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Greek Orange Semolina Cake Recipe

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4.4 from 15 reviews

This traditional Greek Orange Semolina Cake is a moist and flavorful dessert soaked in a fragrant orange syrup with hints of cinnamon. Made with Greek yogurt, fresh orange juice, semolina, and self-raising flour, it delivers a tender crumb with a delicate citrus aroma. The cake is baked to perfection and then drenched in a luscious syrup to enhance its orange essence, making it the perfect treat for any occasion.

  • Total Time: 50 minutes plus 4-6 hours refrigeration
  • Yield: 15 servings

Ingredients

Syrup Ingredients

  • 500 grams (2½ cups) sugar
  • 250 ml (1 cup) water
  • 250 ml (1 cup) fresh orange juice
  • 1 cinnamon stick
  • 2 orange cups/orange halves from squeezed oranges

Cake Ingredients

  • 250 grams (1¼ cups) sugar
  • 5 medium-sized eggs
  • 300 grams (1¼ cups) Greek yogurt
  • Zest of 1 orange
  • 160 ml (⅔ cup) corn or sunflower oil
  • 160 ml (⅔ cup) fresh orange juice
  • 1 teaspoon vanilla extract
  • 180 grams (1½ cups) self-raising flour
  • 200 grams (1 cup + 2 tablespoons) fine semolina (not flour)

Instructions

  1. Make The Syrup: Scoop out any remaining pulp and as much of the white pith as possible from the two orange halves (cups) using a spoon. Combine sugar, water, fresh orange juice, cinnamon stick, and the hollowed orange cups in a small pot or large saucepan. Bring the mixture to a boil over high heat.
  2. Simmer Syrup: Once boiling, cook the syrup for 5 to 6 minutes until it slightly thickens. Remove from heat and set aside to cool and infuse.
  3. Preheat Oven and Prepare Flour Mix: Set the oven to 175°C (350°F). In a bowl, combine the fine semolina and self-raising flour. Set aside.
  4. Mix Yogurt and Flavorings: In a separate bowl, mix Greek yogurt with orange zest, fresh orange juice, and vanilla extract. Set this mixture aside.
  5. Beat Eggs and Sugar: Using an electric mixer with the whisk attachment on high speed, beat the eggs and sugar until the mixture is frothy, thickened, and pale whitish in color.
  6. Incorporate Oil: Slowly pour the corn or sunflower oil in a thin stream into the egg mixture while continuing to beat to fully incorporate.
  7. Add Yogurt Mixture: Gently fold or mix the yogurt mixture into the egg and oil blend until combined.
  8. Combine Dry Ingredients: Gradually add the semolina and flour mixture into the wet ingredients, mixing until fully combined, but avoid overmixing to maintain cake tenderness.
  9. Prepare Baking Pan: Lightly grease or spray a 23 x 33 cm (13 x 9-inch) baking pan with oil.
  10. Pour Batter and Bake: Transfer the cake batter into the prepared pan. Bake for approximately 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  11. Add Syrup to Cake: Remove the cake from the oven and immediately ladle the prepared syrup evenly over the hot cake. Leave the cake inside the oven with the door open to allow it to absorb all the syrup.
  12. Decorate with Orange Slices: Thinly slice the hollowed orange cups and arrange the slices on top of the cake for decoration.
  13. Cool and Refrigerate: Cut the cake into 15 pieces. Let it cool to room temperature, then refrigerate for 4 to 6 hours before serving to allow full flavor development and syrup absorption.

Notes

  • Be careful not to overmix the batter once the semolina and flour are added to maintain a soft crumb.
  • Using fresh orange juice and zest enhances the citrus flavor; for best results, use organic oranges.
  • The syrup must be poured while the cake is still hot for optimal absorption.
  • Refrigeration improves the texture and flavor as the syrup evenly soaks into the cake.
  • This cake is best served chilled or at room temperature.
  • Greek yogurt adds moisture and a slight tang, but you can substitute with a full-fat plain yogurt if needed.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://iamstarved.com/greek-orange-semolina-cake-recipe/