Semolina and Almond Orange Cake

    1 hour 50 minutes

    Semolina and ground almonds give this cake a luxurious denseness and the whole oranges provide moisture and a sunny citrus flavour.

    18 people made this

    Serves: 10 

    • 2 oranges, scrubbed and roughly chopped (with skin)
    • 5 eggs, separated
    • 200g caster sugar
    • 100g almond meal
    • 100g semolina
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon fiori di Sicilia (optional) (see note)
    • 3 tablespoons Grand Marnier or Amaretto liqueur (optional)
    • 1/2 teaspoon icing sugar (optional)

    Preparation:30min  ›  Cook:1hour20min  ›  Ready in:1hour50min 

    1. Place the chopped oranges in a small saucepan, discarding any pips. Add 1 tablespoon water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.
    2. Preheat the oven to 180 degrees C. Line the base and sides of a 23cm cake tin with baking paper. Finely chop the oranges in a food processor or blender.
    3. Place the egg whites in a large bowl and beat using an electric mixer until they form stiff peaks. Gradually beat in half the caster sugar, then whisk for 1 minute.
    4. Whisk the egg yolks with the remaining caster sugar in another medium bowl for 2 to 3 minutes or until pale and quite thick. Whisk in the finely chopped oranges, then carefully fold in the ground almonds, semolina, vanilla extract and fiori di Sicilia.
    5. Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top.
    6. Bake for 50 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and cover lightly with foil if it is browning too quickly.
    7. Leave the cake to cool in the tin, then turn it out, peel away the baking paper and transfer to a serving plate. Drizzle with the liqueur and sieve over the icing sugar, if using, before serving.


    Fiori di Sicilia is a specialty baking ingredient, an extract of citrus and vanilla, available online. It can be replaced with vanilla extract, orange blossom water or a combination of both.


    The cake can be kept in an airtight container for up to 3 days.

    Watch a video of it being made…

    Semolina Almond Orange Cake
    Semolina Almond Orange Cake

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    Reviews in English (17)


    I made this with only 150g sugar, because that is all that I had! Chopping the oranges by hand works perfectly well. It was very lightly sweet, just the way I like it.  -  14 Apr 2014  (Review from Allrecipes UK & Ireland)


    Just not what we like. It came out all right, but after the first slice, no-one really ate it :-(  -  23 Jun 2014  (Review from Allrecipes UK & Ireland)


    This was really lovely! Easy to make and full of flavour!  -  14 Apr 2014  (Review from Allrecipes UK & Ireland)