A tender, fragrant semolina cake infused with fresh orange juice and orange blossom water, then soaked in a light citrus syrup until irresistibly moist. Finished with coconut and slivered almonds, this cake delivers a beautiful balance of softness, crunch, and delicate floral aroma.

Why You’ll Love This Recipe

This cake is wonderfully moist without being heavy, thanks to the semolina and yogurt base. The orange blossom syrup adds an elegant Middle Eastern touch that feels special yet comforting. It is simple to prepare, made with pantry-friendly ingredients, and perfect for gatherings, tea time, or a make-ahead dessert that tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake
½ cup plus 2 tablespoons unsalted butter, melted
1 cup granulated sugar
½ cup plain Greek yogurt or regular plain yogurt
½ cup coconut cream
1½ cups fine semolina
½ cup fine cornmeal
⅓ cup milk
1 teaspoon baking powder

For the topping
¼ cup unsweetened shredded coconut
¼ cup shaved almonds

For the syrup
¾ cup water
⅓ cup granulated sugar
Juice and zest of 1 medium orange
1 teaspoon orange blossom water

Directions

Preheat the oven to 350°F (180°C). Lightly grease a 9-inch round cake pan or baking dish and set aside.

Melt the butter and allow it to cool slightly. In a large mixing bowl, combine the granulated sugar, yogurt, and coconut cream, mixing until smooth.

Add the milk, semolina, cornmeal, and baking powder to the bowl. Stir until well combined. Pour in the melted butter and mix thoroughly. Let the batter rest for 5 minutes so the semolina absorbs the liquids.

Transfer the batter to the prepared pan and smooth the top. Bake for about 45 minutes, until the cake is set and lightly golden. If needed, place the cake under the broiler for 1 to 2 minutes to deepen the color, watching carefully.

While the cake bakes, prepare the syrup. In a small saucepan, combine the water, sugar, orange juice, and zest. Bring to a gentle boil, then reduce the heat and simmer for about 10 minutes, until reduced by roughly one third. Remove from heat, stir in the orange blossom water, and allow the syrup to cool completely.

Once the cake is out of the oven, slowly pour about three quarters of the cooled syrup evenly over the hot cake. Let it absorb and rest for at least 1 hour.

Before serving, pour the remaining syrup over the cake and sprinkle with shredded coconut and shaved almonds. Slice and serve.

Servings and timing

Servings: 8 slices
Prep time: 15 minutes
Cook time: 45 minutes
Resting time: 1 hour
Total time: approximately 2 hours

Variations

You can replace the coconut cream with an equal amount of yogurt for a lighter flavor. Add a pinch of ground cardamom or cinnamon to the batter for extra warmth. For a nut-free version, omit the almonds and increase the coconut slightly. Lemon juice and zest can be used instead of orange for a brighter citrus profile.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. The syrup keeps the cake moist over time. Serve cold, at room temperature, or gently warm individual slices in the microwave for a few seconds.

FAQs

What is semolina and why is it used in this cake?

Semolina is a coarse flour made from durum wheat. It gives the cake structure and a slightly nutty texture while absorbing syrup beautifully.

Can I make this cake without eggs?

Yes, this recipe is naturally egg-free and still produces a tender, moist cake.

Is orange blossom water strong in flavor?

When used in small amounts, it adds a subtle floral aroma without overpowering the citrus notes.

Can I make the syrup ahead of time?

Yes, the syrup can be made up to two days in advance and stored in the refrigerator.

Why does the cake need resting time?

Resting allows the syrup to fully absorb into the cake, creating the signature moist texture.

Can I use coarse semolina instead of fine?

Fine semolina is recommended for a softer crumb. Coarse semolina will result in a grainier texture.

What can I use instead of cornmeal?

You can substitute cornmeal with additional semolina or fine all-purpose flour if needed.

How do I know when the cake is done?

The top should be golden and a toothpick inserted in the center should come out mostly clean.

Can this cake be frozen?

Yes, freeze individual slices tightly wrapped for up to 2 months. Thaw at room temperature before serving.

Is this cake very sweet?

The sweetness is balanced by citrus and yogurt, making it rich yet not overly sugary.

Conclusion

Semolina Cake Soaked in Orange Blossom Syrup is a celebration of texture, aroma, and gentle sweetness. With its moist crumb, fragrant citrus notes, and crunchy topping, it is a dessert that feels both comforting and elegant. Whether served for guests or enjoyed quietly with tea, this cake is sure to become a favorite in your kitchen.

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