Description
This moist and fragrant Semolina Cake with Yogurt and Orange Blossom is a delightful dessert infused with the delicate flavors of orange zest and floral orange blossom water. Made with simple pantry ingredients like semolina, yogurt, eggs, and sugar, it offers a tender crumb with a subtle citrus aroma. Topped with optional sliced almonds or pistachios for crunch, it makes a perfect teatime treat or a light dessert to accompany honey or whipped cream.
Ingredients
Scale
Wet Ingredients
- 3 large eggs
- 150g plain yogurt
- 100ml vegetable oil
- 1 tsp orange blossom water
- 1 tsp vanilla extract
- Zest of 1 orange
Dry Ingredients
- 200g fine semolina
- 150g sugar
- 2 tsp baking powder
- A pinch of salt
Toppings (Optional)
- Sliced almonds or pistachios
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan thoroughly to prevent sticking.
- Whisk Eggs and Sugar: In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes pale and fluffy, which incorporates air and provides a light texture.
- Add Wet Ingredients: Mix in the yogurt, vegetable oil, orange blossom water, vanilla extract, and orange zest to the egg mixture, stirring until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the fine semolina, baking powder, and salt to ensure even distribution of leavening agents and no lumps.
- Fold Dry into Wet: Gradually fold the dry ingredients into the wet mixture gently, mixing just until incorporated to maintain the batter’s lightness.
- Fill Cake Pan: Pour the batter into the prepared cake pan and smooth the top evenly using a spatula.
- Add Toppings: Sprinkle sliced almonds or pistachios on top of the batter if desired, adding texture and a nutty aroma.
- Bake the Cake: Bake in the preheated oven for 35 to 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely to room temperature.
- Serve: Serve the cake plain or enhance it by drizzling honey or topping with whipped cream for extra indulgence.
Notes
- This cake is best served at room temperature for optimal texture and flavor.
- If you don’t have orange blossom water, a small amount of orange extract can be used as a substitute.
- You can store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.
- To make the cake gluten-free, substitute the semolina with gluten-free fine cornmeal or almond flour, adjusting baking time slightly.
- For extra moistness, serve with a dollop of yogurt or a drizzle of citrus syrup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
