Description
A delightful Semolina Cake with Honey, Almonds, and Orange Zest that combines nutty flavors with a moist texture, perfect for any occasion.
Ingredients
Scale
- 200g (1 cup) fine semolina
- 100g (1/2 cup) all-purpose flour
- 150g (3/4 cup) sugar
- 100g (1/2 cup) unsalted butter, melted
- 3 large eggs
- 200ml (3/4 cup + 2 tbsp) whole milk
- 1 tsp baking powder
- 1/4 tsp salt
- Zest of 1 large orange
- 50g (1/2 cup) chopped almonds
- 100ml (1/3 cup + 1 tbsp) honey
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) round cake pan, lining the bottom with parchment paper.
- Sift together the fine semolina, all-purpose flour, baking powder, and salt in a large mixing bowl.
- In another bowl, whisk together the eggs, sugar, melted butter, honey, whole milk, and vanilla extract until smooth and creamy.
- Gradually fold the dry mixture into the wet mixture using a spatula until just combined.
- Add the orange zest and chopped almonds to the batter and fold gently to distribute evenly.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35–40 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Drizzle with extra honey and garnish with whole almonds and orange slices before serving.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- Experiment with different nuts or add dried fruits for variations.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Semolina Cake, Honey Cake, Almond Cake, Orange Zest Cake, Mediterranean Dessert