Moist Orange Semolina Cake

I have this one candle that smells like baking. A gift from a friend – such a lovely idea, everything about it is beautiful… except for one thing: there’s the scent, but there’s no actual baking.

Yesterday I lit it again. Outside, it’s been drizzling for a second month in a row – it makes me want to howl at the cold and all that grey. But at home, we can create coziness: with candles, aromas, bright little things, and fruit. And it feels warmer – at least in our mind.

On the table, oranges were staring back at me. And in the pantry, there was a sad bag of semolina that had been sitting there for ages. Sad – because nobody cared about it.

A few hours passed between the idea and the actual baking. I love spontaneous decisions – they usually bring the best results.

And that’s how this soft, tender, very homey and incredibly easy cake was born – inspired by the scent of a Ukrainian candle and the color of Portuguese oranges.

Today I’m sharing the recipe: a moist orange semolina cake made with Greek yogurt, soaked with a simple orange syrup. It turns out juicy, never dry, and filled with a bright citrus aroma that lifts your mood even on the greyest day.

Why you’ll love this orange semolina cake

• Moist and soft thanks to Greek yogurt + syrup soak
• Quick and easy: a hand mixer helps, but a whisk works too
• Very fragrant: orange zest + orange juice + vanilla = magic
• Even better the next day: the texture becomes more tender and evenly soaked
• Texture-wise, it’s similar to the Lemon Loaf with Cottage Cheese recipe that is super popular on my blog or to a Chiffon Sponge Cake, but with a more pronounced orange aroma.

Ingredients

The exact quantities of ingredients in cups and grams are provided below in a convenient, printable card. The ingredients listed below are calculated for a 20-22 cm / 8-9 inch pan.

Cake batter

• Semolina
• Plain Greek yogurt (no flavorings)
• Eggs
• Sugar
• Olive oil
• 1 large orange
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Vanilla extract
• Sliced almonds for topping

Orange syrup (for soaking)

• Orange juice (preferably fresh)
• Sugar
• Cinnamon

Equipment

• 20-22 cm / 8-9 inch cake pan (or 24 cm / ~9.5 inch – the cake will be shorter)
• mixing bowl + hand mixer/whisk
• silicone spatula
• fine zester/grater
• skewer/toothpick (doneness + poking holes)
• small saucepan (for syrup)

How to make orange semolina cake

1) Hydrate the semolina (don’t skip!)

Mix semolina + Greek yogurt and let it rest 20-30 minutes.

This step is the secret: it makes the cake tender and removes that “grainy” dryness.

2) Prep the oven and pan

Preheat the oven to 175°C / 350°F (top and bottom heat).

Grease the pan and dust with semolina or flour, or line it with parchment paper.

3) Add orange + aromatics

Zest the orange (only the orange layer, avoid the white pith) straight into the semolina bowl.

Add orange juice (about 1/3 cup), salt, vanilla, and olive oil.

4) Beat eggs with sugar

In a separate bowl, beat eggs + sugar for about 2 minutes.

Add to the semolina mixture and stir well with a spatula.

5) Add dry ingredients

Sift the flour and mix it with baking powder + baking soda.

Add to the batter and gently mix until smooth.

The batter should be thick – like sour cream.

6) Bake

Bake 35-45 minutes at 175°C / 350°F until a skewer comes out clean (a few moist crumbs are fine).

If the top browns too quickly, cover with foil.

Orange syrup and soaking

Make the syrup while the cake bakes

In a small saucepan, bring orange juice + sugar + cinnamon to a boil, stirring.

Turn off the heat immediately – we’re not reducing it, just dissolving the sugar and building aroma.

Finish

Let the cake rest in the pan for 10 minutes.

Poke lots of holes with a skewer and pour the warm syrup over the cake in several additions.

Then comes the hardest part: let it sit for at least 1 hour, ideally 3-4 hours, or best of all overnight.

That’s when it becomes evenly soaked and perfectly moist.

Tips for perfect texture

1. Hydrating the semolina is not optional – it’s the foundation.
2. Don’t zest into the white pith (it can taste bitter).
3. Batter should be thick like sour cream. If your yogurt is very thick and the batter feels too dense, add 1-2 tbsp orange juice or water.
4. This cake often tastes even better the next day.

How to store

Room temperature (covered): up to 2 days

Refrigerator: 4-5 days. Before serving, warm slightly or let it sit at room temp for 20 minutes

FAQ

Can I replace Greek yogurt?

Yes. Use thick plain yogurt. Kefir also works, but the texture may be slightly different.

Why use both baking soda and baking powder?

Greek yogurt provides acidity, baking soda reacts with it, and baking powder adds extra lift and stability.

Why did my semolina cake turn out dry?

Most common reasons: semolina wasn’t hydrated long enough, cake was overbaked, or syrup was poured too quickly / not enough (pouring in several additions helps).

Can I make it eggless?

You can, but it needs different ratios for structure. If you want that version – leave a comment and I’ll develop a proper eggless recipe.

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If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!