Orange and Cardamom Semolina Cake
Orange and Cardamom Semolina Cake, with measured ingredients and a clear cooking method. Serve with Belgian Blonde for a relaxed ProjectBeer table.
dessert · Serves 10
Orange and Cardamom Semolina Cake
Bring orange and cardamom semolina cake to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 10. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Belgian Blonde when the food is ready.
Ingredients
Serves 10
150 g fine semolina
100 g plain flour
100 g ground almonds
150 g caster sugar
150 g Greek yoghurt
100 ml sunflower oil
2 eggs
2 oranges
1 tsp baking powder
1/2 tsp ground cardamom
80 g sugar for syrup
Instructions
Heat oven to 180°C, 160°C fan and grease and line a 20 cm round tin.
Whisk eggs, caster sugar, yoghurt, oil and orange zest. Fold in semolina, flour, almonds, baking powder and cardamom.
Bake for 35–40 minutes until a skewer comes out clean. Simmer juice of both oranges with syrup sugar for 3 minutes.
Prick warm cake and slowly pour warm syrup over. Leave in tin for 1 hour before cutting.
Serving Suggestions
Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.
Pairing Tips
Start with Belgian Blonde. Light honeyed malt and fruity yeast notes work with gentle sweetness and rich textures while a dry finish provides balance. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.