How to Make Orange Semolina Cake: A Deliciously Moist Treat

Orange semolina cake, a delightful treat with origins in the Mediterranean, offers a unique combination of textures and flavors that will tantalize your taste buds. The semolina flour creates a delicate crumb, while the orange zest and juice infuse the cake with a refreshing citrusy aroma and taste. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is surprisingly easy to follow and guarantees a moist and delicious outcome. Join me as we bake this simple yet elegant cake that is sure to become a family favorite.

A Taste of Sunshine: Why You’ll Love This Recipe

This orange semolina cake recipe is a true testament to the fact that simple ingredients can create extraordinary flavors. Here’s why you’ll love it:

• Unique Texture: Semolina flour gives this cake an incredibly tender and slightly grainy texture that’s simply irresistible.
• Bursting with Flavor: The orange zest and juice infuse the cake with a bright, citrusy flavor that’s both refreshing and comforting.
• Easy to Make: Even if you’re a baking novice, you can easily whip up this delicious cake. The steps are straightforward and require no special equipment.
• Perfect for Any Occasion: This cake is versatile enough for any occasion, from a casual afternoon tea to a special celebration.

Ingredients You’ll Need

For the Cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 cups (200g) fine semolina flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 3 large eggs
• 1 cup (240ml) orange juice, freshly squeezed
• Zest of 1 orange

For the Syrup:

• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) orange juice, freshly squeezed

Tools for the Trade

• 2 mixing bowls
• Whisk
• Electric mixer
• 9-inch round cake pan
• Parchment paper
• Saucepan
• Toothpick

Let’s Get Baking: Step-by-Step Guide

Preparing the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. For easy removal later, line the bottom with parchment paper.
2. Combine the dry ingredients: In a large bowl, whisk together the all-purpose flour, semolina flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: In another large bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
4. Incorporate the eggs: Add the eggs one at a time, mixing well after each addition. Make sure the batter is smooth before proceeding.
5. Add the dry ingredients and liquids: Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
6. Fold in the orange zest: Gently fold in the orange zest using a spatula.

Baking and Soaking the Cake

1. Pour and bake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
2. Prepare the syrup while the cake bakes: In a small saucepan, combine the granulated sugar and orange juice for the syrup. Bring the mixture to a simmer over medium heat, stirring constantly until the sugar dissolves. Reduce the heat to low and simmer for 5 minutes, or until the syrup slightly thickens.
3. Soak the cake: As soon as the cake comes out of the oven, use a skewer or toothpick to poke holes all over the top. Pour the hot syrup evenly over the cake, allowing it to soak in.

Cooling and Serving Your Masterpiece

1. Cool the cake: Allow the cake to cool completely in the pan before inverting it onto a serving plate.
2. Decorate and serve: Dust the cake with powdered sugar or decorate it with fresh orange slices before serving.