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Semolina Cake soaked in Orange Blossom Syrup

Semolina Cake soaked in Orange Blossom Syrup

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x


Semolina Cake soaked in Orange Blossom Syrup, a delicious super moist semolina cake infused with orange juice and orange blossom water with a little crunch from the topping of coconut and slivered almonds.




  • 1/2 cup + 2 Tbsp unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup Greek or regular yogurt, plain
  • 1/2 cup coconut cream
  • 1 1/2 cup fine semolina
  • 1/2 cup fine cornmeal
  • 1/3 cup milk
  • 1 tsp baking powder


  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup shaved almonds


  • 3/4 cup water
  • 1/3 cup granulated sugar
  • 1 orange, juice and zest
  • 1 tsp orange blossom water


  1. Preheat the oven to 350° F (180° C).
  2. Place the butter in a ramekin and melt in the microwave. Set aside.
  3. In a large mixing bowl, combine together the sugar, yogurt and coconut cream.
  4. Add in the milk, semolina, cornmeal, and baking powder.
  5. Finally stir in the melted butter, and let the mixture sit briefly so that the butter is absorbed.
  6. Transfer the semolina mixture into a lightly greased 9" round cake pan or baking dish.
  7. Bake in the preheated oven for about 45 minutes. If necessary, broil 1-2 minutes, checking the cake constantly, so that the top of the cake gains color.
  8. When ready, remove from oven.
  9. While the cake is baking, prepare the syrup.


  1. Place the water, orange juice and zest in a small saucepan on the stove top.
  2. Heat till the sugar is dissolved and the mixture comes to a boil.
  3. Turn heat to low and let cook for about 10 minutes (the mixture should reduce about 1/3).
  4. Remove from heat and add the orange blossom water.
  5. Let cool completely.
  6. As soon as the cake is removed from the oven, pour 3/4 of the cool syrup on top and let it absorb into the cake. For best result, let it sit for 1 hour before serving.
  7. When ready to serve, pour the rest of the juice on top of the cake and add the coconut and shaved almonds.
  8. Slice and enjoy!


You can substitute the coconut cream with the yogurt, for a total of 1 cup.

  • Category: Sweets
  • Method: Baking
  • Cuisine: Middle Eastern
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