Semolina and orange cake with caramel sauce and crème fraiche
Orange & polenta cake

Semolina and Orange Cake

Course Dessert
Cuisine Italian
Servings 12 people



  • 300 g semolina
  • 175 g soft brown sugar
  • 175 g plain flour
  • 40 g ground almonds
  • 1.5 tsp baking powder
  • 1 orange zested
  • 75 g butter melted
  • 250 ml milk


  • 6 oranges juiced
  • 250 g golden caster sugar



  • For the semolina cake, preheat the oven to 180C/160C Fan/Gas 4 and grease a 20cm/8in loose-bottomed square baking tin with butter. (If you don’t have a square baking tin, a 23cm/9in round cake tin will also work.)
  • Mix the semolina, sugar, flour, ground almonds, baking powder and orange zest together in a bowl until well combined.
  • Gradually stir in the melted butter and milk until you have a smooth batter.
  • Pour the batter into the greased tin and arrange and smooth down.
  • Bake for 30-40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean. Cool in the tin for a few minutes before turning out onto a cooling rack to cool further.v


  • To make the syrup, put the orange juice and sugar in a saucepan. Simmer over a medium-low heat for about 30 minutes, or until reduced by about half. Set aside to cool.


  • Once both the cake and the syrup have cooled somewhat poke holes in the cake with a skewer and then pour over about a third of the syrup until it will absorb no more.
  • Server with the remaining syrup.


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