Semolina Cake with Yogurt and Orange Zest

• temps total: 2 hours 25 minutes

Ingrédients

320 grams semolina (fine or medium grind)

180 grams granulated sugar

240 grams plain yogurt

115 grams melted butter or ghee

5 grams baking powder (about 1 teaspoon)

Zest of 2 medium oranges (about 2 tablespoons)

1 teaspoon vanilla extract

Blanched almonds or extra orange zest for decoration

For the Syrup:

480 ml water

350 grams granulated sugar

15 ml lemon juice (about 1 tablespoon)

15 ml orange blossom water or fresh orange juice (about 1 tablespoon)

Instructions

Preheat oven to 175°C (350°F). Grease a 23 cm (9 inch) round cake pan.

In a large bowl, combine semolina, sugar, baking powder, and orange zest. Mix well.

Add yogurt, melted butter, and vanilla extract. Stir until the batter is thick and smooth.

Pour the batter into the prepared pan and level the surface with a spatula.

Score the surface into diamond or square shapes if desired. Garnish with a blanched almond or a pinch of orange zest on each piece.

Bake for 30–40 minutes or until golden and a toothpick inserted into the center comes out clean.

While the cake bakes, make the syrup: In a saucepan, combine water, sugar, and lemon juice. Heat over medium until the sugar dissolves, then bring to a gentle boil. Simmer for 10 minutes. Remove from heat and stir in orange blossom water or orange juice.

As soon as the cake is out of the oven, pour the warm syrup evenly over the top. Let it soak and cool completely before slicing and serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 335 kcal per serving | Servings: 8–10 slices