Ingredients
- 1 1/2 cups semolina
- 1/2 cup shredded coconut
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 1 cup plain yogurt
- 1 teaspoon baking powder
- 1/2 cup chopped almonds
- 1/2 cup orange juice
- 1 teaspoon orange zest
Directions
Preheat oven to 350°F (175°C) and grease an 8-inch square or round baking pan.
In a large bowl, combine semolina, shredded coconut, sugar, and baking powder.
Stir in melted butter and yogurt until the mixture is smooth.
Fold in the chopped almonds.
Pour the batter into the prepared pan and smooth the surface.
Score the top into squares or diamonds and place one whole almond on each section.
Bake for 35–40 minutes until the top is golden and firm.
While the cake bakes, prepare the syrup by combining orange juice, sugar, and zest in a small saucepan.
Bring the syrup mixture to a gentle boil and simmer for 2–3 minutes until slightly thickened.
Pour the warm syrup over the hot cake immediately after removing it from the oven.
Let the cake soak for 10–15 minutes before slicing and serving.
Frequently Asked Questions
How should I properly store leftovers of this Almond and Coconut Semolina Cake?
This semolina cake is best stored at room temperature, covered loosely, for up to 3 days. Since it is soaked in an orange syrup, avoid refrigerating sealed containers, as this can make the texture overly dense. If you need to store it longer, wrap individual slices tightly in plastic wrap before freezing.
Can I substitute the yogurt in this semolina cake recipe with milk?
While you can substitute the 1 cup of plain yogurt with an equal amount of whole milk, the yogurt is crucial for moisture and a slight tang. If using milk, you may want to add an extra tablespoon of lemon juice to the batter to mimic the acidity that helps activate the baking powder.
What is the best way to make this cake ahead of time for a party?
This cake is excellent for making ahead since the syrup soaks in beautifully overnight. Bake the cake completely, pour the orange syrup over it while still warm, and let it cool fully. Store it covered at room temperature for up to 24 hours before serving for maximum flavor absorption.
