Orange and Semolina cake

  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h

A semolina cake might sound strange, but believe me, this cake is unbelievably moist and really really delicious. The absolutely gorgeous orange syrup is what truly makes the cake truly special.

Last year, we had a dinner invitation at our family friend’s house at Watford. Since our friend is a fantastic cook, we always try to take something very special along with us.


So specially for her two lovely children, my husband baked this incredibly delicious cake. I had promised to put up the recipe immediately, but I have been really really late in doing so.

Ingredients for cake

Semolina- 250 gm

Golden caster sugar- 200 gm

Butter- 250 gm

Almonds ( ground)- 200 gm

Greek yoghurt- 120gm

Plain flour (maida)- 50 gm

Eggs- 4

Baking powder- 2 tsp

Oranges- 2 (zest and juice)

  • Ingredients for Orange Syrup

Oranges- 2 ( zest and juice)

Cinnamon sticks- 1 inch- 2

Sugar- 275 gm

Water- 500 ml

Method for the Syrup

1. Put all the ingredients for the syrup  in a pan and  bring to a simmer.

Keep stirring until all the sugar has dissolved. Do not disappear please, keep stirring. Reduce the heat and simmer for about 10 minutes, till the consistency is quite syrupy, but not  thick. You should be able to pour it onto the cake while serving.

2.  Heat the oven to 160C or fan oven to  140C.
3.  Grease a loose bottomed cake tin.
4. In a large bowl, beat the butter, sugar and orange zest until pale and fluffy.
7. In a separate bowl, beat the eggs one by one and then whisk them into the butter mixture,  one at a time.
8. Now sift the flour and baking powder and fold into the butter mixture. Add in the semolina and almond powder.


9. Add the orange juice and yogurt and mix gently. The mixture will look grainy and thick, like so.


10. Pour into the prepared tin.


That is my favourite silicon pan, and I love it because nothing sticks to it. So in the absence of a loose bottomed baking pan, this one comes to the rescue.

10.  Bake for about 1 hour or until firm to the touch. Test with a skewer, which should  come out clean when inserted into the centre.


11. Remove the cake from the oven and pierce all over with a skewer.


12. Pour half the hot syrup over the warm cake. Leave to cool.

13. While serving, pour in some more spoonfuls of that gorgeous orange syrup.


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