Orange Cardamom Semolina Cake with Honey Drizzle

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist semolina cake flavored with fresh orange zest and aromatic cardamom, finished with a sticky honey glaze that adds a luscious sweetness. This Mediterranean-inspired recipe, ready in about 55 minutes, layers semolina flour, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 8 Mediterranean cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 1 cup semolina flour, 1/2 cup all-purpose flour, and 1 tsp baking powder. In a separate large bowl, beat 3 large eggs with 3/4 cup granulated sugar until pale and fluffy, about 3 minutes.
  2. Step 2: Stir in 1/2 cup melted unsalted butter, 1/2 cup plain yogurt, 2 tbsp fresh orange zest, and 1 tsp ground cardamom into the egg mixture. Gently fold in the flour mixture until just combined.
  3. Step 3: Pour batter into a greased 8-inch round cake pan and bake for 35-40 minutes until a toothpick inserted comes out clean and the top is golden. While the cake bakes, warm 1/3 cup honey with 2 tbsp fresh orange juice in a small saucepan over low heat until runny.
  4. Step 4: Remove cake from oven and immediately poke holes all over the top with a skewer. Drizzle the warm honey-orange glaze evenly over the cake. Allow to cool before slicing and serving.

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