I love this cake because it’s so refreshing and bright. It reminds me of summer! I also like it because it’s not too sweet and you can eat it for breakfast, a snack, or as dessert.
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Ingredients
- 170 g butter room temperature, plus more for greasing the pan
- 375 g sugar
- 6 wide strips orange zest
- 1 tbsp orange zest finely grated
- 85 g semolina flour
- 85 g all-purpose flour spooned and leveled
- 60 g blanched almonds finely ground in a food processor
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs large
- 1 egg yolk large
- 1 tsp vanilla extract
- 235 ml Greek yogurt plus more for serving
Servings:
Instructions
- Preheat oven to 350 F/180 C. Butter a 9-inch (23 cm) round cake pan and line with parchment paper; butter paper.
- In a small saucepan, combine 2/3 cup (75 g.) sugar, ½ cup (120 ml.) water and wide orange zest strips. Bring to a simmer over medium high; cook until sugar has dissolved, about 3 minutes. Set syrup aside to steep.
- In a large bowl, whisk together flours, almonds, grated orange zest, baking powder, and salt. In another large bowl, using an electric mixer, beat butter and 1 cup (300 g) sugar until light and creamy.
- Add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately beat in flour mixtures and yogurt, beginning and ending with flour mixture.
- Transfer batter to prepared pan; bake until cake is golden and a toothpick inserted in center comes out clean, 50-55 minutes. Let cool in pan 10 minutes, then invert onto a rimmed serving plate.
- Using a fork, poke shallow holes (about 15) into top of cake. Pour half the syrup over cake; garnish with orange-zest strips from syrup. Let cool completely.
- Serve with yogurt and remaining syrup.
Recipe Notes
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