Semolina Walnut Cake with Sour Cherry Compote

Name: Semolina Walnut Cake with Sour Cherry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup semolina flour; 1/2 cup all-purpose flour; 1 1/3 cups walnuts (4 oz), chopped; 1/2 teaspoon salt; 1 stick (1/2 cup) unsalted butter, softened; 2/3 cup sugar; 2 teaspoons finely grated fresh orange zest; 4 large eggs; 2/3 cup water; 1/2 cup sugar; 2 tablespoons fresh orange juice; 1 tablespoon honey; 2 teaspoons fresh lemon juice; Accompaniment:sour cherry compote

Servings: persons

1/2 cup semolina flour
1/2 cup all-purpose flour
1 1/3 cups walnuts (4 oz), chopped
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 teaspoons finely grated fresh orange zest
4 large eggs
2/3 cup water
1/2 cup sugar
2 tablespoons fresh orange juice
1 tablespoon honey
2 teaspoons fresh lemon juice
Accompaniment:sour cherry compote

1
Preheat oven to 350F.
2
Pulse flours, 1 cup walnuts, and salt in a food processor until nuts are finely chopped.
3
Beat together butter, sugar, and zest in a large bowl with an electric mixer until pale and fluffy.
4
Add eggs 1 at a time, beating well after each addition.
5
Stir in nut flour and spread batter evenly in a buttered 8-inch square metal pan.
6
Sprinkle evenly with remaining 1/3 cup walnuts.
7
Bake in middle of oven until golden and a tester comes out clean, 30 to 35 minutes.
8
Transfer pan to a rack.
9
Make syrup while cake bakes:
10
Simmer all syrup ingredients in a 1-quart saucepan, stirring until sugar is dissolved, 10 to 15 minutes, or until slightly thickened.
11
Finish cake:
12
Evenly brush warm syrup over hot cake and cool completely in pan on rack.
13
Cut into diamonds.

952

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 cup semolina flour, 1/2 cup all-purpose flour, 1 1/3 cups walnuts (4 oz), chopped, 1/2 teaspoon salt, and more.

Yes, Semolina Walnut Cake with Sour Cherry Compote 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.

That's it — enjoy your meal!