, combine water, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally until the sugar dissolves completely.
- Simmer Syrup: Bring the mixture to a gentle boil, then simmer for 10 minutes to thicken slightly. Remove from heat and stir in the orange blossom water or orange juice for added fragrance.
- Pour Syrup on Cake: Immediately after removing the cake from the oven, pour the warm syrup evenly over the hot cake to soak in.
- Cool and Serve: Allow the cake to absorb the syrup fully and cool completely before serving to enjoy the full flavor and perfect texture.
Notes
- For a richer flavor, use ghee instead of butter.
- Ensure the syrup is warm when poured over the cake to maximize absorption.
- Use fine or medium semolina for best texture; coarse semolina may result in a gritty cake.
- Orange blossom water can be substituted with extra orange juice if unavailable.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
