{"id":7318,"date":"2019-08-13T21:38:33","date_gmt":"2019-08-13T16:08:33","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=7318"},"modified":"2023-11-16T13:48:38","modified_gmt":"2023-11-16T08:18:38","slug":"orange-semolina-almond-cake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/orange-semolina-almond-cake\/","title":{"rendered":"Orange Semolina Almond Cake"},"content":{"rendered":"\n

Soft, moist, and bursting with bright citrus flavor, this Orange Semolina Almond Cake is a fabulously lush tea-time treat!<\/p>\n\n\n

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I've had semolina cake on my mind for ages now. I did make it once a few years ago...nothing worth talking about! It was too dry and crumbly, not sweet enough. The good part was that I knew exactly how I wanted to fix it. It took me only 5 years to get to it, and boy, am I pleased with the result!<\/p>\n\n\n\n

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This Orange Semolina Almond Cake is just how I thought it should be. Soft crumb, beautifully fragrant with orange blossom water, orange zest and juice. A tad nutty texture thanks to almond meal and semolina. And it rose really well, without egg! Yep, no egg in the batter. I subbed it with yogurt which added to the moisture and a slight tang that's undoubtedly irresistible.<\/p>\n\n\n\n

If you can't get your hands on orange blossom water, don't worry, just add some extra orange zest. I really like to use freshly squeezed orange juice here. It's a tad bit of an effort, but it's really worth it. The bottled juices tend to be very sweet and have an artificial flavor, so I like to stay away from them.<\/p>\n\n\n\n

And let's give you another option..if oranges aren't available, use lemon juice and zest instead! So long as you get the fresh bright citrus zing, you are good to go!<\/p>\n\n\n\n

How To Make Orange Semolina Almond Cake<\/h2>\n\n\n\n

Making this one-bowl cake is as easy as ABC! Just measure out the dry ingredients in a bowl, add all the wet ingredients, and stir until thick and lump-free. Once baked, make a delicious orange honey syrup that gets poured over the warm cake.<\/p>\n\n\n\n

Let it soak for a bit and let all the flavors marry. Cut into fat slices and serve with a cuppa. <\/p>\n\n\n\n

And that gorgeous syrup? If you have any leftovers, serve them with the cake or use them on your pancakes, toast, or oatmeal, your tastebuds will thank you for this!<\/p>\n\n\n\n

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For added pizzazz, top the cake with some caramelized oranges<\/em><\/strong>. It's absolutely optional though. I have given the recipe below, just in case you want to give it a try. But do sprinkle toasted almonds on top for a wonderful nutty crunch. <\/p>\n\n\n\n

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Half the joy of cooking is sharing it with others.<\/strong> That\u2019s why I\u2019m always eager to hear from you.<\/em> So go right ahead & drop a comment or reach out on Instagram<\/a>, Pinterest<\/a>, YouTube<\/a>, or Facebook<\/a>. I hope you love this orange semolina almond cake as much as we do!<\/p>\n\n\n

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\ud83d\udcd6 Recipe<\/h2>
<\/g><\/svg><\/span> Tried this recipe?<\/span>Let us know<\/a> how it was!<\/span><\/span><\/div>\n
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Orange Semolina Almond Cake<\/h2>\n
<\/div>\nNatasha Minocha<\/a><\/span>\n
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Soft, moist and bursting with bright citrus flavor, this Orange Semolina Almond Cake is really a fabulously lush tea time treat!<\/div>\n
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