If you like orange cakes – don’t miss this semolina orange cake with almonds. It’s definitely one of the most moist cakes you could ever make. It has a delicious melt-in-your-mouth moist texture, and I like to add a small mound of whipped cream at the top, which makes it a bit more festive.
You can also easily make this cake dairy free – serving it without the whipped cream at the top, and it would be a great dessert for any kind of meal. This is definitely the most delicious cake for cold winter days.
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Photo: Natalie Levin
Semolina Orange Cake with Coconut
For the cake:
- 4 large eggs (separated)
- 150 grams (3/4 cup) sugar
- 140 grams (1 cup) all-purpose flour
- 200 grams (1 cup) semolina
- 100 grams (1 cup) shredded coconut
- 10 grams (2 tsp.) baking powder
- 1 tsp. vanilla extract
- 150 grams (3/4 cup) vegetable oil
- 240 ml. (1 cup) freshly squeezed orange juice
- Zest of 2 oranges
For the syrup:
- 240 ml. (1 cup) water
- 150 grams (3/4 cup) sugar
- 2-3 tbsp. lemon or orange juice
- Preheat oven to 175c degrees.
- In an electric mixer bowl, whip egg whites with sugar until you get a fluffy soft meringue.
- In a separate bowl, mix flour, semolina, coconut, baking powder and vanilla.
- Add in the egg yolks, oil, orange juice and zest, and mix just until incorporated.
- Add the meringue and fold gently, just until incorporated.
- Transfer the batter into 2 greased loaf pans and bake for about 30-35 minutes, or until golden brown and a toothpick comes out with moist crumbs.
- Cool slightly at room temperature and in the meantime, make the syrup.
- Syrup: In a small pot put water, sugar and lemon juice and bring to a boil.
- Cook for 2-3 minutes after boiling and remove from heat.
- Pour the syrup over the cake generously. Cool completely.
- Before serving, garnish with some powdered sugar.
- Keep the cake in the refrigerator for up to 5-6 days. Serve the cake at room temperature.
- Sprinkle powdered sugar just before serving, otherwise it is simply absorbed by the cake.