Ingredients
- 1 cup semolina
- 1 cup plain Greek yogurt
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons orange zest
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
- 2 tablespoons honey or maple syrup
Directions
Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
In a large bowl, whisk together Greek yogurt, sugar, eggs, vegetable oil, orange zest, and vanilla extract until smooth.
In a separate bowl, combine semolina, baking powder, baking soda, salt, and poppy seeds.
Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and smooth the surface.
Let the batter rest for 10 minutes to allow the semolina to absorb moisture.
Bake for 35–40 minutes, or until golden and a toothpick inserted into the center comes out clean.
Drizzle the yogurt glaze over the cooled cake before serving, if desired.
Frequently Asked Questions
How should I properly store leftover Semolina Cake with Yogurt and Orange Zest?
This moist semolina cake is best stored at room temperature, covered tightly, for up to 3 days. Since it contains yogurt, avoid leaving it out for extended periods in very warm weather. For longer storage, you can refrigerate it, allowing it to come to room temperature before serving for the best texture.
Can I substitute the Greek yogurt in this semolina cake recipe?
Yes, you can substitute the 1 cup of Greek yogurt with an equal amount of full-fat plain yogurt or sour cream for similar moisture and tang. Ensure the substitute is room temperature before mixing it with the wet ingredients to maintain the correct batter consistency.
What is the best way to ensure my semolina cake bakes evenly at 350°F?
To ensure an even bake for this medium-difficulty recipe, make sure your 8-inch round cake pan is properly greased and lined with parchment paper on the bottom. Baking at the specified 350°F (175°C) for about 40 minutes should work, but test for doneness by inserting a toothpick into the center; it should come out clean.
