Orange-Olive Oil Semolina Cake Recipe

Glistening with a honey-orange glaze, this Orange-Olive Oil Semolina Cake Recipe pairs the nutty texture of semolina flour with the fruity richness of extra-virgin olive oil. It is a moist, aromatic loaf that defies dryness, making it a sophisticated choice for a Mediterranean-inspired brunch or dessert.

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Orange-Olive Oil Semolina Cake Ingredients

The Cake Batter:

• 1 cup fine semolina flour: Provides a lovely yellow hue and a unique, slightly coarse texture that contrasts with the soft crumb.
• 1 cup all-purpose flour: For structure.
• 2/3 cup extra-virgin olive oil: The star fat; choose a fruity, high-quality oil as the flavor will shine through.
• 1/4 cup plain Greek yogurt: Adds tang and ensures the cake stays tender.
• Citrus: 1 1/2 teaspoons orange zest and 1/2 cup fresh orange juice for brightness.
• Sweeteners: 1/4 cup sugar and 1/2 cup honey for floral sweetness and moisture retention.
• 3 large eggs: To bind and lift the heavy batter.
• Leavening: 1 tsp baking powder and 1/4 tsp baking soda.

The Honey-Orange Syrup:

• 1/4 cup honey & 2 tablespoons orange juice: Whisked together to glaze the warm cake.

The Fruit & Yogurt Garnish:

• Fresh Fruit: 2 navel oranges (supremed/segmented) and 2 cups strawberries (sliced).
• Honey Yogurt Cream: 1 1/2 cups Greek yogurt, 2 tbsp honey, and 1 tsp vanilla.

How To Make Orange-Olive Oil Semolina Cake

1. Prep and Whisk Dry: Preheat the oven to 350°F (175°C). Lightly coat a 9-by-5-inch loaf pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal. In a medium bowl, whisk together the all-purpose flour, fine semolina flour, baking powder, baking soda, and kosher salt.
2. Emulsify Wet Ingredients: In a large bowl, whisk the eggs, sugar, and Greek yogurt until smooth. Pour in the olive oil, fresh orange juice, orange zest, honey, and vanilla extract. Whisk vigorously until the oil is fully emulsified and the mixture is uniform.
3. Combine and Bake: Pour the flour mixture into the wet ingredients. Whisk gently just until the flour disappears; do not overmix. Scrape the batter into the prepared loaf pan. Bake for 55 to 70 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is deeply golden.
4. Glaze: While the cake bakes, mix the syrup ingredients. The moment the cake comes out of the oven, brush the top with 1 tablespoon of the honey-orange syrup. Let it cool in the pan for 20 minutes, then lift it out onto a rack to cool completely.
5. Prepare Accompaniments: Toss the orange segments and strawberries with the remaining honey-orange syrup. In a separate bowl, whisk the Greek yogurt with honey, vanilla, and a pinch of salt.
6. Serve: Slice the cooled cake and serve with a dollop of the honey-vanilla yogurt and a spoonful of the macerated fruit.

Recipe Tips

• Semolina Grind: Ensure you buy “fine” semolina flour (often used for pasta or pizza dough dusting). Coarse semolina will result in a gritty, sandy texture.
• Olive Oil Flavor: Because the oil is a primary flavor driver, avoid “light” olive oil. Use a robust Extra Virgin Olive Oil for that sophisticated, grassy undertone.
• Don’t Overbake: Olive oil cakes are meant to be moist. Start checking at the 55-minute mark. If the top is browning too fast, tent it loosely with foil.
• Supreming Oranges: To cut “supremes,” slice the top and bottom off the orange so it sits flat. Cut the peel and white pith away in strips. Slice between the membranes to release the clean segments of fruit.

What To Serve With Semolina Cake

• Mint Tea: Fresh mint tea complements the orange and honey notes.
• Roasted Nuts: Chopped pistachios or almonds scattered on top add a nice crunch.
• Cheese Board: This cake isn’t overly sweet, making it a great addition to a cheese course with goat cheese.
• Whipped Cream: If yogurt isn’t your favorite, traditional whipped cream works well too.

How To Store Orange-Olive Oil Cake

• Room Temperature: Olive oil cakes stay moist for days. Wrap tightly in plastic wrap and store on the counter for up to 3 days.
• Refrigerate: Can be refrigerated for up to 5 days, though the cold may firm up the texture slightly. Bring to room temp before eating.
• Freeze: Wrap the loaf (without fruit topping) in plastic and foil. Freeze for up to 3 months.

Orange-Olive Oil Semolina Cake Nutrition Facts

• Calories: 380 kcal
• Fat: 22g
• Carbohydrates: 42g
• Sugar: 24g
• Protein: 6g

Nutrition information is estimated per slice (cake only).

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