Zesty and fresh, Orange Semolina Cake topped off with natural greek yoghurt and pistachios for crunch.
For the last few years we’ve been making the drive down to Margaret River for the Gourmet Escape. I barely need an excuse. Holiday, food, wine. Perfect! Last year we did it in 24 hours, just ‘cause. Well, this year, we had a more leisurely trip. We stayed for 3 nights while my parents-in-law so kindly cared for our fur babies. On the day we came back, we set out early, deciding to treat ourselves to a breakfast in Busselton. Just another guilty pleasure of mine 🙂
We found this lovely little café right by the beach. Coffee (or 2) downed, and breakfast devoured, we paid our bill and, walking past the cake display, I saw a pretty looking orangey cake with some cream or yoghurt on top and dotted with pistachios. It didn’t have a label to say what it was, so I decided that it was an Orange Semolina Cake topped with Yoghurt and Pistachios so that’s what I made. It looked orangey and semolina-y, if that’s a thing and the rest just seemed to fit perfectly.
A large portion of the trip home was spent researching and working out how I was going to create this beauty along with deciding on the other recipes I wanted to make on the day off I had planned the very next day.
My Orange Semolina Cake turn out really yummy and all at once dense and light. I think it’s just because of that fresh orange flavour. And I’m pretty sure it’s healthy too (or at least some part of it is). I mean semolina sounds healthy, right? And exotic too. Oranges are healthy. Yoghurt is healthy. If you ignore the sugar and butter, this cake is actually good for you. It almost sounds like a breakfast food, haha 🙂
So Orange Semolina Cake is a pretty simple cake to bake. It gets it’s orange flavour from the zest and juice of 2 oranges plus a little extra to make a sweet, orange syrup to pour all over it at the end. It’s perfect with a cuppa in the afternoon. Using yoghurt to top it instead of cream or frosting makes it taste so much lighter.
Make sure, as with most cake baking, all of your ingredients are at room temperature. Make sure to beat the butter and sugar really well and then each of the eggs really well to get lots of air into the batter.
And look at all those gorgeous little flecks of orange zest. Yum! Now go forth and bake 🙂