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Mary’s Cypriot Orange-Semolina Cake

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A traditional Cypriot orange-semolina cake made with whole boiled oranges, fine semolina, and ground almonds, creating a moist, citrus-infused dessert that can be served plain or soaked in syrup.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Cypriot
  • Diet: Vegetarian

Ingredients

  • For the Syrup:
  • 1 1/2 cups (300 g) granulated sugar
  • 1 1/2 cups (375 ml) water
  • For the Cake:
  • 2 medium thin-skinned Navel oranges (500–600 g total)
  • 1 cup (240 ml) extra virgin olive oil or vegetable oil, plus 1 tablespoon for greasing
  • 1 cup (200 g) caster sugar
  • 5 large eggs, room temperature
  • 1 1/2 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)

Instructions

  1. Prepare the syrup by combining sugar and water in a saucepan. Bring to a boil, stirring until dissolved. Simmer for 7 minutes, then cool completely.
  2. Wash oranges and place whole in a pot. Cover with water and boil for 45–60 minutes until soft. Drain, cool slightly, cut into chunks, remove seeds, and blend until smooth.
  3. Preheat oven to 180°C (350°F) fan-forced. Grease and line a 20 cm (8-inch) round cake tin.
  4. In a large bowl, mix oil and caster sugar. Add eggs one at a time, mixing well after each addition.
  5. Stir in semolina, ground almonds, and baking powder until combined.
  6. Fold in the blended orange mixture and mix until smooth.
  7. Pour batter into prepared tin and bake 45–50 minutes until a skewer inserted in the center comes out clean.
  8. Cool in tin for 10 minutes, then transfer to a serving plate.
  9. If using syrup, poke holes in the warm cake and slowly pour cooled syrup over the top, allowing it to absorb.
  10. Cool completely before slicing and garnish with orange zest if desired.

Notes

  • Thin-skinned oranges reduce bitterness and provide smoother flavor.
  • The cake can be served without syrup for a lighter option.
  • Substitute part of the almonds with pistachios for variation.
  • Store at room temperature up to 3 days or refrigerate syrup-soaked cake up to 5 days.
  • Unsyruped cake can be frozen up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/marys-cypriot-orange-semolina-cake/