Orange Zest Semolina Cake
Orange Zest Semolina Cake
Ingredients
For the Cake
- 1/2 cup all-purpose flour
- 1/2 cup fine semolina
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 1 tablespoon orange zest, from 1 large orange
- 1 teaspoon vanilla extract
For the Orange Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup orange juice, freshly squeezed
- 1 teaspoon orange zest
For Garnish (Optional)
- 1 tablespoon powdered sugar
- 1 tablespoon candied orange peel, chopped
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, fine semolina, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min
- 3
In a large bowl, whisk together the granulated sugar and eggs until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Stir in the plain yogurt, vegetable oil, orange zest, and vanilla extract into the egg mixture until well combined.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 3 min
- 6
Pour the batter into the prepared cake pan and spread evenly.
⏱️ 1 min
- 7
Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350
- 8
While the cake is baking, prepare the orange syrup. In a small saucepan, combine the granulated sugar, water, fresh orange juice, and orange zest. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar dissolves and the syrup thickens slightly.
⏱️ 10 min
- 9
Once the cake is out of the oven, immediately pour the warm orange syrup evenly over the hot cake. The cake will absorb the syrup.
⏱️ 2 min
- 10
Let the cake cool completely in the pan on a wire rack. This allows the cake to fully absorb the syrup and become moist.
⏱️ 60 min
- 11
Once cooled, invert the cake onto a serving plate. Optionally, dust with powdered sugar and garnish with chopped candied orange peel before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Zest Semolina Cake
For the Cake
- 1/2 cup all-purpose flour
- 1/2 cup fine semolina
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 1 tablespoon orange zest, from 1 large orange
- 1 teaspoon vanilla extract
For the Orange Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup orange juice, freshly squeezed
- 1 teaspoon orange zest
For Garnish (Optional)
- 1 tablespoon powdered sugar
- 1 tablespoon candied orange peel, chopped
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, fine semolina, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min - 3
In a large bowl, whisk together the granulated sugar and eggs until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Stir in the plain yogurt, vegetable oil, orange zest, and vanilla extract into the egg mixture until well combined.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 3 min - 6
Pour the batter into the prepared cake pan and spread evenly.
⏱️ 1 min - 7
Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350 - 8
While the cake is baking, prepare the orange syrup. In a small saucepan, combine the granulated sugar, water, fresh orange juice, and orange zest. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar dissolves and the syrup thickens slightly.
⏱️ 10 min - 9
Once the cake is out of the oven, immediately pour the warm orange syrup evenly over the hot cake. The cake will absorb the syrup.
⏱️ 2 min - 10
Let the cake cool completely in the pan on a wire rack. This allows the cake to fully absorb the syrup and become moist.
⏱️ 60 min - 11
Once cooled, invert the cake onto a serving plate. Optionally, dust with powdered sugar and garnish with chopped candied orange peel before serving.
⏱️ 1 min