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Semolina Cake with Yogurt and Orange Zest

Delicious Semolina Cake with Yogurt and Orange Zest Bliss

This Semolina Cake with Yogurt and Orange Zest is a delightful dessert that's moist, flavorful, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Cool Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 200 g Semolina Can substitute with gluten-free flour blend.
  • 150 g Granulated Sugar Ensure accurate measurement for balanced sweetness.
  • 250 g Plain Yogurt Optional to use Greek yogurt for added creaminess.
  • 100 g Melted Butter or Ghee Can use vegetable oil for a dairy-free option.
  • 1 tsp Baking Powder Ensure it's fresh for effectiveness.
  • Zest of 1 unit Orange Lemon or lime zest can be used as a twist.
  • 1 tsp Vanilla Extract Use pure vanilla for the best flavor.
  • Optional Blanched Almonds or Extra Orange Zest Other nut or fruit toppings can be experimented with.
For the Syrup
  • 200 ml Water
  • 100 g Granulated Sugar Adjust sugar levels based on preference.
  • 50 ml Lemon Juice
  • 50 ml Orange Juice

Equipment

  • Oven
  • mixing bowl
  • cake pan
  • Saucepan

Method
 

Instructions
  1. Preheat your oven to 175°C (350°F) and grease a 23 cm (9 inch) round cake pan.
  2. In a large mixing bowl, combine semolina, granulated sugar, baking powder, and orange zest. Whisk together.
  3. Add yogurt, melted butter or ghee, and vanilla extract to the dry mixture, stirring until smooth.
  4. Pour the batter into the greased cake pan, score the top with a knife, and optionally add blanched almonds or extra zest.
  5. Bake for 30-40 minutes until golden brown and a toothpick comes out clean.
  6. In a saucepan, combine water, granulated sugar, and lemon juice over medium heat until sugar dissolves. Simmer for 10 minutes.
  7. Remove syrup from heat, stir in orange juice.
  8. Pour warm syrup over the hot cake as soon as it comes out of the oven.
  9. Let the cake cool slightly in the pan before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftover cake in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

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