Moroccan · Desserts
Orange Semolina Cake
Drawing on the orange groves that ring Marrakech's Ouled Mimoun district, this moist, syrup-soaked semolina cake is scented with orange zest and juice, a simpler, home-style cousin to the almond-laden pastries of the medina's patisseries.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 8
- Level
- Medium
Ingredients
- 250 g fine semolina
- 150 g sugar
- 3 eggs
- 150 ml plain yoghurt
- 100 ml olive oil or melted butter
- Zest of 2 oranges and juice of 1
- 1.5 tsp baking powder
- For the syrup: juice of 3 oranges, 100 g sugar
Method
- 1
Mix the batter
Whisk the eggs and sugar together until pale, then whisk in the yoghurt, oil, orange zest and juice.
- 2
Fold in dry ingredients
Fold in the semolina and baking powder until just combined into a smooth batter.
- 3
Bake
Pour into a greased cake tin and bake at 180°C for 35–40 minutes until golden and a skewer comes out clean.
- 4
Make the syrup
While the cake bakes, simmer the orange juice and sugar together for 8–10 minutes until slightly syrupy.
- 5
Soak
As soon as the cake comes out of the oven, prick it all over with a skewer and pour the warm syrup evenly over the top so it soaks in.
- 6
Cool and serve
Let the cake cool in the tin to absorb the syrup fully before slicing.
Chef's tips
- Prick the cake while both cake and syrup are still warm — this is when the syrup soaks in most evenly.
- Rest the batter for 10 minutes before baking to let the semolina hydrate for a more tender crumb.
- This cake keeps well for several days at room temperature, covered, as the syrup helps preserve moisture.
Frequently asked questions
Can I use yoghurt substitutes?
Buttermilk or a thinned sour cream both work as substitutes, keeping the same moist, slightly tangy crumb.
Why use semolina instead of flour?
Semolina gives a distinct, slightly grainy texture and readily soaks up syrup, which is why it is favoured in many Mediterranean and Moroccan syrup cakes.