Greek Orange Semolina Cake with Orange Syrup Recipe – Greek Special
Experience the delightful flavors of Greece with this Greek Orange Semolina Cake with Orange Syrup. This moist and aromatic cake is infused with the zest of fresh oranges, creating a rich and flavorful base. The addition of semolina flour gives the cake its signature texture, while the homemade orange syrup adds a sweet and tangy finish. Often served with a dollop of Greek yogurt and a sprinkle of crushed pistachios, this dessert is perfect for special occasions or as a sweet treat with your afternoon tea.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
Greek Orange Semolina Cake with Orange Syrup Ingredients :
- 160 grams fine semolina flour (1 cup / 5.6 ounces)
- 130 grams plain (all-purpose) flour (1 cup / 4.5 ounces)
- 2 teaspoons baking powder
- Pinch of salt
- 100 milliliters orange juice
- Zest of 2 medium oranges, finely grated
- ½ teaspoon vanilla extract
- 226 grams unsalted butter, softened (2 sticks / 1 cup)
- 250 grams white granulated sugar (1 ¼ cups / 8.8 ounces)
- 3 large eggs, at room temperature
- 100 milliliters orange juice
- 100 grams white granulated sugar (½ cup / 3.5 ounces)
- ¾ cup natural Greek yogurt
- Handful of crushed pistachios
How To Make Greek Orange Semolina Cake with Orange Syrup
Preheat your oven to 180°C (350°F) or 160°C fan-forced. Grease and line an 8-inch springform tin with baking paper.
In a bowl, combine the semolina flour, plain flour, baking powder, and salt. Whisk together until well combined.
Mix the orange juice, zest, and vanilla extract together in a separate bowl, and set aside.
Using a stand mixer, beat the softened butter and sugar until the mixture becomes very light and fluffy. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, beating well after each addition. Remember to scrape down the sides of the bowl after each egg.
Using the lowest speed or a spatula, gently fold in 1/3 of the flour mixture, followed by half of the juice mixture. Repeat this process until all ingredients are added and just combined.
Transfer the thick batter into the prepared tin and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. After 5 minutes, remove the cake from the tin and let it cool completely on a wire rack.
For the orange syrup: In a small saucepan over low heat, combine the orange juice and sugar. Gently mix until the sugar dissolves. Bring the mixture to a low simmer and cook until it reduces by half.
To finish: Once both the cake and syrup have cooled, poke holes in the top of the cake using a fork. Pour about half of the syrup over the cake (reserve the remaining syrup for serving). If the syrup collects in the center, use a pastry brush or spoon to distribute it evenly.
Spread the Greek yogurt over the top of the cake and sprinkle with crushed pistachios. Serve with the remaining syrup on the side.
Recipe Notes:
Semolina flour: Ensure you use fine semolina flour for a smooth texture.
Orange syrup: For a richer flavor, consider adding a splash of orange liqueur to the syrup.
Storage: Store the cake in an airtight container at room temperature for up to 3 days.
Serving suggestion: Pair with a cup of Greek coffee or a glass of dessert wine for an authentic experience.
Texture variation: For a denser cake, reduce the amount of orange juice slightly.
Garnish: Top with a few candied orange slices for an elegant presentation.
