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Orange Blossom Semolina Cake

Angelina
This dense Orange Blossom Semolina Cake is sweet, moist, and absolutely delicious. Soaked in a blossom water syrup, this easy one-bowl Middle Eastern dessert will be one of your favorites!
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Ingredients 

  • 1/4 cup butter melted (plus more for coating pan)
  • 2 1/2 cups 480 g fine semolina
  • 1 1/4 cups 283 g sugar
  • 1 tbsp baking powder
  • 1 tsp blossom water
  • 1 1/4 cups 300 mL warm water
  • slivered almonds for topping

Syrup

  • 1/2 113 g cup sugar
  • 1/2 cup 120 ml water
  • 1 tbsp orange juice
  • 1/4 tsp orange blossom water

Instructions 

Make the syrup:

  • Combine sugar, water, orange juice, and blossom water in a saucepan. Bring to a boil, then reduce heat to medium and simmer until sugar dissolves, about 2 minutes. Remove from heat and set aside to cool.
  • Coat an 8-inch (20 cm) cake pan with butter.
  • Place the melted butter, semolina, sugar, baking powder, and blossom water in a large bowl. Stir until well combined.
  • Transfer to prepared cake pan and spread into an even layer. Let the cake sit at room temperature for 30 minutes.
  • While the cake is setting, preheat oven to 325 degrees F. After 30 minutes, use a sharp knife to score the surface (about 1/4-in deep)  into about 28 diamond pieces. Top each diamond piece with slivered almonds. Bake 45-50 minutes.
  • Remove cake from oven and place over a wire rack. Cut the cake along the scored lines all the way to the bottom. Pour cooled syrup over the hot cake. Let cool to room temperature before serving.
  • Serve with whipped cream.

Notes

Store cake covered at room temperature or in the refrigerator for up to 5 days.
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