BETA
Orange & Almond Semolina Cake
A small square cake with fine semolina, almond flour and orange zest, finished with a light orange syrup and sliced almonds.
65 minutes · Easy · 9 pieces / portions
Also allow: Plus 45 minutes cooling after syrup
Original house recipe · Not yet kitchen-tested
Ingredients
- Fine semolina150 g
- Almond flour80 g
- Sugar150 g
- Baking powder1.5 tsp
- Salt0.25 tsp
- Egg2 whole
- Plain Greek yogurt180 g
- Neutral cooking oil80 ml
- Orange1 whole
- Sliced almonds25 g
- Water60 ml
Keep this original batch size for consistent texture and setting.
Allergen notes
Wheat in semolina, almonds, egg and milk in yogurt.
Method
Prepare the tin and dry mixture
Heat the oven to 175°C (350°F). Line the bottom and sides of a 20 cm square cake tin with baking parchment, leaving two overhanging edges for lifting. Whisk together the fine semolina, almond flour, 110 g of the sugar, baking powder and salt. Finely zest the washed orange, then squeeze it into a measuring cup. Reserve the juice for the syrup.
Mix and bake
In another bowl, whisk the eggs, yogurt, oil and orange zest until smooth. Stir in the dry mixture just until evenly combined. Let stand for 5 minutes so the semolina begins to hydrate, then scrape into the tin and level the top. Scatter with sliced almonds. Bake for 30–38 minutes, until golden, springy in the centre and a skewer inserted into the middle comes out without wet batter. Loosely cover with foil if the almonds colour too quickly.
Make a light orange syrup
While the cake bakes, put 60 ml of the orange juice, the measured 60 ml water and the remaining 40 g sugar into a small saucepan. If the orange yields less than 60 ml juice, top up that measure with water. Simmer for 3 minutes, stirring until the sugar dissolves, then remove from the heat.
Soak and cool
Leave the baked cake in its tin for 10 minutes. Prick the surface with a skewer and spoon the warm syrup over in three additions, allowing each to absorb. Let cool in the tin for a further 45 minutes before lifting out and cutting into nine squares. This final cooling time is additional to the stated preparation and cooking time. Refrigerate covered leftovers once cooled and use within 3 days.
Use fine semolina, not couscous. Bake the stated batch in a 20 cm square tin; changing tin size changes the depth and baking time.
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