Orange Blossom Semolina Cake
A dense semolina and yogurt cake soaked in cooled orange blossom syrup the moment it leaves the oven, so the crumb stays wet and grainy. Cut into diamonds with an almond in each one.
- 1
Make the syrup first so it has time to cool. Bring 1 cup sugar, the water, and the lemon juice to a boil in a small saucepan, then simmer 8 minutes until slightly thickened. Off the heat, stir in the orange blossom water and cool completely.
- 2
Heat the oven to 350°F and butter a 9-inch square baking pan.
- 3
Whisk the semolina, flour, 1/2 cup sugar, baking powder, and salt together in a large bowl.
- 4
In a second bowl whisk the yogurt, melted butter, eggs, and orange zest until smooth. Pour into the dry ingredients and fold just until combined; the batter is thick and grainy.
- 5
Spread the batter evenly in the pan and smooth the top. Score it into 12 diamonds with a knife, cutting most of the way down, and press an almond into the center of each.
- 6
Let the pan stand 15 minutes so the semolina hydrates and the surface settles.
- 7
Bake 30 to 35 minutes, until golden brown and a skewer inserted in the center comes out clean.
- 8
Pour the cooled syrup evenly over the cake the moment it comes out of the oven; hot cake and cool syrup is what makes it absorb. Let it stand at least 30 minutes, then cut through the scored lines and serve.
Ingredients
- 1 cup granulated sugar, for the syrup
- 3/4 cup water, for the syrup
- 1 tablespoon lemon juice, for the syrup
- 2 tablespoons orange blossom water, for the syrup
- 1 1/2 cups fine semolina
- 1/2 cup (65 g) all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain whole-milk yogurt
- 1/2 cup unsalted butter, melted and cooled, plus more for the pan
- 2 large eggs
- 1 tablespoon orange zest, finely grated
- 1/4 cup blanched almonds
Instructions
- 1
Make the syrup first so it has time to cool. Bring 1 cup sugar, the water, and the lemon juice to a boil in a small saucepan, then simmer 8 minutes until slightly thickened. Off the heat, stir in the orange blossom water and cool completely.
- 2
Heat the oven to 350°F and butter a 9-inch square baking pan.
- 3
Whisk the semolina, flour, 1/2 cup sugar, baking powder, and salt together in a large bowl.
- 4
In a second bowl whisk the yogurt, melted butter, eggs, and orange zest until smooth. Pour into the dry ingredients and fold just until combined; the batter is thick and grainy.
- 5
Spread the batter evenly in the pan and smooth the top. Score it into 12 diamonds with a knife, cutting most of the way down, and press an almond into the center of each.
- 6
Let the pan stand 15 minutes so the semolina hydrates and the surface settles.
- 7
Bake 30 to 35 minutes, until golden brown and a skewer inserted in the center comes out clean.
- 8
Pour the cooled syrup evenly over the cake the moment it comes out of the oven; hot cake and cool syrup is what makes it absorb. Let it stand at least 30 minutes, then cut through the scored lines and serve.