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Almond-and-Orange Yogurt Cake

Semolina is a coarse-ground flour made from durum wheat. Look for it in the baking section of your supermarket or health-food store.

  • Prep:
  • Total Time:
  • Servings: 8
Almond-and-Orange Yogurt Cake

Source: Everyday Food, June 2009


  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 2/3 cups sugar
  • 1/2 cup water
  • 6 wide strips orange zest, plus 1 tablespoon finely grated zest
  • 3/4 cup semolina flour
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1/2 cup blanched almonds, finely ground in a food processor
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, plus 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 cup Greek yogurt (full-fat), plus more for serving


  1. Preheat oven to 350 degrees. Butter a 9-inch round cake pan and line with parchment paper; butter paper. In a small saucepan, combine 2/3 cup sugar, water, and orange-zest strips. Bring to a simmer over medium-high; cook until sugar has dissolved, about 3 minutes. Set syrup aside to steep.

  2. In a large bowl, whisk together flours, almonds, grated orange zest, baking powder, and salt. In another large bowl, using an electric mixer, beat butter and remaining sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately beat in flour mixture and yogurt, beginning and ending with flour mixture.

  3. Transfer batter to prepared pan; bake until cake is golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan 10 minutes, then invert onto a rimmed serving plate. Using a fork, poke shallow holes (about 15) into top of cake. Pour half the syrup over cake; garnish with orange-zest strips from syrup. Let cool completely. Serve with yogurt and remaining syrup.

Cook's Note

If you'd like to omit the semolina, increase the all-purpose flour to 1 1/2 cups. Instead of orange zest, you can substitute lemon zest: 2 teaspoons grated and 4 strips.

Reviews (5)

  • sherokomradhuni 16 Nov, 2010

    I just baked this cake. This cake is very moist already without the syrup. It also gives a crunchy texture because of the semolina flour, which I liked very much. If you do not like the crunchiness use all purpose flour instead of semolina. Also I did not use the syrup even though I made it. I didn't use the syrup because my husband liked the cake already without the syrup. I think if I use the syrup the cake will become too sweet and wet. I loved this cake and I will make it many more times.

  • Sandraellen 11 Nov, 2009

    My family doesn't care for sweet fluffy cakes so this was a big hit. The texture and flavour were great.

  • njcarter 20 Sep, 2009

    Looking back at the magazine, I see the water amount is 1/2 c.

  • marljong 14 Jun, 2009

    Delicious, slightly crunchy, textured crumb, very moist.

  • marljong 14 Jun, 2009

    This recipe is missing the ingredient amount needed for the water when making the syrup.

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