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Greek Orange Cake

Greek Orange Cake Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Calories: 427
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups fine semolina
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup plain Greek yogurt
  • 1/2 cup olive oil
  • 2 tablespoons orange zest
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup water
  • 1 cup granulated sugar (for syrup)
  • 1/4 cup fresh orange juice (for syrup)
  • 1 wide strip orange zest
  • 1 small cinnamon stick

Method
 

  1. Preheat oven to 350F (180C). Grease a 9-inch round cake pan. Whisk together semolina, flour, baking powder, and salt in a large bowl.
  2. In another bowl, whisk eggs and 1 cup sugar until pale. Whisk in yogurt, olive oil, orange zest, 1/4 cup orange juice, and vanilla until smooth.
  3. Fold wet ingredients into dry ingredients until just combined. Pour batter into the prepared pan and bake 35 to 40 minutes, until a toothpick comes out with moist crumbs.
  4. While the cake bakes, combine water, remaining 1 cup sugar, remaining 1/4 cup orange juice, orange zest strip, and cinnamon stick in a saucepan. Bring to a boil, stirring to dissolve sugar, then simmer 5 to 6 minutes. Remove zest and cinnamon.
  5. Poke the hot cake all over with a skewer. Slowly ladle the hot syrup over the cake, letting it absorb between additions. Let the cake sit in the pan for at least 1 hour, then slice and serve.

Notes

The soaking time is not included in the prep or cook times. For the best texture, let the cake rest for at least an hour; it’s even better the next day after the syrup has fully settled. Use a serrated knife to slice, as the sticky top can cling to a plain blade.