This Orange Cake is quick and easy to make, blending light, moist, and crunchy textures! Drizzled with Orange Syrup, it’s a fantastic dairy-free dessert for any season.
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Why we adore this recipe:
It’s effortless and speedy to whip up, yet it boasts a wonderful depth of flavor and a delightful blend of moist and crunchy textures.
Whether you’re nibbling on it as a snack, enjoying it with your afternoon tea, or serving it as a dessert after a dinner gathering, the choice is yours! But take my word for it, this orange cake is always a crowd-pleaser!
Ingredients:
For this orange cake with semolina flour, you’ll only need a handful of ingredients, most of which you likely already have in your kitchen, except perhaps the semolina if it’s not a staple for you.
There are various types of semolina available, ranging from fine to coarse grades. While coarse semolina will add extra crunch, I suggest opting for fine semolina (also known as semolina flour) for a smoother crumb texture.
You’ll need (refer to the recipe card below for specific quantities):
- Medium-sized Eggs, at room temperature
- Caster Sugar or Fine White Granulated Sugar
- Canola Oil or your preferred neutral-flavored cooking oil
- Fresh Orange, both zest and juice
- Lemon Juice, just a hint for flavor balance
- Fine Semolina or Semolina Flour
- Almond Meal, for a delicious flavor and fluffy texture
- Baking Powder & Baking Soda, the classic combo for a light and airy cake!
- Optional: one sliced Orange for garnish.
Recipe FAQs:
Is this Cake Dairy-Free?
Yes, this cake is Dairy-Free! There is no butter, milk, or any dairy product used in this recipe. Instead, Canola Oil and Orange Juice are used to create a wonderfully moist cake.
How long will this Semolina Orange Cake last?
Fresh out of the oven, this cake is beautifully moist and crunchy, thanks to the almond meal. However, as days go by, the semolina may cause the cake to dry out.
It’s best enjoyed within 1 or 2 days. While it’s still edible for a few days afterward, the texture may start to decline after two days.
How to store the cake:
To preserve the cake’s freshness, store it in an airtight container at room temperature. Refrigeration isn’t necessary and may make the cake firmer.
Can I freeze it?
I wouldn’t recommend freezing this cake. Its crumbly texture might lead it to fall apart when thawed.
Love cakes? Be sure to check out these other delicious cake recipes!
White Chocolate Almond Raspberry Cake
Strawberry Crumble Cake
Strawberry Shortcake Cake
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