Dense, tender crumb flecked with semolina and almond meal gives this cake a rustic, slightly grainy texture that stays moist. Bright orange zest and a splash of orange blossom water lift the batter with floral citrus notes. A glossy citrus-yogurt glaze cuts the sweetness and leaves a clean, tangy finish. Serve warm or at room temperature for brunch, afternoon tea, or as a light dessert with fresh fruit.
Ingredients
- Fine semolina (1 cup / 150 g)
- All-purpose flour (3/4 cup / 95 g)
- Almond meal (3/4 cup / 90 g)
- Baking powder (1 1/2 tsp)
- Baking soda (1/2 tsp)
- Salt (1/4 tsp)
- Granulated sugar (3/4 cup / 150 g)
- Large eggs (3, room temperature)
- Olive oil or neutral oil (1/2 cup / 120 ml)
- Whole milk or plain yogurt (1/3 cup / 80 ml)
- Orange zest (2 tablespoons) and freshly squeezed orange juice (1/3 cup / 80 ml)
- Orange blossom water (1 teaspoon)
- Sliced almonds for topping (optional, 2 tablespoons)
- For the glaze: plain yogurt (1/2 cup / 120 g), powdered sugar (3/4 cup / 90 g), lemon or orange juice (1–2 tablespoons)
Instructions
- Preheat oven to 350°F (180°C). Grease and line a 9-inch (23 cm) round springform pan or a loaf pan; dust lightly with flour or semolina.
- In a large bowl whisk together semolina, flour, almond meal, baking powder, baking soda, salt, and sugar until evenly combined.
- In a separate bowl whisk the eggs until smooth, then whisk in the oil, milk (or yogurt), orange zest, orange juice, and orange blossom water.
- Pour the wet ingredients into the dry and stir with a spatula until just combined; the batter will be thick but pourable. Scrape down the bowl so nothing is missed.
- Transfer batter to the prepared pan, smoothing the top. Sprinkle sliced almonds over the surface if using.
- Bake for 35–45 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. Check at 30 minutes for smaller pans.
- Let the cake cool in the pan for 10 minutes, then release and transfer to a wire rack to cool further while you make the glaze.
- For the glaze, whisk together yogurt, powdered sugar, and lemon or orange juice until smooth and pourable. Adjust sweetness and thickness by adding more sugar or a splash more juice.
- When the cake is warm or at room temperature, drizzle the glaze over the top and let it set for 15–20 minutes before slicing. Serve with fresh berries or a dollop of mascarpone if you like.
Tips or Variations
- Swap orange blossom water for 1 teaspoon vanilla if you prefer a less floral note.
- To make it gluten-free, use a 1:1 gluten-free flour blend in place of the all-purpose flour.