Name: Greek Orange Semolina Cake with Orange Syrup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 serves
Ingredients: 160 g fine semolina flour (1 cup / 5.6oz); 130 g plain (all-purp) flour (1 cup / 4.5oz); 2 teaspoons baking powder; Pinch of salt; 100 ml orange juice; Zest 2 medium oranges, finely grated; ½ teaspoon vanilla extract; 226 g unsalted butter, softened (2 stick / 1 cup); 250 g white granulated sugar (1 1/4 cups / 8.8oz); 3 large eggs, room temp; 100 ml orange juice; 100 g white granulated sugar (1/2 cup / 3.5oz); 3/4 cup natural Greek yoghurt; Handful of crushed pistachios

Jump to Recipe Print Recipe

Soft, luscious and bursting with orange flavour, this Greek Orange Semolina Cake is an absolute treat. Finish it with Greek yoghurt and a delicious orange syrup for a luxurious tea time cake.

I just adore this Greek Orange Semolina Cake, with its sunny citrus flavour (please tell me I’m not the only person who describes citrus as ‘sunny’) and luxuriously soft and moist texture, this cake is a must try.

I’ve made this semolina cake a number of times now and it turns out beautifully every time. The orange flavour, from orange juice, zest and a sweet orange syrup is undeniable and absolutely addictive.

Other recipes you might like

– Mini Flourless Ginger Orange Cake
– Flourless lemon cake
– Baklava Frangipane Tart
– Vanilla Panna Cotta with Orange Syrup

What is semolina flour and what is semolina made from?

Semolina flour is a flour ground from durum wheat, as opposed to the ‘soft’ wheat used to make regular milled flours like plain and all-purpose.

Semolina flour can be ‘course’ or ‘fine’ – you will need fine semolina for this recipe.

Is semolina flour gluten free?

No. Semolina flour is still made from a type of wheat and contains gluten.

Why use semolina flour in a cake?

Semolina flour is more course than regular white milled wheat flours, and in this Greek Orange Semolina Cake it results in a chewier texture and also gives a slight nutty flavour.

Is there a substitute for semolina flour in baking?

You can swap the semolina flour for standard plain or all-purpose flour in most cases but it will alter the texture and flavour slightly.

How to make semolina cake

I use a stand mixer but you could do it with a handheld beater or by hand if you have the upper arm strength I don’t for creaming butter and sugar.

Start by creaming together butter and sugar until lightened and fluffy.
Next, add the eggs one at a time and beating well after each one. Make sure you scrape down the sides of the bowl regularly too.
In one bowl mix the dry ingredients and in the other mix the orange juice, zest and vanilla. Now add these to the mixture in 5 additions, alternating between each – dry, wet, dry, wet, dry.

Don’t be worried if the batter looks split at any point – that’s perfectly fine and will not affect the final cake. There are a few things at play here being eggs and sugar reacting and then the acid and oils in the juice and zest.

Spread the thick batter out into a prepared 8 inch spring form tin and bake for 40-45 minutes.

For the orange syrup

This sweet orange syrup is a simple case of adding orange juice and sugar to a saucepan. Let the sugar dissolve over low heat
Then, let it come to a simmer for a minute or two until it reduces by half.

Substitutions

Orange: Swap out the orange for lemon instead or a combination of both for a delicious citrus cake

Plain flour: You can swap out the semolina flour for plain flour, however it will have a slightly different flavour and texture.

You could also swap the plain flour for almond meal (flour) to give it an almond flavour and denser texture.

Orange syrup: swap the orange syrup for a little honey instead.

Tips for best results

Make sure to let the syrup cool before adding it to the cake or it may just make it soggy (but even the soggy bits taste glorious)
If the syrup is too thick (this may happen if you cooked it a little too long) no problem. Just add a little water and mix it through. You may need to do this over heat to incorporate it properly.
Use a fork to poke holes in the cake – this will allow the syrup to seep down here and there all over the cake.
If the cake has a little dip in the middle, make sure not to let the syrup pool there for too long. Use a pastry brush or even just a spoon to spread it over the whole top of the cake.
Don’t swap the yoghurt for buttercream – you may be tempted if you aren’t a fan of yoghurt but you’d be better off serving it without. The yoghurt adds a gorgeous tanginess that balances the sweetness of the cake and syrup.

Click here to Pin this recipe for later!

Pinky promise, you will love this Greek Orange Semolina Cake recipe. It’s easy to make and with just yoghurt for topping it’s also fairly quick in cake land

This cake is perfect for both afternoon tea and dessert. It’s rich and luscious, a slight soft denseness if that’s a thing. Hard to describe but supremely easy to eat, you need to try this asap.

Other recipes you might like

– Mini Flourless Ginger Orange Cake
– Flourless lemon cake
– Baklava Frangipane Tart
– Vanilla Panna Cotta with Orange Syrup

Closeup of a slice of Greek Orange Semolina Cake with more slices surrounding it

4.86 from 7 votes