Almond-and-Orange Yogurt Cake

Rating: 3.61 stars
67 Ratings
  • 5 star values: 15
  • 4 star values: 23
  • 3 star values: 20
  • 2 star values: 6
  • 1 star values: 3

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

Everyday Food, June 2009

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Recipe Summary test

prep:
30 mins
total:
1 hr 30 mins
Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.

  • 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 Notes

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.

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Reviews (10)

67 Ratings
  • 5 star values: 15
  • 4 star values: 23
  • 3 star values: 20
  • 2 star values: 6
  • 1 star values: 3
Martha Stewart Member
Rating: 5 stars
06/03/2019
This is a phenomenal recipe. I make it quite often and it always turns out very well. Fragrant, moist, and delicious -- everyone I know loves this cake!
Martha Stewart Member
Rating: 4 stars
04/25/2016
This is a very good cake. I really liked the texture and moistness. For my first time making this cake, I followed the exact recipe. I was expecting to taste more orange flavor though. I plan to make this cake again, but I will juice one of those zested oranges and substitute some of the water with the juice to bump up the strength of orange flavor.
Martha Stewart Member
Rating: 4 stars
04/25/2016
This is a very good cake. I really liked the texture and moistness. For my first time making this cake, I followed the exact recipe. I was expecting to taste more orange flavor though. I plan to make this cake again, but I will juice one of those zested oranges and substitute some of the water with the juice to bump up the strength of orange flavor.
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Martha Stewart Member
Rating: 4 stars
04/25/2016
This is a very good cake. I really liked the texture and moistness. For my first time making this cake, I followed the exact recipe, except for the size of pan. Since I do not have a 9" cake pan, I used an 8", made 6 cupcakes with the extra batter, and adjusted the baking time. I was expecting to taste more orange flavor though. So, I plan to make this cake again, but I think I will juice an orange or two and substitute the water with orange juice to bump up the strength of orange flavor.
Martha Stewart Member
Rating: Unrated
04/08/2016
This is a traditional Turkish dessert called "revani" and is enjoyed with or without the orange flavor. Among the many dessert recipes that come with syrup, like baklava, this one is the easiest to make at home, so give it a try! Thanks Martha, for featuring this recipe!
Martha Stewart Member
Rating: Unrated
11/16/2010
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.
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Martha Stewart Member
Rating: Unrated
11/11/2009
My family doesn't care for sweet fluffy cakes so this was a big hit. The texture and flavour were great.
Martha Stewart Member
Rating: Unrated
09/20/2009
Looking back at the magazine, I see the water amount is 1/2 c.
Martha Stewart Member
Rating: Unrated
06/14/2009
Delicious, slightly crunchy, textured crumb, very moist.
Martha Stewart Member
Rating: Unrated
06/14/2009
This recipe is missing the ingredient amount needed for the water when making the syrup.
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