Orange Almond Semolina Cake

This Orange Almond Semolina Cake is soft, moist, and beautifully fragrant. Made with fresh orange zest, almond flour, and tender semolina, it has a delicate texture and a citrus aroma that fills your kitchen while baking. The sliced almond topping adds a light crunch, creating the perfect balance between softness and texture. This cake is ideal for afternoon tea, dessert, or as a simple but elegant treat for guests.

What makes this cake special is the way semolina absorbs the fresh orange juice before baking. This step gives the crumb its signature moist and tender texture while enhancing the natural citrus flavor. Paired with butter, vanilla, and almonds, every slice is rich yet refreshing.

Ingredients

For the Cake:

150 ml (½ cup + 2 tbsp) fresh orange juice
160 g (1 cup) fine semolina flour
100 g (¾ cup) all-purpose flour
30 g (¼ cup) almond flour (almond meal)
2 tsp baking powder
½ tsp salt
226 g (1 cup) unsalted butter, softened
180 g (¾ cup + 2 tbsp) granulated or fine sugar
4 large eggs, at room temperature
1 tsp vanilla extract
Zest of 2 oranges
1 tbsp orange juice (extra for batter)

For the Topping:

40 g (½ cup) almond flakes

Instructions

Prepare the oranges:
Wash and dry the oranges, then finely grate the zest. Be careful not to include the white pith, as it can make the cake taste bitter. Squeeze the oranges and measure out 150 ml of juice. Set aside.
Soak the semolina:
In a medium bowl, combine the semolina with the orange juice and mix well. Allow the mixture to rest for 30 minutes. This helps soften the semolina and improves the final texture of the cake.
Prepare the dry ingredients:
In a separate bowl, sift together the flour, almond flour, baking powder, and salt. Set aside.
Cream the butter and sugar:
In a large mixing bowl, beat the softened butter and sugar using an electric mixer until the mixture becomes pale, light, and fluffy. This step helps create a soft and tender crumb.
Add the eggs and flavoring:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
Incorporate the semolina mixture:
Add the soaked semolina mixture to the butter and egg mixture. Mix on low speed until just combined.
Add the dry ingredients:
Using a spatula, fold in the dry ingredients in two additions, alternating with the remaining 1 tablespoon of orange juice. Mix only until the batter is smooth. Do not overmix.
Prepare the pan and bake:
Grease and line a round or square baking pan with parchment paper. Pour the batter into the pan and smooth the surface with a spatula. Sprinkle the almond flakes evenly on top.

Bake in a preheated oven at 180°C (350°F) for 50 to 55 minutes, or until a skewer inserted into the center comes out clean.
Cool and serve:
Allow the cake to cool completely in the pan before slicing. This cake becomes even more flavorful as it rests, and the texture improves after a few hours.

Serving Suggestions

Dust with powdered sugar before serving.
Pair with black tea, coffee, or warm milk.
Serve with a side of lightly sweetened whipped cream or Greek yogurt.

Storage

This cake keeps well covered at room temperature for up to 3 days. It can also be refrigerated in an airtight container for up to 5 days. For longer storage, freeze slices and thaw before serving.