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Greek Orange Semolina Cake with Orange Syrup

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Greek Orange Semolina Cake with Orange Syrup is a moist, tender dessert infused with fresh citrus and made with fine semolina flour. Topped with creamy Greek yoghurt and pistachios, and finished with a glossy orange syrup, it’s elegant, comforting, and full of Mediterranean flavor.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Ingredients

  • 160 g fine semolina flour
  • 130 g plain flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 100 ml fresh orange juice
  • Zest of 2 medium oranges, finely grated
  • ½ teaspoon vanilla extract
  • 226 g unsalted butter, softened
  • 250 g white granulated sugar
  • 3 large eggs, at room temperature
  • Orange Syrup: 100 ml fresh orange juice, 100 g white granulated sugar
  • Topping: 180 g natural Greek yoghurt (¾ cup), 30 g crushed pistachios (about a small handful)

Instructions

  1. Preheat oven to 180°C (350°F) or 160°C fan-forced. Grease and line an 8-inch springform cake tin with baking paper.
  2. In a bowl, whisk together semolina flour, plain flour, baking powder, and salt.
  3. In a separate bowl, combine orange juice, zest, and vanilla extract.
  4. In a large mixing bowl, beat butter and sugar until pale and fluffy. Scrape down sides as needed.
  5. Add eggs one at a time, beating well after each addition.
  6. On low speed or using a spatula, fold in 1/3 of the dry ingredients, then half of the orange mixture. Repeat, ending with dry ingredients. Mix until just combined.
  7. Transfer batter to prepared tin and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs.
  8. Cool in tin for 5 minutes, then remove and cool completely on a wire rack.
  9. For the syrup, combine orange juice and sugar in a small saucepan over low heat. Stir until sugar dissolves, then simmer for 1–2 minutes until slightly reduced. Let cool.
  10. Once cake is fully cooled, prick surface with a fork and pour half the syrup over the top evenly.
  11. Spread Greek yoghurt over the cake and sprinkle with crushed pistachios. Serve with remaining syrup on the side.

Notes

  • Substitute lemon for orange for a citrus variation.
  • Replace some plain flour with almond flour for nuttiness.
  • Top with toasted almonds instead of pistachios if preferred.
  • Use honey instead of syrup for a lighter, floral finish.
  • Cake improves with time as syrup absorbs—great make-ahead option.

Nutrition

Find it online: https://savorymomskitchen.com/greek-orange-semolina-cake-with-orange-syrup/