Orange & Cinnamon Semolina Cake


It’s really not that often that I cook a cake, but for some reason I had to make one today. I settled on a classic greek semolina cake as it’s my favourite kind. I hadn’t really factored in just how the 38ºC temperature outside would affect my kitchen – without air conditioning. Consequently I could barely breathe and looked rather pink and flustered. That said, I must note that this cake was delicious! As I type this, I am eyeing up the last piece alone on its plate. I am not the only one however, so I will have to make a sneaky manoeuvre to make sure I get it. Wish me luck.


125g butter (unsalted)
1/2 cup caster sugar
1 medium orange (zest of)
2 eggs
2 tablespoons orange liqueur
1 cup ground almonds
1 cup fine semolina
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 cup chopped almonds

1 cup freshly squeezed orange juice
1/2 cup caster sugar

Preheat the oven to 200ºC. Lightly grease a 20cm circular cake tin and set aside.

Beat together the sugar, butter and orange zest until light and creamy. Add the liqueur and one egg and beat until light and creamy. Repeat with the remaining egg. Mix together the almonds, cinnamon, semolina and baking powder and fold gently into the cake mixture. Dollop the mixture into the tin and smooth out. Sprinkle the almonds on top to decorate. Bake in the oven for 30-40 minutes until lightly browned and cooked in the centre. Place a skewer in and when it comes out clean it’s ready.

15 minutes before the cake is due to come out, heat the sugar and orange juice together over a moderate heat. Simmer for 5 minutes then remove from the heat to cool.

When the cake comes out of the oven, immediately pour the syrup evenly over the surface. Leave the to cool in the tin.

However you want!

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