This is the most delicious citrus cake ever, it’s flavored with lemon zest, whatever you like but you are going to add syrup to it. The syrup is flavored with orange blossom water, you will pour it on the cake and it will become super moist, super flavorful and super amazing.

STEP-BY-STEP GUIDE :

In a large bowl, add eggs, a pinch of salt and sugar then using an electric mixer, beat then ingredients for five minutes on high speed until you get a tick whitish mixture.

Add orange or lemon zest and mix that in then add ground cardamon and beat for another 30 seconds, if you don’t have cardamon, you can skip it or use vanilla instead. In a separate large bowl, sift in the flour then add semolina and baking powder then mix well. Pour the egg mixture over the dry ingredients and using a spatula mix them until well incorporated. Add in the vegetable oil and mix until the oil is absorbed into the batter.

Finally, add the milk and continue mixing until you get a very smooth batter. Prepare your baking pan by buttering it then line with a parchment paper and butter the inside of the parchment paper as well then pout the batter into the baking pan and if you have leftover batter you can pour it into small molds. Bake the cake ina preheated oven at 350drgrees Fahrenheit for around 45 minutes.

To make the syrup, in a saucepan, combine orange juice, water, powdered sugar, and honey then turn on the heat to medium-low and cook the syrup for around 5 minutes then turn off the heat and add the orange blossom water and mix well. Let the syrup reach room temperature before using it.

Once the cake is ready with a beautiful golden brown color, flip the cake onto a plate and gently remove the parchment paper then flip the cake again so that it is upright. Using a spoon, pour the syrup all over the cake and don’t miss any spot. Let the cake sit for one hour before serving. Your orange semolina cake will be perfectly moist and a melt in your mouth. Bon Appetit.

Ingredients :

• 4 large eggs
• 1 cup and 2 tablespoons (220 grams) of white granulated sugar
• The zest of 1 orange or lemon
• 2 teaspoons ground cardamom (optional)
• A pinch of salt
• 1 cup (250 ml) of vegetable oil
• 1 cup (250 ml) of milk
• 2 1/2 cup (400 grams) fine semolina
• 2 full tablespoons (20 grams) all-purpose white flour
• 2 teaspoons baking powder

Ingredients for the syrup:

• 3/4 cup (200 ml) fresh orange juice
• 3/4 cup (200 ml) water
• 1 1/2 cup (200 grams) powdered sugar
• 1/3 cup (100 grams) honey
• 2 teaspoons orange blossom water

Instructions :

In a large bowl, place the eggs, we need 4, a pinch of salt, and sugar. Using an electric egg beater, beat the ingredients on high speed for 5 minutes, until you get a thick whitish mixture.

Add orange or lemon zest. Mix.

Now add the ground cardamom, and beat for another 30 seconds. If you don’t have cardamom you can skip it or use vanilla instead. Mix until you get a very thick egg mixture.

In a separate large bowl, sift the flour. Add the semolina and baking powder. Mix well.

Pour the egg mixture over the dry ingredients, and using a spatula, mix all these goodies together until well incorporated.

Now add the vegetable oil. Mix well until the oil is absorbed.

Finally, add the milk, and continue mixing until you get a very smooth batter.

Baking the Cake :

Let’s prepare the baking pan. butter the pan so that the parchment paper sticks to it, then butter the parchment paper itself. Pour the batter in the baking pan

Bake on a preheated oven at 360 F / 180 C for 45 minutes.

Making the Syrup :

In the meantime, let’s make the syrup. In a saucepan, combine the orange juice, water, powdered sugar, and honey.

Turn on the heat to medium-low and cook the syrup for around 5 minutes.

Then turn off the heat and add the orange blossom water. Mix well.

Let the syrup reach room temperature before using it.

Assemble :

Flip the cake on a plate, and gently remove the parchment paper. Now place a plate on the cake and flip again so we can get back our beautiful golden surface at the top.

Using a spoon, pour the syrup all over the cake.

Then let the cake rest for 1 hour before serving