Description
This Semolina Cake with Honey, Almonds, and Orange Zest is a moist, fragrant dessert combining the nutty texture of semolina with the sweet richness of honey and citrusy freshness of orange zest. Baked to golden perfection and studded with crunchy almonds, this cake is perfect for afternoon tea or a delightful treat to share with friends and family.
Ingredients
Scale
Dry Ingredients
- 200g (1 cup) fine semolina
- 100g (1/2 cup) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 150g (3/4 cup) sugar
- 100g (1/2 cup) unsalted butter, melted
- 3 large eggs
- 200ml (3/4 cup + 2 tbsp) whole milk
- 100ml (1/3 cup + 1 tbsp) honey
- 1 tsp vanilla extract
Add-ins and Garnish
- Zest of 1 large orange
- 50g (1/2 cup) chopped almonds
- Extra honey for drizzling
- Whole almonds and orange slices for garnish
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) round cake pan and line the bottom with parchment paper to prevent sticking.
- Sift dry ingredients: In a large mixing bowl, sift together the fine semolina, all-purpose flour, baking powder, and salt to ensure they are well combined and aerated.
- Whisk wet ingredients: In another bowl, whisk the eggs, sugar, melted butter, honey, whole milk, and vanilla extract until the mixture is smooth and creamy, ensuring the sugar dissolves properly.
- Combine wet and dry ingredients: Gradually fold the dry mixture into the wet mixture using a spatula. Be gentle and mix until just combined to maintain a light texture in the batter.
- Add orange zest and chopped almonds: Fold in the zest of one large orange and the chopped almonds evenly throughout the batter, adding flavor and texture.
- Pour and bake: Pour the prepared batter into the greased cake pan and smooth out the top for even baking. Bake in the preheated oven for 35 to 40 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool and garnish: Allow the cake to cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely. Before serving, drizzle extra honey over the top and garnish with whole almonds and fresh orange slices for an appealing presentation.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blends suitable for baking.
- The cake is best served at room temperature, allowing the honey and orange flavors to fully develop.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- You can toast the almonds lightly for extra crunch and enhanced flavor before adding them to the batter.
- Using fresh orange zest is crucial for the best aroma and taste; avoid pre-packaged dried zest.
