Greek Orange Semolina Cake Recipe
This Greek Orange Semolina Cake is a moist and fragrant citrusy dessert made with Greek yogurt for a creamy, buttery texture without butter. It’s soaked in a sweet orange syrup and topped with fresh orange slices for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 55 minutes
- Yield: 15 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
For The Syrup:
- 500 grams (2½ cups) sugar
- 250 ml (1 cup) water
- 250 ml (1 cup) fresh orange juice
- 1 cinnamon stick
- 2 orange cups/orange halves from squeezed oranges
For The Cake:
- 250 grams (1 ¼ cups) sugar
- 5 medium-sized eggs
- 300 grams (1¼ cups) Greek yogurt
- 1 orange zested
- 160 ml (⅔ cup) corn or sunflower oil
- 160 ml (⅔ cup) fresh orange juice
- 1 teaspoon vanilla extract
- 180 grams (1½ cups) self-raising flour
- 200 grams (1 cup + 2 tablespoons) fine semolina (not flour)
Instructions
- Make The Syrup: Scoop the insides of the 2 orange cups (orange halves) with a spoon to remove any remaining pulp and as much as possible from the white part. Add all the ingredients for the syrup (including the orange cups) to a small cooking pot or large saucepan. Bring to a boil over high heat. Cook the syrup for 5-6 minutes until slightly thickened. Time counts from the moment it starts to boil and bubble. Take off the heat and set aside.
- Make The Cake: Preheat the oven to 175°C / 350°F. Combine semolina and self-raising flour. Mix yogurt, orange zest, orange juice, and vanilla extract in a bowl. Set aside. Beat eggs and sugar until frothy, thickened, and turn whitish in color. To do this, use your electric mixer with the whisk attachment on, at high speed. Pour oil threadlike into the eggs while beating. Add the yogurt mixture. Incorporate the flour-semolina mixture gradually. Once fully combined, turn off the mixer, don’t overmix. Spray or brush a 23 x 33 cm (13 x 9-inch) baking pan with oil. Transfer the cake batter to the pan. Bake for approximately 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Ladle the syrup over the cake. And leave it inside the oven with the oven’s door open until it absorbs all of the syrup. Thinly slice the orange cups and sprinkle them over the cake to decorate. Cut the cake into 15 pieces. Let the cake cool to room temperature, then refrigerate for 4-6 hours and serve!
Notes
- Let the cake cool to room temperature, then refrigerate for 4-6 hours before serving for best flavor and texture.
- Use Greek yogurt instead of butter to achieve a creamy, buttery-thick texture without butter.
- Do not overmix the batter once the flour and semolina are added to keep the texture light.
Keywords: Greek orange semolina cake, citrus semolina cake, Greek yogurt cake, syrup soaked cake, orange zest cake
Find it online: https://foodarohub.com/greek-orange-semolina-cake-recipe/
