Orange blossom semolina cake with honey spiced yoghurt

  • 1 hr preparation
  • Serves 8
  • Print


Orange blossom semolina cake
  • 125 gram butter, softened
  • 1/2 cup (110g) caster sugar
  • 2 tablespoon finely grated orange rind
  • 1 teaspoon orange blossom water
  • 3 eggs
  • 1 cup (160g) semolina
  • 1 cup (120g) almond meal (ground almonds)
  • 1 teaspoon baking powder
  • 1/2 cup (40g) flaked almonds
  • 2 tablespoon caster sugar, extra
Orange syrup
  • 1 1/3 cup (330ml) freshly squeezed
  • orange juice
  • 1/2 cup (110g) caster sugar
Honey spiced yoghurt
  • 1 3/4 cup (500g) greek-style plain yoghurt
  • 2 tablespoon honey
  • 1/4 teaspoon ground cardamom


Orange blossom semolina cake with honey spiced yoghurt
  • 1
    Preheat the oven to 180°C (160°C fan- forced). Grease a deep 25cm round cake pan; line base and sides with baking paper.
  • 2
    Beat butter and sugar in a small bowl with an electric mixer until pale. Beat in rind and orange blossom water, then eggs one at a time. Transfer mixture to a large bowl; stir in semolina, almond meal and sifted baking powder.
  • 3
    Spoon mixture into prepared pan; sprinkle with flaked almonds and extra sugar. Bake for about 35 minutes or until cooked when tested with a skewer. Turn onto wire rack, top-side up.
  • 4
    Meanwhile, to make orange syrup, combine juice and sugar in a small saucepan; stir over low heat, without boiling, until sugar is dissolved. Bring to the boil. Reduce heat, simmer, uncovered, for about 3 minutes or until the juice looks slightly syrupy. Remove from heat.
  • 5
    Pierce the hot cake all over with a skewer; pour half the hot syrup over the cake.
  • 6
    To make honey spiced yoghurt, combine all the ingredients in a bowl.
  • 7
    Serve the warm cake with the remaining orange syrup and honey spiced yoghurt.


Cake suitable to freeze.

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