Quick Orange Semolina Cake (Dairy-Free)

Quick Orange Semolina Cake (Dairy-Free)

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Super quick and easy to make, this Semolina Cake with Orange is the perfect combination of light, moist and crunchy! Topped with an Orange Syrup, it is a great cake to serve for dessert this winter.


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I simply love this cake. It is such an easy and quick one to prepare but with a delicious depth of flavour and a fun mix of moist and crunchy for its texture. A cake to snack on, to have with your afternoon tea or to serve for dessert after a dinner party – it’s up to you! But trust me, this orange semolina cake will always be a winner!

Close up on the fresh orange slices over the cake

Semolina Cake with Orange Ingredients

To make this orange cake, you will only need a few ingredients. All things you should basically already have in your kitchen, except maybe the semolina if you don’t often use this ingredients.

You will find a few different types of semolina, based on the grade of semolina (fine, coarse and everything in between!). Although you could use coarse semolina (it will make the cake super crunchy), I recommend using a fine semolina – sometimes also called semolina flour – for a nicer crumb texture.

Here is what you will need to make the Semolina Cake:

  • Eggs
  • Caster Sugar
  • Olive Oil
  • Fresh Orange: zest + juice
  • Lemon Juice
  • Fine Semolina / Semolina Flour
  • Almond Meal
  • Baking Powder
  • Baking Soda
  • an Orange for decoration (optional)
Orange Semolina Cake on a cake stand

Is Semolina Gluten-Free?

Unfortunately no – semolina comes from durum wheat and is not gluten-free. Although this cake does not use “classic” flour but semolina flour and almond meal, it is not a gluten-free cake!

Is this cake Dairy-Free?

Yes, this cake is Dairy-Free! There is no butter, milk or dairy product used to make this cake. Instead, I used Olive Oil and Orange Juice to create a really nice and moist cake.

How to make this Almond Semolina Cake with Orange

When I said this Dairy-Free Orange Cake was quick and easy, I really meant it! No need to boil full oranges or use the blender – all you will need is a mixing bowl, a whisk and a small pot.

To make this cake, you will need to:

  1. Whisk the Eggs and Sugar in a bowl until frothy, then add the Olive Oil, Lemon Juice, Orange Juice and Zest.
  2. Add the dry ingredients: Fine Semolina, Almond Meal, Baking Powder and Baking Soda.
  3. Pour the semolina cake batter in a lined 8” / 20 cm springform pan.
  4. Optional: thinly slice an orange and place the slices over the cake batter for decoration

Didn’t I say it was a super easy and quick cake to make…!?

A slice of semolina almond cake

Orange Syrup over the Orange Cake

Although you could just make the orange semolina cake on its own (and it would still be delish!), I decided to make a Lemon and Orange Syrup to pour over the cake. It is a great way to add a burst of flavour to the dessert and make the cake even more moist and delicious!

The syrup is made from 3 ingredients only:

  • Lemon Juice
  • Orange Juice
  • Brown Sugar

All you will need to do is mix the three ingredients in a small pot, bring it to a boil then reduce the heat and leave it to simmer for 10, 15 minutes. The liquid will thicken and turn into a deliciously sweet and tangy, thick syrup.

You can either pour the syrup over the warm cake when it comes out of the oven or pour it directly on individual slices when the cake is served.

Note that if you decide to add the syrup to the warm cake, you will need to wait for the cake to cool down completely before removing it from its pan as it will become a bit soggy and fragile.

Orange syrup poured over a slice of semolina cake

Storing this Orange Syrup Cake

This cake will be deliciously moist and crunchy when it comes out of the oven thanks to the almond meal, but the semolina will tend to dry out the cake as days pass. I would highly recommend to eat this cake within 24 hours to 48 hours. Although it will still be fine to eat for a few days after that, it will start to loose its nice texture after two days.

To store the syrup cake, place it in an air-tight container at room temperature. It does not need to be kept in the fridge (which will make it harder).

Unfortunately, I do not recommend freezing this cake. It is a rather crumbly one and it will probably fall apart when thawed.

If you like Semolina Cakes, you will love these recipes:

Mini Blood Orange Semolina Cakes

Semolina Carrot Cake
from Cooking Journey Blog

Full orange cake from above

More Orange Dessert Ideas:

Orange Almond Cake (GF+DF)

Easy Chocolate Orange Brownies

Orange Glazed Spiced Honey Cake

Grapefruit and Orange Panna Cotta

Easy Dairy-Free Orange Cake with Semolina Recipe:

Print Recipe
5 from 7 votes

Orange Semolina Cake with Orange Syrup

This Orange Semolina Cake topped with Orange Syrup is the perfect combination of light, moist and crunchy – a great cake to serve for dessert this winter!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: greek, Middle Eastern
Servings: 12 slices
Author: A Baking Journey

Ingredients

  • 3 Eggs
  • 1/4 cup (50gr) Caster Sugar
  • 1/2 cup (120ml) Olive Oil
  • 1 Orange, Zest and Juice, about 1/3 cup – 80ml of Orange Juice
  • 1 tbsp Lemon Juice
  • 1 cup (180gr) Fine Semolina , or Semolina Flour
  • 1 cup (100gr) Almond Meal or Almond Flour
  • 1 1/2 teasp. Baking Powder
  • 1/2 teasp. Baking Soda
  • 1 Orange, sliced for decoration

Orange Syrup

  • 2 Oranges, juiced
  • 1/2 Lemon, juiced
  • 3 tbsp (30 gr) Brown Sugar

Instructions

Orange Semolina Cake

  • Preheat the oven on 180'C/350'F. Grease a Round Springform Pan (see note 1) or line it with baking paper.
  • In a large bowl, whisk the Eggs and Caster Sugar until frothy. Add the Olive Oil, Orange Juice, Orange Zest and Lemon Juice.
  • Whisk in the Semolina, Almond Meal, Baking Powder and Baking Soda. Pour the batter in the Springform Pan.
  • Thinly slice 1 Orange and place the slices over the cake batter.
  • Bake for 20 to 25 minutes or until the tip of a knife comes out clean.

Orange Syrup

  • Place the Orange Juice, Lemon Juice and Brown Sugar in a small pot on low to medium heat. Leave to reduce until thick, stirring occasionally.

To serve

  • You can either pour the Syrup over the Full Cake or on Individual Slices (see note 2)

Notes

  1. I used a 8inch / 20cm Springform Pan for this cake.
  2. If you decide to pour the syrup over the warm cake after taking it out of the oven, make sure to wait until the cake has fully cooled to remove it from the pan. 

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