Orange Cake with Almonds and Semolina

The whole cake is provided weight and depth by semolina and almonds. Orange’s job is to provide moisture and a different flavor to the cake. This cake can be preserved in a container for up to 2 days.


  • Two large oranges, chopped
  • Five eggs which are thoroughly separated
  • One cup of white sugar
  • Three-fourth cup of ground almonds
  • Three-fourth cup semolina flour
  • Half cup teaspoon vanilla extract
  • Half teaspoon Fiori di Sicilia
  • Three tablespoon orange liqueur
  • Half tablespoon confectioner’s sugar


  • Put chopped oranges and one tablespoon water in a small saucepan, now cook on a medium heat until the ingredients are soft and the liquid has evaporated for about thirty minutes. Now set them aside for cooling process.
  • The next step is to preheat the oven to 350 degrees f. Spread the parchment paper on the bottom of a springform pan.
  • After beating the eggs, add some sugar to it and beat some more.
  • Whisk this mixture in chopped oranges and now fold it into almonds, semolina, vanilla extract and Fiori di Sicilia.
  • Add egg whites to loosen the batter and fold the remaining egg whites. Now pour the batter into springform.
  • Bake the cake until it turns golden brown for about 50 minutes. You should cover the top with aluminum.
  • Now remove the dish from oven and cool it in a pan. Remove the parchment paper and put it on a serving plate. Pour the liqueur and sprinkle some confectioner’s sugar on the dish.

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