Simple Semolina Cake with Honey Drizzle

Name: Simple Semolina Cake with Honey Drizzle
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (320 g) fine semolina; ¾ cup (90 g) all-purpose flour; 1½ teaspoon (7 g) baking powder; ¼ teaspoon (1.3 ml) salt; 1 cup (227 g) unsalted butter, softened, softened to room temperature; 1¼ cups (250 g) granulated sugar; 1 cup (240 ml) plain full-fat yogurt, at room temperature; 2 teaspoon (4 g) orange zest, finely grated from 1 large orange; 1 cup (340 g) honey; ½ cup (120 ml) water; 1 cup (140 g) whole blanched almonds, halved or left whole; 1 teaspoon (5 ml) vanilla extract

From the MyKitchenBank Kitchen

A light, tender semolina cake infused with yogurt and orange zest, then soaked in a warm honey syrup. Topped with toasted almonds for crunch, this Middle Eastern classic is naturally moist and keeps beautifully for several days. Perfect with coffee or tea.

Prep: 15 min
Cook: 40 min
Wait: 45 min
Total: 1 hr 40 min
Makes: 1 cake (12 slices)

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Steps

Before you start

Preheat your oven to 350°F (175°C)
Have all ingredients at room temperature
Toast the almonds lightly if you prefer deeper flavor
Prepare a 9×13-inch (23×33 cm) baking pan with butter or parchment

1
Mix dry ingredients
- In a medium bowl, whisk together the fine semolina (2 cups / 320 g), all-purpose flour (0.75 cup / 90 g), baking powder (1.5 teaspoons / 7 g), and salt (0.25 teaspoon).
- Set aside.
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Ready when: Dry ingredients are evenly combined
Tip: Whisk thoroughly to distribute the baking powder evenly and prevent lumps in the batter
2
Cream butter and sugar
- In a large bowl, beat the softened butter (1 cup / 227 g) and granulated sugar (1.25 cups / 250 g) together with a wooden spoon or electric mixer on medium speed for 2–3 minutes until the mixture is pale, fluffy, and noticeably lighter in color.
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Ready when: Mixture is pale and fluffy, increased in volume
Tip: Proper creaming incorporates air, which helps the cake rise and stay tender; don't skip this step
3
Add vanilla and zest
- Stir the vanilla extract (1 teaspoon / 5 ml) and orange zest (2 teaspoons / 4 g) into the butter mixture until evenly distributed.
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Ready when: Zest is evenly distributed throughout
4
Alternate dry and wet ingredients
- Add one-third of the dry mixture to the butter mixture and stir until just combined.
- Pour in half of the yogurt (0.5 cup / 120 ml) and stir gently.
- Repeat: another third of the dry mixture, then the remaining yogurt.
- Finish with the final third of the dry mixture.
- Stir until just combined—do not overmix.
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Ready when: No streaks of flour visible; batter is thick and uniform
Tip: Overmixing develops gluten and creates a dense, tough cake; stop as soon as you see no dry flour
5
Transfer and arrange almonds
- Pour the batter into the prepared 9×13-inch (23×33 cm) baking pan and smooth the top.
- Arrange the halved almonds (1 cup / 140 g) in neat rows across the surface, pressing gently so they don't sink.
- Space them evenly for a pleasing presentation.
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Ready when: Almonds are arranged and lightly set into the batter
Tip: Don't press almonds too hard—they should sit on top to toast and stay crisp
6
Bake the cakeOven 350°F / 175°C
- Bake in the preheated 350°F (175°C) oven for 38–42 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- The top should be light golden, and the cake should spring back when lightly touched.
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Ready when: Toothpick comes out clean or with a few moist crumbs; top is light golden
Tip: Check at 38 minutes to avoid overbaking; the cake should be moist and tender, not dry
7
Make honey syrup
- While the cake bakes, combine the honey (1 cup / 340 g) and water (0.5 cup / 120 ml) in a small saucepan over medium heat.
- Stir occasionally until the mixture is warm and the honey is fully dissolved, about 3–4 minutes.
- Do not boil.
- Remove from heat and let cool for 2–3 minutes so it is warm but not scalding.
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Ready when: Honey is fully dissolved; syrup is warm but not boiling
Tip: A warm (not hot) syrup will be absorbed slowly and evenly; too hot can make the cake soggy
8
Pour syrup over hot cake
- As soon as the cake comes out of the oven, slowly and evenly pour the warm honey syrup over the entire surface.
- Allow it to soak in completely, about 10–15 minutes.
- The cake will absorb much of the syrup and become tender and moist.
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Ready when: Most syrup is absorbed; cake is glossy and moist
Tip: Pouring the syrup while the cake is still hot ensures even absorption and the best texture; don't skip this step
9
Cool and serve
- Allow the cake to cool to room temperature in the pan, about 30 minutes.
- Once cool, cut into squares or rectangles.
- Serve at room temperature or slightly warm.
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Ready when: Cake is cool enough to handle and has a set structure
Tip: Cutting while slightly warm can cause the cake to crumble; waiting ensures clean slices

Good to know

Tips

For extra fragrance, add a pinch of ground cardamom (0.25 teaspoon / 0.5 g) or a dash of cinnamon to the dry ingredients
If you can't find fine semolina, use regular semolina but know the crumb will be slightly grainier; don't substitute cornmeal or polenta, which change the flavor and texture significantly
The yogurt keeps this cake incredibly tender for days; don't skip it or substitute with milk alone
This cake is naturally moist and keeps beautifully without special storage—it's ideal for serving at gatherings or gifting

Make ahead

The cake can be made up to 3 days ahead. Store it covered at room temperature; it actually improves as the syrup continues to distribute and the flavors deepen.

Storage & reheating

Room temperature: covered, up to 3 days. Refrigerator: covered, up to 5 days (bring to room temperature before serving for best texture). Freezer: wrapped well, up to 1 month; thaw at room temperature for 2–3 hours. The cake does not dry out and reheats beautifully.

Substitutions

plain full-fat yogurt, at room temperature → sour cream or labneh. Both provide the same tangy moisture; labneh (strained yogurt) will make the cake slightly denser
orange zest → lemon zest or omit entirely. Lemon provides a brighter note; omitting gives a more neutral cake that lets the semolina and honey shine
whole blanched almonds → pistachios, pine nuts, or walnuts. Adjust toasting time as needed; all complement the honey syrup beautifully
honey → agave nectar or a 1:1 mix of honey and orange juice. Agave gives a more neutral sweetness; orange juice adds brightness but reduces overall sugar content