Step 1: Prepare the Ingredients

1. Zest and juice your oranges, ensuring no bitter white pith is included.

2. Measure and set out all ingredients for smooth preparation.

Step 2: Mix the Semolina Base

1. In a large bowl, combine the semolina and yoghurt. Stir until it forms a thick paste.

2. Add the orange juice and zest to the semolina mixture. Mix well and let it rest for 10–15 minutes to allow the semolina to absorb the liquid.

Step 3: Cream Butter and Sugar

1. In a separate bowl, cream the butter and sugar together using a hand mixer or whisk until light and fluffy.

2. Add the vanilla extract and mix briefly.

Step 4: Combine the Batter

1. Gradually fold the butter-sugar mixture into the semolina mixture.

2. Add the baking powder and gently fold until everything is well combined. The batter will be thick but spreadable. Add 1–2 tablespoons of milk if it seems too thick.

Step 5: Bake the Cake

1. Preheat your oven to 350°F (175°C).

2. Grease and flour an 8-inch (20cm) round or square cake pan.

3. Pour the batter into the prepared pan, smooth the top, and tap the pan on the counter to release any air bubbles.

4. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

1. Remove the cake from the oven and let it cool in the pan for 10 minutes.

2. Transfer it to a wire rack to cool completely before slicing.

3. Garnish with powdered sugar, chopped nuts, or drizzle with a citrus syrup for extra flavor.

Citrus Syrup (Optional)

1. Combine 1/4 cup (60ml) orange juice and 2 tbsp sugar in a saucepan.

2. Heat over medium heat until the sugar dissolves and the syrup thickens slightly.

3. Drizzle over the cooled cake for added moisture and tanginess.