Orange Semolina Cake
This orange semolina cake combines the sweetness of oranges, almonds, and honey in a light and fragrant dessert. Perfect for a special occasion or a simple treat.
Nutrition Facts
Per Serving: Calories: 350 kcal, Fat: 12 g, Sodium: 40 mg, Carbohydrate: 52 g, Protein: 7 g
Descriptions
This Orange Semolina Cake is a delightful and easy-to-make dessert that combines the bright flavor of fresh oranges with the nuttiness of almonds and the smooth sweetness of honey.
It’s a light, fragrant cake soaked in a floral orange blossom syrup, making it moist and refreshing. The cake is made with fine semolina, almond flour, and orange zest, creating a satisfying texture and citrusy flavor in every bite.
Directions
1- Rinse and dry one orange. Grate the zest and then juice the orange to measure ½ cup (120 ml) of juice.
2- Separate the eggs, placing the whites in one bowl and the yolks in another.
3- In a large bowl, whisk the egg yolks with ¾ cup of sugar until pale. Add the orange juice, zest, almond flour, and semolina. Stir well and let the mixture rest for 20 minutes.
4- Preheat the oven to 400°F (200°C).
5- Beat the egg whites until stiff peaks form, then fold them gently into the semolina mixture.
6- Grease a cake pan with butter and pour in the batter. Bake for 20 minutes until golden.
7- While the cake bakes, juice the remaining two oranges to get ¾ cup (180 ml) of juice. Combine the juice with ¾ cup of sugar and honey in a small saucepan. Bring to a boil, then simmer for 1 minute. Remove from heat and stir in orange blossom water.
8- Let the cake cool for 20 minutes after baking. Remove from the pan and place it on a serving plate. Slowly pour the syrup over the cake in three stages, allowing it to absorb each portion before adding the next.
9- Chill the cake in the refrigerator for at least 6 hours before serving.
Note's
- For extra flavor, you can sprinkle some sliced almonds on top before serving.
- The cake can be stored in the refrigerator for up to three days and tastes even better after it has absorbed more syrup.
- Be sure to use fine semolina for a smoother texture. If you can’t find orange blossom water, you can substitute it with a small amount of vanilla extract.
Ingredients
- ½ cup (100g) fine semolina
- ½ cup (100g) almond flour
- 4 large eggs
- 3 large oranges
- ¾ cup (150g) sugar, divided
- ¼ cup (75g) honey
- 2 tablespoons orange blossom water
- 1 tablespoon butter for greasing
