This traditional Cypriot Orange-Semolina Cake is a beautifully moist, citrus-infused dessert made with whole oranges, fine semolina, and ground almonds. It delivers a perfect balance of sweetness and gentle bitterness from the orange peel, creating a rich and aromatic cake that can be enjoyed plain or soaked in syrup. Whether served as a celebration cake, tea cake, or festive centerpiece, this timeless recipe brings Mediterranean warmth to every slice.

Why You’ll Love This Recipe

This cake stands out for its incredibly moist texture and vibrant orange flavor. Using whole boiled oranges gives the cake a deep citrus aroma and natural sweetness, while semolina adds a delicate grainy texture that makes every bite satisfying. Ground almonds provide nuttiness and richness, and the optional syrup transforms it into an indulgent dessert.

You’ll love how versatile it is. It can be served plain with coffee, drenched in syrup for special occasions, or decorated elegantly for holidays. It’s also made with simple pantry ingredients and comes together easily, especially if you use a food processor to speed up preparation.

Ingredients

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

For the syrup
1 ½ cups (300 g) granulated sugar
1 ½ cups (375 ml) water

For the cake
2 medium thin-skinned Navel oranges (about 500–600 g total)
1 cup (240 ml) extra virgin olive oil or vegetable oil, plus 1 tablespoon extra for greasing
1 cup (200 g) caster sugar
5 large eggs, room temperature
1 ½ cups (270 g) fine semolina
1 cup (120 g) natural almonds, finely chopped or ground
3 teaspoons (12 g) baking powder
1 teaspoon finely grated orange zest (optional, for garnish)

Directions

Prepare the syrup
In a medium saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Reduce the heat and simmer gently for 7 minutes. Remove from heat and allow the syrup to cool completely.

Prepare the oranges
Wash the oranges thoroughly. Place them whole in a pot and cover with water. Bring to a boil and simmer for about 45–60 minutes, or until the oranges are soft when pierced with a fork. Drain and allow them to cool slightly. Cut into chunks, remove any seeds, and blend until completely smooth.

Prepare the cake batter
Preheat the oven to 180°C (350°F) fan-forced. Grease a 20 cm (8-inch) round cake tin and line the base with baking paper.

In a large bowl, mix the oil and caster sugar until well combined. Add the eggs one at a time, mixing well after each addition.

Add the fine semolina, finely chopped almonds, and baking powder. Mix until fully incorporated.

Fold in the blended orange mixture and stir until the batter is smooth and evenly combined.

Bake the cake
Pour the batter into the prepared cake tin and smooth the top. Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.

Remove from the oven and allow the cake to rest in the tin for 10 minutes before turning it out onto a serving plate.

Add the syrup (optional)
While the cake is still warm, use a skewer to poke about 30 deep holes across the surface. Slowly pour the cooled syrup over the hot cake, allowing it to absorb gradually. Some syrup may run down the sides and soak in from the base. Use as much syrup as desired.

Allow the cake to cool completely before slicing and serving. Garnish with orange zest if desired.

Servings and timing

Servings: 10–12 slices

Preparation time: 20 minutes
Orange boiling time: 45–60 minutes
Cooking time: 45–50 minutes
Total time: Approximately 2 hours (including boiling and baking)

Variations

For a lighter version, skip the syrup entirely. The cake remains moist and flavorful on its own.

You can substitute half of the almonds with finely chopped pistachios for a slightly different nutty flavor.

Add 1 teaspoon of vanilla extract for extra depth.

For a festive presentation, decorate with thin slices of candied orange.

You can also bake the batter in a rectangular pan and cut it into squares for easy serving.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days.

If syrup-soaked, store in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.

You can freeze the unsyruped cake for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator.

To refresh a slice, warm it gently in the microwave for 10–15 seconds.

FAQs

Can I use regular oranges instead of Navel oranges?

Yes, but thin-skinned Navel oranges are preferred because they contain less bitter pith and produce a smoother flavor.

Do I have to boil the oranges?

Yes, boiling softens the peel and reduces bitterness, allowing the whole fruit to blend smoothly into the batter.

Can I make this cake without syrup?

Absolutely. The cake is moist and flavorful even without the syrup.

Can I use coarse semolina?

Fine semolina is recommended for a softer texture. Coarse semolina will create a denser, grainier cake.

Can I replace the almonds?

Yes, you may substitute with ground walnuts or pistachios, though the flavor will slightly change.

Why is my cake bitter?

Bitterness can result from thick-skinned oranges with too much pith. Use thin-skinned oranges and ensure they are fully boiled.

Can I make this cake gluten-free?

Semolina contains gluten, so this recipe is not gluten-free. A gluten-free semolina alternative would be required.

How do I know when the cake is done?

Insert a skewer into the center. If it comes out clean or with a few dry crumbs, the cake is ready.

Can I prepare the oranges in advance?

Yes, boiled oranges can be prepared a day ahead and stored in the refrigerator until ready to blend.

Why pour cool syrup over a hot cake?

Pouring cool syrup over a hot cake helps the syrup absorb evenly without making the cake soggy.

Conclusion

Mary’s Cypriot Orange-Semolina Cake is a beautifully balanced dessert that combines bright citrus flavor with nutty richness and a tender crumb. Whether served plain with coffee or soaked in fragrant syrup for a special celebration, this cake captures the warmth and tradition of Mediterranean baking. With simple ingredients and a straightforward method, it’s a timeless recipe you’ll return to again and again.

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