The aroma of freshly baked goods wafting through the house is always a delight, but there is something uniquely magical about the scent of orange blossom semolina cake. This Middle Eastern delicacy has become a cherished favorite in my household, and it’s easy to understand why. The combination of semolina’s hearty texture with the delicate essence of orange blossom water creates a cake that is both comforting and exotic. My family couldn’t get enough of it, and I find myself returning to this recipe time and time again, not just for its flavor but for the shared moments of joy it brings to our table.

Ingredients

The beauty of this orange blossom semolina cake lies in its simplicity. You’ll need the following ingredients:

• 1 cup of semolina
• 1 cup of sugar
• 1 cup of plain yogurt
• 1/2 cup of unsalted butter, melted
• 1 teaspoon of baking powder
• 2 tablespoons of orange blossom water
• 1/4 cup of slivered almonds (optional)
• For the syrup:
• 1 cup of sugar
• 1 cup of water
• 1 tablespoon of lemon juice
• 1 tablespoon of orange blossom water

Instructions

Begin by preheating your oven to 350°F (175°C). Grease a 9×9 inch baking dish to prevent the cake from sticking.

In a large mixing bowl, combine the semolina, sugar, yogurt, melted butter, baking powder, and orange blossom water. Stir the mixture until all the ingredients are well incorporated and the batter appears smooth.

Pour the batter into the prepared baking dish and spread it evenly. If you’re using almonds, sprinkle them over the top of the batter.

Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the syrup. In a small saucepan, combine the sugar, water, and lemon juice. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely. Let it simmer for about 10 minutes, then remove from heat and stir in the orange blossom water. Allow the syrup to cool slightly.

Once the cake is out of the oven, use a fork to poke holes all over the surface. Pour the warm syrup evenly over the cake, allowing it to soak in. Let the cake cool to room temperature before serving.

Nutrition Facts

This orange blossom semolina cake is not only delicious but also provides a moderate indulgence. The recipe yields approximately 9 servings, with each serving containing around 250 calories. Of course, nutritional values may vary depending on the exact brands of ingredients used and any optional additions, like almonds.

Preparation Time

The preparation of this delightful cake is straightforward and doesn’t require much time. In total, you can expect to spend about 15 minutes preparing the ingredients and batter. Baking will take an additional 30-35 minutes, and you’ll want to allow some time for the syrup to simmer and the cake to cool. Overall, from start to finish, you can enjoy a fragrant slice of orange blossom semolina cake in just about an hour.

How to Serve

• Serve it warm or at room temperature for the best flavor experience.
• Pair it with a refreshing cup of mint tea to complement the cake’s floral notes.
• Garnish with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• Dust the top with powdered sugar for a touch of elegance.
• Enjoy it as a delightful accompaniment to a fresh fruit salad.

Additional Tips

1. Use high-quality orange blossom water: The flavor of the orange blossom water is central to this cake. Invest in a good quality brand to ensure a fragrant and authentic taste.

2. Experiment with nuts: While slivered almonds are a classic choice, you can also try pistachios or walnuts for a different texture and flavor profile.

3. Make it ahead: This cake keeps well and can be made a day in advance. The flavors meld beautifully as it sits, making it even more delicious the next day.

4. Adjust sweetness: If you prefer a less sweet cake, you can reduce the sugar in both the cake and syrup by about 1/4 cup without compromising the overall taste.

5. Be patient with the syrup: Allow the syrup to cool slightly before pouring it over the cake to prevent it from becoming too soggy. This step ensures the cake absorbs the syrup evenly and maintains its texture.

FAQ Section

Q: Can I substitute the yogurt with another ingredient?

A: Yes, you can substitute yogurt with an equal amount of sour cream or buttermilk. This will slightly alter the flavor but will still yield a delicious cake.

Q: Is it necessary to use orange blossom water?

A: Orange blossom water is a key ingredient that gives the cake its distinctive floral aroma. If you cannot find it, you might use rose water as an alternative, though it will change the flavor profile.

Q: How should I store leftovers?

A: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.

Q: Can this cake be made gluten-free?

A: While traditional semolina is not gluten-free, you can experiment with gluten-free semolina alternatives or use a gluten-free baking mix. Keep in mind that the texture may differ slightly.

Q: Can I freeze the cake?

A: Yes, you can freeze the cake. After it has cooled completely, wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw it at room temperature before serving.