Baked Almond and Orange Blossom Semolina Cake
A fragrant semolina cake infused with orange blossom water and topped with toasted almonds, perfect for a light and floral finish to your dinner party. This mediterranean-inspired desserts ready in about 50 minutes pairs semolina flour, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup semolina flour
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup plain yogurt
- 1/2 cup vegetable oil
- 2 tbsp orange blossom water
- 1/3 cup toasted sliced almonds
- 1 tsp vanilla extract
- for dusting powdered sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, whisk together 1 cup semolina flour, 1/2 cup all-purpose flour, and 1 tsp baking powder until evenly combined.
- Step 2: In another bowl, beat 3 large eggs with 1 cup granulated sugar until pale and fluffy, about 3 minutes using an electric mixer on medium speed.
- Step 3: Add 1/2 cup plain yogurt, 1/2 cup vegetable oil, 2 tbsp orange blossom water, and 1 tsp vanilla extract to the egg mixture and whisk until smooth and well combined.
- Step 4: Gradually fold the dry flour mixture into the wet ingredients using a spatula, mixing gently until no streaks remain.
- Step 5: Pour the batter into a greased 9-inch round cake pan, smoothing the top with a spatula. Sprinkle 1/3 cup toasted sliced almonds evenly over the surface.
- Step 6: Bake for 30-35 minutes until the cake is golden and a toothpick inserted into the center comes out clean.
- Step 7: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Dust lightly with powdered sugar before serving.
Frequently asked questions
How long does Baked Almond and Orange Blossom Semolina Cake take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Almond and Orange Blossom Semolina Cake?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep semolina flour from drying out.
Can I substitute ingredients in Baked Almond and Orange Blossom Semolina Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Almond and Orange Blossom Semolina Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Almond and Orange Blossom Semolina Cake?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
