Orange and Almond Semolina Cake

Variations of semolina cakes are baked all over the world from the Middle East (where it is known as Basbousa) to the Mediterranean (where it is known as Revani). For our recipe, we’ve used finely ground semolina flour along with all-purpose flour for a fluffy yet textured bite. Enjoy this zesty and fragrant almond cake for breakfast with tangy Greek yogurt or serve it after dinner with a crisp white wine. To get the most out of your ingredients, we recommend zesting one orange for the cake filling, and then slicing the same orange into rounds for the top of the cake. Use the remaining two oranges for the orange juice that goes into the batter and syrup. Use a mandolin if available for slicing the orange rounds thinly and consistently.

Orange and Almond Semolina Cake

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 8
  • Difficulty: 35 minutes
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  • ½ cup granulated sugar
  • ⅓ cup Greek yogurt, room temperature
  • ⅓ cup orange juice and pulp, from about 1 orange
  • 2 large eggs, room temperature
  • 3 tbsp unsalted butter, melted
  • ¼ tsp almond extract
  • 1 orange, zested and sliced into 1/8″ rounds
  • ½ cup fine semolina flour
  • ½ cup all-purpose flour
  • ¼ tsp kosher salt
  • ¾ tsp baking powder
  • ⅓ cup toasted almond slices, divided
  • ½ tbsp powdered sugar


  • ⅓ cup strained orange juice, from about 1 orange
  • 2 tbsp honey
  • 1 pinch of salt


1) In the bowl of a stand mixer fitted with a paddle attachment, mix together ½ cup granulated sugar and ⅓ cup Greek yogurt on low speed until combined, about 30 seconds. Add ⅓ cup orange juice, 2 eggs, 3 tbsp melted butter, ¼ tsp almond extract, and 2 tsp orange zest and mix on medium low speed until combined, about 1 minute. 

2) In a medium bowl, whisk together ½ cup semolina flour, ½ cup all-purpose flour, ¼ tsp salt, and ¾ tsp baking powder. Add dry ingredients to the wet and mix on low speed until combined, about 1 minute. Mix in ¼ cup toasted almond slices until combined. 

3) Pour batter in a parchment lined Suvie pan and spread into the corners and edges with a spatula. Top the cake with orange slices and insert the pan into the bottom zone of your Suvie. Input settings and cook now.

Suvie Cook Settings

Bottom Zone: Bake at 375°F for 35 minutes

Top Zone: None

4) While the cake is cooking, make the syrup by combining ⅓ cup orange juice, 2 tbsp honey, and a pinch of salt in a small saucepan over medium high heat until it reaches a low boil. Turn heat down to medium low and simmer until thickened, about 5 minutes. 

5) Remove cake from Suvie, use a fork to poke holes in the cake and pour the syrup over the warm cake while in the Suvie pan. Let the cake cool in the pan for 15 minutes before removing. To serve, sprinkle the cake with ½ tbsp powdered sugar and additional toasted almond slices.



Nutritional Information per serving (8 servings per recipe): Calories 313, Total Fat 10.6g, Total Carbohydrates 47.9g, Total Sodium 136.5mg, Total Protein 7.5g 

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