What if you could bake a tender, aromatic semolina cake—with bright citrus notes and warm cardamom spice—in under an hour? Our Orange Cardamom Semolina Cake streamlines traditional methods so you can go from mixing bowl to table in just 50 minutes, about 9 % faster than many classic recipes AllrecipesFood52. Packed with the nutty texture of semolina, the freshness of orange zest and juice, and the exotic warmth of cardamom, this cake is an elegant yet easy dessert for any occasion.
Ingredients List
| Ingredient | Quantity | Substitutions & Tips |
|---|---|---|
| Semolina flour | 1 cup (160 g) | Fine semolina for a finer crumb; coarse for more texture |
| All-purpose flour | ½ cup (65 g) | Whole wheat pastry flour to boost fiber |
| Granulated sugar | ¾ cup (150 g) | Coconut sugar or maple sugar for a deeper flavor |
| Baking powder | 2 tsp | Ensure freshness for a light rise |
| Ground cardamom | 1 tsp | Use 1 tsp cardamom pods crushed for extra aroma |
| Salt | ¼ tsp | Balances sweetness |
| Plain yogurt (5 % fat) | ½ cup (120 g) | Sour cream or nondairy yogurt for tang |
| Milk (dairy or plant-based) | ½ cup (120 ml) | Almond milk works well |
| Vegetable oil | ¼ cup (60 ml) | Melted coconut oil for a subtle tropical note |
| Orange zest | Zest of 1 medium orange | Lemon zest if oranges are unavailable |
| Fresh orange juice | ½ cup (120 ml) | Substitute with ¼ cup orange juice + ¼ cup water for balance |
| Orange-Cardamom Syrup | ||
| • Granulated sugar | ½ cup (100 g) | |
| • Fresh orange juice | ½ cup (120 ml) | |
| • Water | 2 Tbsp | |
| • Ground cardamom | ¼ tsp |
Timing
| Phase | Minutes |
|---|---|
| Prep & mix dry and wet ingredients | 10 |
| Bake cake | 30 |
| Make syrup | 5 (while cake bakes) |
| Pour syrup & rest | 5 |
| Total Time | 50 minutes — 9 % faster than average 55 min AllrecipesFood52 |
Step-by-Step Instructions
Step 1 – Preheat and Prep
Preheat your oven to 350 °F (175 °C). Grease an 8″ (20 cm) round or square cake pan and line the bottom with parchment.
Step 2 – Combine Dry Ingredients
In a large bowl, whisk together semolina, flour, sugar, baking powder, cardamom, and salt until evenly distributed.
Step 3 – Blend Wet Ingredients
In a separate bowl or large measuring cup, whisk yogurt, milk, oil, orange zest, and orange juice until smooth.
Step 4 – Make the Batter
Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—avoid over-mixing to keep the cake tender.
Step 5 – Bake the Cake
Transfer batter to prepared pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean Allrecipes.
Step 6 – Prepare Syrup
While the cake bakes, combine ½ cup sugar, ½ cup orange juice, 2 Tbsp water, and ¼ tsp cardamom in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat.
Step 7 – Soak the Cake
Once the cake is out of the oven, poke holes across the surface with a skewer. Immediately pour the warm syrup evenly over the hot cake. Let it absorb for 5 minutes.
Step 8 – Cool & Serve
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack. Slice and serve warm or at room temperature.
Nutritional Information (per serving, 1 of 12)
- Calories: 350 kcal
- Protein: 6 g
- Carbohydrates: 49 g
- Fat: 15 g
- Fiber: 1 g
- Sugar: 24 g
- Sodium: 150 mg
Nutrition data based on FatSecret’s entry for semolina cake FatSecret.
Healthier Alternatives for the Recipe
- Lower Sugar: Reduce cake sugar to ½ cup and syrup sugar to ⅓ cup; rely on orange juice sweetness.
- Gluten-Free: Substitute ½ cup rice flour + ½ cup almond flour for all-purpose flour; skip semolina for almond semolina texture.
- Oil Swap: Replace half the oil with unsweetened applesauce for 25 % fewer calories.
- Dairy-Free: Use coconut yogurt and almond milk in place of dairy ingredients.
Serving Suggestions
- Dust slices with icing sugar and garnish with candied orange peel for an elegant finish.
- Serve alongside a dollop of whipped cream or Greek yogurt for creaminess.
- Pair with fresh berries or a citrus salad for contrasting textures.
- Offer a scoop of vanilla or cardamom ice cream for an indulgent dessert.
Common Mistakes to Avoid
- Over-mixing the Batter: Leads to a dense cake—mix just until no dry streaks remain.
- Uneven Pan Prep: Failing to grease and line can cause sticking; don’t skip this step.
- Skipping Toothpick Test: Always check doneness at 30 minutes to prevent under- or over-baking.
- Pouring Cold Syrup: Warm syrup soaks in more evenly; cold syrup can cool the cake too quickly.
Storing Tips for the Recipe
- Room Temperature: Keep covered at room temperature for up to 2 days to preserve texture.
- Refrigeration: Store in an airtight container for up to 5 days; bring to room temperature before serving.
- Freezing: Slice and freeze individual portions in airtight bags for up to 1 month; thaw overnight in the fridge.
This Orange Cardamom Semolina Cake demonstrates how a few pantry staples—semolina, citrus, and spice—can create a showstopping dessert in under an hour. Its tender crumb, fragrant syrup soak, and balanced sweetness make it perfect for weeknight dinners or weekend gatherings alike. Try it tonight, leave your feedback or flavor twists in the comments, and subscribe for more globally inspired, quick-prep recipes delivered right to your inbox!
FAQs
Can I skip the syrup soak?
Yes, but the syrup adds moisture and intensifies the orange-cardamom flavor—highly recommended.
Why did my cake sink in the middle?
Likely from under-baking or opening the oven early. Ensure the center is set and avoid peeking during bake.
How can I make this cake vegan?
Use plant-based yogurt, almond milk, and swap orange syrup sugar for a vegan-certified sweetener.
Is cardamom essential?
It provides signature warmth. You could substitute ½ tsp cinnamon, but you’ll lose the unique floral spice.
Can I double the recipe?
Yes—use a larger pan and extend baking to 35–40 minutes, checking doneness with a toothpick.
