Super quick and easy to make, this Orange Semolina Cake is the perfect combination of light, moist and crunchy! Topped with an Orange Syrup, it is a great dairy-free orange cake to serve for dessert this winter.
Why we love this recipe
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.
Semolina is simply an awesome ingredient to add texture to baked goods and works perfectly with citrus fruits, just like in my mini Blood Orange Semolina Cakes, or even veggies like this Semolina Carrot Cake!
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!
To make this orange cake with semolina flour, 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.
You will need (scroll down to recipe card for all quantities):
- Eggs: medium size, at room temperature
- Caster Sugar: or Fine White Granulated Sugar
- Canola Oil: or your your choice of neutral flavoured cooking oil
- Fresh Orange: both the zest and the juice
- Lemon Juice: just a touch for flavour balancing
- Fine Semolina: or Semolina Flour
- Almond Meal: gives a delicious flavour and fluffy texture to the cake
- Baking Powder & Baking Soda: the classic raising agent combo for a nice and airy cake!
- Optional: one sliced Orange for toppings.
How to make this Almond Semolina Cake
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:
- Whisk the Eggs and Sugar in a bowl until frothy - about 3 to 5 minutes.
- Add the Oil, Lemon Juice, Orange Juice and Zest.
- Mix in the dry ingredients: Fine Semolina, Almond Meal, Baking Powder and Baking Soda.
- Pour the semolina cake batter in a lined 8'' / 20 cm springform pan. You can grease the edges of the pan as well if you are worried it will stick to the pan.
- 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...!?
Orange Syrup Topping
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.
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!
Yes, this cake is Dairy-Free! There is no butter, milk or dairy product used to make this cake. Instead, I used Canola Oil and Orange Juice to create a really nice and moist 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 1 or 2 days. 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.
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Orange Semolina Cake with Orange Syrup
- 3 Eggs
- 1/4 cup (50gr) Caster Sugar - (*)
- 1/2 cup (120ml) Canola Oil - or neutral cooking 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
- 2 Oranges, juiced
- 1/2 Lemon, juiced
- 3 tbsp (30 gr) Brown Sugar
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
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 Canola 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.
- 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.
- You can either pour the Syrup over the Full Cake or on Individual Slices (see note 2)
Tried this recipe? Make sure to leave a comment and star rating below!
- I used a 8inch / 20cm Springform Pan for this cake.
- 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.