Semolina Cake with Orange Confites
The Semolina Cake with Orange Confites is a show-stopping dessert that combines Mediterranean-inspired flavors with exquisite presentation. Made with semolina, yogurt, and a hint of orange zest, this golden cake boasts a rich, tender crumb and a subtle citrus aroma. The real highlight, however, is the glossy candied orange slices—prepared by simmering fresh oranges in a sugar syrup—creating a perfect balance of sweet and tangy. A luscious orange-honey syrup is drizzled over the baked cake to infuse every bite with vibrant citrus notes. Ideal for special occasions, this easy-to-follow recipe brings layers of flavor and elegance to your dessert table. Give your guests a truly stunning treat with this semolina cake, bursting with citrus sophistication!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams semolina
- 50 grams all-purpose flour
- 150 grams granulated sugar
- 100 grams unsalted butter (melted)
- 250 milliliters milk
- 100 grams plain yogurt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 whole (for confites and juice) oranges
- 100 grams granulated sugar (for confites)
- 200 milliliters water
- 2 tablespoons honey
Instructions
Preheat the oven to 180°C (350°F) and grease a round 9-inch baking pan.
In a large mixing bowl, whisk together the semolina, all-purpose flour, sugar, and baking powder.
Add the melted butter, milk, yogurt, vanilla extract, and orange zest to the dry ingredients. Mix until combined into a smooth batter.
Pour the batter into the prepared baking pan and level the surface with a spatula.
Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the orange confites: Slice the oranges into thin rounds, discarding any seeds.
In a saucepan, combine the 200 ml of water and 100 grams of sugar. Bring to a boil, stirring until the sugar dissolves.
Add the orange slices and reduce the heat to simmer. Cook for 20-25 minutes, until the orange slices become translucent and the syrup thickens.
Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
In the same saucepan used for the confites, mix the orange juice (squeezed from any leftover parts of the oranges) and honey. Heat gently until combined to make an orange syrup.
Poke small holes over the surface of the cake using a skewer, and pour the warm orange syrup evenly over it, allowing it to soak in.
Decorate the top of the cake with the candied orange slices and brush them with any remaining syrup for a glossy finish.
Let the cake cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 248 mg | 82% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 526.0 g | 191% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 327.9 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 706 mg | 54% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1583 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
