Semolina Almond Orange Cake Recipe

Name: Semolina Almond Orange Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup almond flour; 8 ounces all-purpose flour (about 1 3/4 cups); 1 cup semolina flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 1/2 cups sugar, divided; 2 tablespoons grated orange rind, divided; 1 3/4 teaspoons vanilla extract, divided; 4 large eggs; 1 cup plain whole-milk yogurt; Baking spray with flour; 3/4 cup fresh orange juice; 1/4 cup Grand Marnier (orange-flavored liqueur), optional

Servings: persons

1 cup almond flour
8 ounces all-purpose flour (about 1 3/4 cups)
1 cup semolina flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar, divided
2 tablespoons grated orange rind, divided
1 3/4 teaspoons vanilla extract, divided
4 large eggs
1 cup plain whole-milk yogurt
Baking spray with flour
3/4 cup fresh orange juice
1/4 cup Grand Marnier (orange-flavored liqueur), optional

1
Preheat oven to 350u00b0.
2
Spread almond flour on a baking sheet. Bake at 350u00b0 for 5 minutes or until fragrant, stirring after 3 minutes. Cool almond flour completely on pan.
3
Weigh or lightly spoon all-purpose flour into measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk.
4
Place butter and 1 1/4 cups sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well combined. Add 1 tablespoon rind and 1 1/2 teaspoons vanilla; beat 1 minute. Add eggs, 1 at a time, beating well after each addition. Add flour mixture; beat at low speed 1 minute or just until combined. Add yogurt; beat 1 minute or just until combined. Scrape batter into a 10-cup Bundt pan coated with baking spray. Bake at 350u00b0 for 45 minutes or until a wooden pick inserted in center of cake comes out completely dry.
5
Combine remaining 1/4 cup sugar, remaining 1 tablespoon rind, and orange juice in a small saucepan; bring to a boil. Remove pan from heat; stir in remaining 1/4 teaspoon vanilla and liqueur, if desired. Pierce entire surface of cake in pan liberally with a skewer; drizzle half of glaze over cake. Let stand 15 minutes. Loosen cake from sides of pan using a narrow metal spatula. Invert onto plate. Pierce top of warm cake liberally with a skewer; drizzle remaining glaze over cake. Serve cake at room temperature.
6
BAKE A SECOND BATCH
7
Because this batter should not sit around waiting to go in the oven, make sure two Bundt pans will fit on your oven's middle rack before doubling it. To transport or ship overnight, cool and wrap the cake on a cardboard cake circle or plate using plastic wrap; place in a box with little wiggle room.

1368

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup almond flour, 8 ounces all-purpose flour (about 1 3/4 cups), 1 cup semolina flour, 2 teaspoons baking powder, and more.

Yes, Semolina Almond Orange Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Semolina Almond Orange Cake

How did you like this recipe?

Frequently Asked Questions