Ingredients:

  • 1 cup Granulated Sugar (for cake base)
  • 3 Large Eggs (room temperature)
  • 2 Tbsp Orange Zest (zest of 2 large oranges)
  • 1 ¾ cups Fine Semolina (Rava/Sooji)
  • ½ cup All-Purpose Flour (sifted)
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt (fine sea salt)
  • ½ cup Plain Greek Yogurt (full-fat)
  • ½ cup Melted Unsalted Butter (cooled slightly)
  • 1 cup Granulated Sugar (for syrup)
  • 1 cup Water (for syrup)
  • ½ cup Fresh Orange Juice
  • 1 tsp Orange Blossom Water (optional)
  • 1 small slice Lemon Slice

Instructions:

  1. STAGE 1: THE ORANGE SYRUP. Combine the syrup sugar, water, orange juice, and lemon slice in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring until the sugar fully dissolves.
  2. Reduce heat and simmer gently for 8–10 minutes until the syrup slightly thickens (it should coat the back of a spoon lightly). Do not stir during the simmer stage.
  3. Remove the syrup from the heat. Discard the lemon slice and stir in the orange blossom water (if using). Set aside to cool to a warm temperature.
  4. STAGE 2: PREPARING AND BAKING. Preheat oven to 350°F (175°C). Grease and line the 8x8 inch tin with parchment paper, leaving an overhang for easy removal.
  5. In a large mixing bowl, combine the granulated sugar (for the cake) and orange zest. Rub the zest into the sugar using your fingers. Beat the eggs into the sugar mixture until pale, fluffy, and significantly increased in volume (3–4 minutes).
  6. Whisk together the semolina, flour, baking powder, baking soda, and salt in a separate bowl.
  7. Gently fold the yogurt and the slightly cooled melted butter into the egg mixture until just combined.
  8. Add the dry semolina mixture to the wet ingredients in two batches. Mix only until just combined. Avoid overmixing, as this develops gluten.
  9. Let the batter rest at room temperature for 10 minutes. This allows the semolina grains to hydrate and ensures a lighter final texture.
  10. Pour the batter into the prepared tin and smooth the top. Bake for 40–45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  11. STAGE 3: SYRUP APPLICATION. As soon as the cake is pulled from the oven, pierce it all over with a skewer or fork (about 20–30 holes).
  12. Slowly and evenly pour the warm syrup over the hot cake. The cake should hiss slightly as it absorbs the liquid.
  13. Allow the cake to cool completely in the tin, ideally for at least 1 hour, or until the syrup has been completely absorbed and the cake is moist and sticky throughout. Cut into squares and garnish before serving.