Today I want to show you how to make a Semolina Orange Cake. This one bowl cake made with semolina flour has a crunchy sweet crust outside, soft and tender texture inside and some delicate notes of orange flavor.
Ingredients for the cake:
200g semolina flour
170g all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
200g sugar
120 ml vegetable oil
100 ml orange juice
100 ml buttermilk
2 tbsp orange zest
1 tsp lemon zest
*All the ingredient needs to be at room temperature.
Ingredients for the syrup(optional):
200 ml water
40 ml orange juice
10 ml lemon juice
40g sugar
Ingredients for the cream cheese frosting (optional):
100g cold cream cheese
50g powdered sugar
Step 1
In a large mixing bowl combine the semolina flour, sugar, buttermilk, orange juice, vegetable oil, salt, orange zest, lemon zest and give it a good stir so all the ingredients are combined well. Set the mixture aside for one hour to allow the semolina flour to soak in the liquid.
Step 2
In the meantime, combine the all-purpose flour, baking soda, baking powder and mix well.
Step 3
After one hour the semolina mixture thickened well and now, we can combine it with the dry ingredients. Mix it with a spatula until the flour is incorporated well.
Step 4
Transfer the cake batter into a baking pan covered with parchment paper and smooth it with a spatula. Bake it at 350 F degrees for about 35 minutes or until a beautiful golden-brown top. I use a 9×9 baking pan, but you can use any baking pan you have. The only difference will be the baking time.
Step 5
Check the readiness of the cake with a skewer or toothpick. The skewer inserted into the cake should come out dry. Transfer the cake onto a cooling rack and let it cool completely.
Step 6
My cake has cooled down, and I like to trim the sides of the cake and divided it into small pieces. The cake turned out soft and is holding its shape very well.
Step 7
If you like a moist type of cakes, you can make a syrup by combining water, orange juice, lemon juice, sugar and bringing it to a boil. Then transfer the mixture into a bowl and let it cool.
When the cake is still warm, poke the surface with a skewer and pour the syrup on top. Let it soak for about 20 minutes before serving.
I like my cake the way it turned out, so I will just decorate it with cream cheese frosting. You can also just dust it with powdered sugar or serve it with a ball of ice cream.
My beautiful semolina cake is ready!
Notes:
All the ingredient for the cake needs to be at room temperature.
I use a 9×9 baking pan, but you can use any baking pan you have. The only difference will be the baking time.
If you like a moist type of cakes, you can make a syrup to soak the cake.
You may decorate the cake with cream cheese frosting, dust it with powdered sugar or serve it with a ball of ice cream.
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Semolina Orange Cake
This one bowl cake made with semolina flour has a crunchy sweet crust outside, soft and tender texture inside and some delicate notes of orange flavor.
Ingredients for the cake:
- 200 g semolina flour
- 170 g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 200 g sugar
- 120 ml vegetable oil
- 100 ml orange juice
- 100 ml buttermilk
- 2 tbsp orange zest
- 1 tsp lemon zest
Ingredients for the syrup(optional):
- 200 ml water
- 40 ml orange juice
- 10 ml lemon juice
- 40 g sugar
Ingredients for the cream cheese frosting (optional):
- 100 g cold cream cheese
- 50 g powdered sugar
-
In a large mixing bowl combine the semolina flour, sugar, buttermilk, orange juice, vegetable oil, salt, orange zest, lemon zest and give it a good stir so all the ingredients are combined well. Set the mixture aside for one hour to allow the semolina flour to soak in the liquid.
-
In the meantime, combine the all-purpose flour, baking soda, baking powder and mix well.
-
After one hour the semolina mixture thickened well and now, we can combine it with the dry ingredients. Mix it with a spatula until the flour is incorporated well.
-
Transfer the cake batter into a baking pan covered with parchment paper and smooth it with a spatula. Bake it at 350 F degrees for about 35 minutes or until a beautiful golden-brown top. I use a 9×9 baking pan, but you can use any baking pan you have. The only difference will be the baking time.
-
Check the readiness of the cake with a skewer or toothpick. The skewer inserted into the cake should come out dry. Transfer the cake onto a cooling rack and let it cool completely.
-
My cake has cooled down, and I like to trim the sides of the cake and divided it into small pieces. The cake turned out soft and is holding its shape very well.
-
If you like a moist type of cakes, you can make a syrup by combining water, orange juice, lemon juice, sugar and bringing it to a boil. Then transfer the mixture into a bowl and let it cool. When the cake is still warm, poke the surface with a skewer and pour the syrup on top. Let it soak for about 20 minutes before serving.
-
I like my cake the way it turned out, so I will just decorate it with cream cheese frosting. You can also just dust it with powdered sugar or serve it with a ball of ice cream.
All the ingredient for the cake needs to be at room temperature.
I use a 9×9 baking pan, but you can use any baking pan you have. The only difference will be the baking time.
If you like a moist type of cakes, you can make a syrup to soak the cake.
You may decorate the cake with cream cheese frosting, dust it with powdered sugar or serve it with a ball of ice cream.
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How to Make Napoleon Cake
Cranberry Almond Cake
Applesauce Cake
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