Greek Orange Semolina Cake Recipe

I absolutely adore sharing this Greek Orange Semolina Cake Recipe with friends because it brings a beautiful blend of fragrant citrus and comforting texture into my kitchen every time. This cake captures the essence of fresh oranges paired with the hearty, slightly grainy semolina, creating a moist and tender dessert that feels like a warm hug on a plate. Whenever I bake it, the sweet syrup infused with orange juice and cinnamon soaks through every bite, making it unforgettable. It’s a recipe I return to time and again, whether for a casual afternoon treat or a special occasion gathering.

Why You’ll Love This Greek Orange Semolina Cake Recipe

What captivates me most about this Greek Orange Semolina Cake Recipe is its enchanting balance of flavors. The bright, zesty freshness of the oranges shines through every slice, while the cinnamon adds just the right floral warmth that makes this cake so distinctively Greek-feeling. The semolina’s unique texture keeps the cake delightfully moist but with a satisfying bite that’s different from your usual flour-based cakes. It’s not just a dessert; it’s an experience that always surprises my guests with its depth and charm.

From a preparation standpoint, this cake is wonderfully straightforward. I love that it doesn’t require fancy ingredients but still delivers a show-stopping result. The syrup is easy to make and brings that luscious glaze that keeps the cake soft yet flavorful for days. Whether I’m baking for a weeknight dessert or prepping for a festive party, the recipe’s simplicity is a huge win, and I know it will impress without any stress. Plus, the natural orange decoration on top adds a lovely, homemade touch every time.

Ingredients You’ll Need

The beauty of this cake is in its simplicity: basic pantry staples come together effortlessly to create its remarkable flavor and texture. Each ingredient has a vital role, from the semolina that provides the subtle crunch to the fresh orange juice and zest that infuse vibrancy and moisture throughout.

• 500 grams sugar (syrup): Sweetens and balances the citrusy syrup perfectly.
• 250 ml water (syrup): Used to dissolve the sugar and blend with orange juice.
• 250 ml fresh orange juice (syrup and cake): Brings fresh, natural orange flavor to the whole cake.
• 1 cinnamon stick (syrup): Adds warmth and subtle spice to the syrup.
• 2 orange cups/hollows (syrup and decoration): Used in the syrup and for an elegant finishing garnish.
• 250 grams sugar (cake): Provides balanced sweetness in the batter.
• 5 medium-sized eggs: Bind and add richness to the cake’s structure.
• 300 grams Greek yogurt: Makes the cake tender and adds tangy depth.
• 1 orange zest: Intensifies the citrus aroma and flavor.
• 160 ml corn or sunflower oil: Keeps the cake moist with a neutral taste.
• 1 teaspoon vanilla extract: Enhances overall flavor complexity.
• 180 grams self-raising flour: Gives the cake a lovely rise and fluffiness.
• 200 grams fine semolina: Lends signature texture and body to the cake.

Directions

Step 1: Start by preparing the syrup. Scoop out the insides of the 2 orange cups with a spoon to remove any remaining pulp and as much of the white pith as possible; this helps keep the syrup clear and pleasant.

Step 2: Place the sugar, water, fresh orange juice, cinnamon stick, and the hollowed orange cups into a small cooking pot or large saucepan. Bring the mixture to a boil over high heat.

Step 3: Once boiling, let the syrup cook for 5 to 6 minutes until it slightly thickens. Timing starts from when it first bubbles vigorously. Remove from heat and set aside while you make the cake.

Step 4: Preheat your oven to 175°C (350°F), and grease a 23 x 33 cm (13 x 9 inch) baking pan with oil, either by spraying or brushing.

Step 5: In a bowl, combine the semolina and self-raising flour. In a separate bowl, mix the Greek yogurt, orange zest, fresh orange juice, and vanilla extract; set this aside.

Step 6: Using an electric mixer with the whisk attachment, beat the eggs and sugar on high speed until the mixture is frothy, thick, and pale—this usually takes about 5 minutes.

Step 7: Gradually pour in the oil in a thin stream while continuing to mix, which helps emulsify the batter smoothly.

Step 8: Add the yogurt mixture to the eggs and gently combine, then slowly incorporate the flour and semolina mixture. Mix just until fully combined and avoid overmixing to keep the texture light.

Step 9: Pour the batter into your prepared pan and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.

Step 10: Once baked, immediately ladle the warm syrup evenly over the cake. Leave the cake inside the oven with the door slightly ajar so it can absorb the syrup fully.

Step 11: Thinly slice the reserved orange cups and arrange the slices on top of the cake for a beautiful finishing touch.

Step 12: Cut the cake into 15 equal pieces. Allow it to cool to room temperature, then refrigerate for 4 to 6 hours before serving—it tastes best when chilled and fully soaked.

Servings and Timing

This recipe yields about 15 generous servings, perfect for sharing with family and friends. Prep time usually takes around 20 minutes, while baking requires 25 to 30 minutes. Don’t forget the cooling and refrigeration time of 4 to 6 hours, which is essential for the syrup to soak through the cake and enhance its moistness. Altogether, expect about 5 to 6 hours from start to ready-to-serve, making it perfect to prepare a day ahead.

How to Serve This Greek Orange Semolina Cake Recipe

When I serve this cake, I like to bring out the natural, fresh flavors by pairing it with a dollop of lightly sweetened Greek yogurt or a scoop of vanilla ice cream. The creaminess enhances the citrusy cake beautifully. For a garnish, the orange slices on top are not only pretty but add a fresh burst when you bite into the cake. Sometimes I scatter a few toasted slivered almonds or a light dusting of cinnamon to add texture and warmth.

This cake is versatile in how it can be enjoyed. I love serving it at room temperature after it’s chilled overnight because that way the syrup is perfectly set but the cake isn’t too cold to dull its nuances. It’s a wonderful centerpiece for holiday dinners or a sweet finish to weekend family meals. When it comes to drinks, a chilled fruity white wine like a Pinot Grigio or a glass of sparkling water with a slice of orange complements the citrus notes wonderfully. For non-alcoholic options, herbal teas or freshly squeezed orange juice are delightful roommates to the flavor.

For plating, I cut the cake into neat squares and arrange them on a colorful platter to brighten up the table. The generous size ensures each piece feels like a satisfying treat without being overwhelming. This cake’s beautiful amber color from the syrup always makes the presentation inviting and festive, perfect for sharing at brunches, potlucks, or casual get-togethers.

Variations

I love experimenting with the Greek Orange Semolina Cake Recipe to suit different tastes and dietary preferences. For a gluten-free version, I swap out the self-raising flour for a gluten-free baking blend and keep the semolina if tolerated or substitute it with finely ground almond flour. The texture changes a bit, but the cake remains wonderfully moist and flavorful.

If you’re vegan or avoiding eggs, I’ve found that using flax eggs (a mix of ground flaxseed and water) works well, combined with a plant-based yogurt and a mild neutral oil. The cake comes out slightly denser but still delicious with the bright orange syrup.

To introduce new flavor twists, I sometimes add a handful of chopped pistachios or orange-blossom water to the syrup for a floral hint that elevates the cake’s aroma. Alternatively, baking in smaller individual molds or muffin tins creates adorable single servings with slightly crisp edges. You can also experiment by swapping the cinnamon stick in the syrup for a star anise or a few cloves for a different spice profile.

Storage and Reheating

Storing Leftovers

I recommend storing leftover Greek Orange Semolina Cake in an airtight container in the refrigerator to maintain its moistness and flavor. The syrup-soaked cake keeps beautifully for up to 4 days. I avoid leaving it out at room temperature for long because the yogurt and syrup make it prone to drying or spoiling.

Freezing

This cake freezes well if you want to save some for later. I wrap individual pieces tightly in plastic wrap before placing them in an airtight freezer-safe container or a ziplock bag. Frozen, they retain good texture and flavor for up to 2 months. When ready to eat, I thaw the slices overnight in the fridge for best results.

Reheating

To reheat, I gently warm the cake in the oven at 160°C (320°F) for about 10 minutes or until just warmed through. Avoid microwaving if possible, as that can make the texture gummy or uneven. If it feels a little dry, a quick brush of leftover syrup or a drizzle of fresh orange juice before warming works wonders to restore moisture and brightness.

FAQs

Can I use regular flour instead of self-raising flour in this Greek Orange Semolina Cake Recipe?

Yes, you can substitute self-raising flour with all-purpose flour, but you should add 1 ½ teaspoons of baking powder per 180 grams of flour to ensure the cake rises properly. This adjustment mimics the leavening effect in self-raising flour.

Is it necessary to refrigerate the cake before serving?

Refrigerating for 4 to 6 hours is highly recommended because it allows the syrup to fully soak into the cake, enhancing its moistness and flavor. Serving it chilled or at room temperature afterward gives the best taste and texture.

What type of semolina should I use for this recipe?

Fine semolina, not coarse, works best here since it blends seamlessly into the batter and gives that classic soft yet slightly grainy texture. Using coarse semolina might make the cake too gritty.

Can I make this cake without orange juice?

Fresh orange juice is a key ingredient in both the syrup and batter to capture the authentic citrus flavor. Substituting with lemon juice or a mix of orange zest and water could work in a pinch, but the cake won’t have the same signature taste.

How long will the cake last once made?

When stored properly in an airtight container in the refrigerator, the cake stays fresh for up to 4 days. Its syrup keeps it moist, but the yogurt and fresh juice make it best enjoyed within this timeframe for optimal flavor.

Conclusion

Trying this Greek Orange Semolina Cake Recipe has always felt like inviting a little sunshine into my kitchen, and I genuinely hope it does the same for you. It’s a delightful cake to bake, share, and savor, bursting with natural citrus flavor and that special semolina texture that makes it stand apart. Give it a go—you might just find your new favorite dessert to impress family and friends alike.

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