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Orange Saffron Semolina Cake

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RECIPE: ORANGE SAFFRON SEMOLINA CAKE 

Orange Saffron Semolina Cake is a soft, moist, aromatic, delectable dessert or tea time treat. Semolina gives this cake a very light and crumbly texture. Also known as Revani in Turkey and Greece the cake is usually made using semolina and plain flour. Then sugar syrup is drizzled over the baked cake to make it soft and moist. My version is different as I have replaced the flour with almond flour, added orange instead of water or milk and made it more flavourful by adding saffron.

FoodieMonday/Bloghop Theme

When Preethi who blogs at Preethi’s Cuisine suggested Cakes as the #145th theme,  I immediately knew that I which cake recipe I would be sharing.  I’ve been baking the usual eggless plain or chocolate cake whenever friends and family request. For my friend’s birthday it would muffins or eggless chocolate cake before I baked a semolina cake and made her the ‘guinea pig’. She loved it. Over time I made it more exotic and each version was well received. So finally, it is time to share the cake on my blog.

The Big Royal Wedding

I baked the cake for the theme on Friday evening and added the final touch on Saturday morning, thinking to myself that ‘ok dessert is ready for tonight’. Around lunch time hubby comes home and asked me why I was not watching the wedding. I asked whose and he replied ‘why your distant relatives’ and I thought who is getting married in my family…. the weddings are next year! Then he clarifies ‘ Harry and Megan’. Now hubby dear loves to joke and since most or rather three quarter of my family is in UK anything related to the Royal Family is referred to as my ‘sangha’ meaning relatives in UK! He forgets that I’m Kenyan!

Anyway so we quickly settled down with our lunch in front of the telly to watch ‘the wedding of the year’. How did I miss Priyanka in that gorgeous grey suit? Anyway after a tasty delicious lunch of pasta with mushroom sauce, hubby asked what’s for dessert. “There’s a wedding so we must have some dessert,” he said. Just as well the cake was ready.

Well, I  was able to boast on my cousin group that we too are celebrating the wedding and sent them a click of the cake I had prepared. Obviously is nothing much compared to the royal wedding cake which broke tradition as did the wedding too. Instead of a traditional tiered cake the cakes were displayed on golden thrones. Lemon sponge with elderflower syrup was the flavor with lemon curd too. Read more about the cake detail here.

royal wedding cake -credit – Kensington Palace

Some Awesome Home Baked Cakes To Check Out:

Easy Christmas Cake    Pistachio and Rose Cake    Eggless Chocolate Banana Bundt Cake

Bakery Style Funfetti Cake    Chocolate Cake with Chocolate Ganache  

Vegan Mango Coconut Lime Cake     Mango Semolina Cake

Zucchini Chocolate Wholewheat Cake    Mexican Chocolate Cake

 

My Best Friend’s Favourite Cake

I met my bestie, Daxa in the year 1983. Her in laws and my in laws were friends. After my wedding, the next day we were on our way to Mombasa with a bus load of wedding guests. Back then all travelling by car between Nairobi and Mombasa would stop at Hunter’s Lodge, The Guru Dwara and at the petrol station near Tsavo Inn. Our first stop was Hunter’s Lodge, so that everyone could enjoy some snacks and hot tea. I meet Daxa as she and her hubby were on their way to Nairobi and then going further to Mt. Kenya Safari Lodge for their honeymoon. Yes she got married a week before me.

Instant Friendship

Instantly, we knew we’ve found new buddies. She was kind and animated. Had a knack of making anyone feel at ease. We promised to meet up after she came back to Mombasa. And we did.  Then we both became pregnant at almost the same time. So exchange of what’s happening, books, magazines, etc started. The bond became stronger when our sons were born.

My Confidant

Daxa was always there to listen to my problems without any judgment. She would listen and always encourage me to see the flip side and weigh out the problem. She would point out my weaknesses and strong points. Encouraged me to work on the weak traits to improve myself. Countless hours spent over lunch either at Cafe Mocha or Chini Club, our talks never ended. I think we knew practically everything about each other. In that sense she truly was a wonderful listener.

Birthday Cakes

As I love baking, I’d  bake a cake for her birthday. She loved the semolina cake I would bake. Occasionally, would bake some different kind but loved the semolina one.

Miss My Bestie

I miss Daxa so much. She passed on 17/10/2022. Unfortunately she was afflicted with Amyotrophic Lateral Sclerosis (ALS) a motor neuron disease. A battle she fought bravely for almost 2 years before she succumbed to the disease. In her memory I’ve updated this post with her favourite cake. The last time I baked this cake for her was on 13th May 2021. In July 2021 I left for Canada.

 

How To Prepare the Orange Syrup

Take 200ml orange juice and ½ cup sugar. Mix both in a saucepan. Place the saucepan over low heat. Keep stirring till the sugar melts. Allow the mixture to simmer for 10 minutes. The syrup will be on the thinner side. You don’t want the syrup to become too thick as that will make the cake too sweet. Also the cake may not be able to soak up the thick syrup. Best to dab the cake gently with the syrup using a brush rather than pouring it over.

Poke the cooled down cake on top with a fork in a few places. Drizzle or brush half of the syrup over the top of the cake. Serve the remaining with the cake.

Ingredients Required For Orange Saffron Semolina Cake

Semolina -best to use fine semolina and not the coarse one.

Almond Powder – grind almonds with the skin. Can replace it with almond flour.

Butter – unsalted or salted. For the cake and greasing the pan.

Eggs – large

Sugar – use caster sugar if available.

Baking Powder – as the leavening agent

Salt – need a little to bring out the flavours.

Saffron – soak in 1 tbsp hot water for 10-15 minutes for best colour

Fresh Orange Juice – best to use freshly squeezed orange juice. To add to the batter and also for making the syrup.

Orange Rind or Zest – for flavouring

Chopped Pistachio And Almonds –  for topping

 

 

 

 

   

 

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ORANGE SAFFRON SEMOLINA CAKE

Orange Saffron Semolina Cake is a soft, moist, aromatic, delectable dessert or tea time treat. Semolina gives this cake a very light and crumbly texture. 
Course Dessert, Tea Time
Cuisine International
Keyword orange semolina cake, semolina cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Author mayurisjikoni

Ingredients

FOR THE CAKE:

  • 1 cup fine semolina
  • 1 cup ground almonds
  • 2 eggs at room temperature
  • 125 g butter at room temperature
  • ½ cup sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp orange rind or zest
  • ¼ cup fresh orange juice
  • 1 tbsp hot water
  • ¼ tsp saffron strands
  • 3 tbsp orange juice for soaking
  • extra butter for greasing

FOR THE SYRUP

  • 1 cup orange juice
  • ⅓ -½ cup sugar

FOR THE TOPPING:

  • 2-3 tbsp pistachio and almonds roughly chopped

Instructions

PREPARATION OF THE ORANGE SAFFRON SEMOLINA CAKE

  • Soak saffron in hot water for 15 minutes.
  • Preheat the oven to 180°C.
  • Grease a loaf tin 9"X 5" with some butter. Dust it with some plain flour. Tap the extra flour out of the tin.
  • Sieve semolina, almond powder, salt and baking powder into a bowl. Use a medium mesh sieve.
  • Cream sugar and butter till it becomes light and fluffy.
  • Add one egg and beat or mix till the egg is incorporated into the butter sugar mixture.
  • Add the other egg and beat or mix till the egg is fully mixed into the mixture.
  • Add the saffron water, orange juice and zest into the mixture. Mix well.
  • Add the flour mixture and fold into the mixture.
  • Pour the batter into the prepared tin.
  • Bake the cake for 30-35 minutes or till a skewer or toothpick inserted in the middle comes out clean.
  • Remove the cake from the oven. Using a pastry brush, dab some of the orange syrup on top of the cake. Repeat after 10-15 minutes.
  • Let the cake cool down completely in the pan.
  • Remove from the pan.
  • Poke the cake gently with a skewer in several places.
  • Sprinkle the orange syrup over the cake. Repeat after 10-15 minutes if necessary. Make sure you don't add too much.
  • Sprinkle with some chopped almonds and pistachios. Serve.
  • Can serve the cake with the orange syrup on the side.

PREPARATION OF ORANGE SYRUP

  • Heat the orange juice and sugar in a pan over medium heat.
  • Stir till the sugar melts.
  • Lower the heat and allow the orange sugar mixture to simmer for 10 minutes. It will become a little thick but not too much.

Notes

  • Can serve the cake with whipped fresh cream or Greek yogurt.
  • Use any cake tin of your choice. I often make them in mini loaf tins when I bake for gifting.
  • Adding nuts on top is optional.
  • Can replace the almond flour with plain flour.
  • Use up any leftover syrup - drizzle on pancakes or make sweet paratha.

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