Blue Shutter Taverna · Desserts

Orange Semolina Cake with Honey Syrup & Greek Yogurt

Name: Orange Semolina Cake with Honey Syrup & Greek Yogurt
Total time: 80 min
Yield: 10 servings
Ingredients: 200 g Fine semolina; 60 g All-purpose flour; 2 tsp Baking powder; 0.25 tsp Salt; 150 g Granulated sugar; 3 whole Eggs; 200 g Plain Greek yogurt (for the cake); 120 ml Mild olive oil; 2 whole Oranges; 100 g Honey; 80 ml Water; 1 whole Cinnamon stick; 200 g Plain Greek yogurt (to serve); 30 g Walnuts, toasted and chopped

A tender, golden olive oil and semolina cake fragrant with orange zest, soaked while warm in a cinnamon-honey orange syrup and served with thick Greek yogurt and toasted walnuts.

80 minutes · Easy · 10 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Fine semolina200 g
All-purpose flour60 g
Baking powder2 tsp
Salt0.25 tsp
Granulated sugar150 g
Eggs3 whole
Plain Greek yogurt (for the cake)200 g
Mild olive oil120 ml
Oranges2 whole
Honey100 g
Water80 ml
Cinnamon stick1 whole
Plain Greek yogurt (to serve)200 g
Walnuts, toasted and chopped30 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat (semolina, flour), egg, milk (yogurt) and tree nuts (walnuts). Leave off the walnuts for a nut-free version. Honey is not suitable for babies under 1 year.

Method

Prepare the tin

Heat the oven to 180°C (350°F). Grease a 23 cm round cake tin and line the base with parchment.

Mix the batter

Stir the semolina, flour, baking powder and salt together in a bowl. In a larger bowl, whisk the eggs and sugar for about 2 minutes until pale. Whisk in the 200 g yogurt, the olive oil and the finely grated zest of both oranges. Fold in the dry ingredients until just combined, then let the batter rest for 10 minutes so the semolina can soak up some liquid.

Bake

Pour the batter into the tin and smooth the top. Bake for 35–40 minutes, until golden and a skewer pushed into the centre comes out clean.

Make the syrup

While the cake bakes, juice the oranges and measure 80 ml. Simmer the juice with the honey, water and cinnamon stick in a small saucepan for 5 minutes, until slightly syrupy. Remove the cinnamon and let the syrup cool until just warm.

Soak the cake

As soon as the cake comes out of the oven, poke it all over with a skewer. Slowly spoon the warm syrup over the hot cake, letting each spoonful sink in before adding more. Leave it to cool in the tin for at least 20 minutes.

Serve

Cut into wedges and serve warm or at room temperature with spoonfuls of Greek yogurt and a scattering of toasted walnuts.

The cake is even better a few hours after soaking, once the syrup has settled through the crumb. Keep it covered at room temperature for up to 2 days, or in the fridge for up to 4.

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