Print

Semolina Cake Soaked in Orange Blossom Syrup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tender and aromatic semolina cake soaked in a fragrant orange blossom syrup. This Middle Eastern–inspired dessert is rich, moist, and delicately floral, topped with coconut and almonds for texture and elegance.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baked
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • 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
  • ¼ cup unsweetened shredded coconut
  • ¼ cup shaved almonds
  • ¾ cup water
  • ⅓ cup granulated sugar
  • Juice and zest of 1 medium orange
  • 1 teaspoon orange blossom water

Instructions

  1. Preheat oven to 350°F (180°C). Lightly grease a 9-inch round cake pan or baking dish.
  2. In a large bowl, mix sugar, yogurt, and coconut cream until smooth. Stir in milk, semolina, cornmeal, and baking powder. Add melted butter and mix well. Let batter rest for 5 minutes.
  3. Pour batter into the prepared pan and smooth the top. Bake for about 45 minutes until golden and set. Optional: broil for 1–2 minutes to deepen color.
  4. Meanwhile, make the syrup: combine water, sugar, orange juice, and zest in a saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and stir in orange blossom water. Cool completely.
  5. Once the cake is out of the oven, pour about ¾ of the cooled syrup over the hot cake. Let sit for at least 1 hour to absorb.
  6. Before serving, drizzle remaining syrup on top and garnish with shredded coconut and shaved almonds.
  7. Slice and serve at room temperature or chilled.

Notes

  • Replace coconut cream with more yogurt for a lighter flavor.
  • Add cardamom or cinnamon to the batter for warmth.
  • Use lemon zest and juice for a different citrus profile.
  • Let the cake rest after soaking to ensure a moist texture.
  • Store covered at room temp or refrigerate; freeze slices if needed.

Nutrition

Find it online: https://savorymomskitchen.com/semolina-cake-soaked-in-orange-blossom-syrup/