Delia Smith Greek Orange Cake

Delia Smith Greek Orange Cake is made with oranges, ground almonds, butter, caster sugar, eggs, semolina, baking powder, Greek honey, orange juice, lemon juice, cinnamon, Greek yoghurt, and pistachio nuts. This delicious Greek Orange Cake recipe creates a tasty dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 12 people.

Delia Smith Greek Orange Cake Ingredients

For the cake:

• 2 small oranges (about 9 oz/250 g)
• 4½ oz (125 g) ground almonds
• 6 oz (175 g) well-softened butter, plus a little extra for greasing
• 6 oz (175 g) golden caster sugar
• 3 large eggs, beaten
• 9 oz (250 g) semolina
• 4½ level teaspoons baking powder

For the syrup:

• 8 fl oz (225 ml) Greek mountain honey
• 5 tablespoons orange juice
• 1½ tablespoons lemon juice
• 1½ inch (4 cm) cinnamon stick

For the topping:

• 7 oz (200 g) Greek yoghurt
• 1½ oz (40 g) unsalted, shelled pistachio nuts
• 2 tablespoons Greek mountain honey

How To Make Delia Smith Greek Orange Cake

1. Preheat the oven: Gas mark 6, 400°F (200°C).
2. Prepare the oranges: Cut the oranges into chunks, removing the seeds. Put the whole oranges (flesh, peel, and all) into a food processor and blend into a thick purée.
3. Mix the cake ingredients: Put all the cake ingredients in a large bowl. Use an electric whisk to mix everything until smooth and well combined.
4. Combine and bake: Fold in the orange purée. Spoon the mixture into the prepared tin and smooth the top. Bake for 10 minutes. Lower the oven to gas mark 4, 350°F (180°C), and bake for another 40-45 minutes, until golden brown and springy in the middle.
5. Prepare the syrup: Combine honey and 5 tablespoons of water with the cinnamon stick in a small saucepan. Heat gently, bring to a simmer, and simmer for about 5 minutes. Remove from heat, discard the cinnamon stick, and stir in the orange and lemon juices.
6. Cool the cake: Let the cake cool for 5 minutes. Remove it from the tin to a wire rack with a plate underneath. Make holes all over the cake with a skewer and pour the syrup over. The cake will soak up the syrup. Any extra syrup can be poured over the cake again.
7. Rest the cake: When the cake is completely cool, place it on a serving plate, cover it, and leave it in a cool place overnight.
8. Finish and serve: Just before serving, spread Greek yoghurt on top, sprinkle with pistachios, drizzle with honey, and cut into slices.

Recipe Tips

• Use Soft Butter: Make sure the butter is very soft so it mixes well with the other ingredients.
• Blend the Oranges Well: Blend the oranges until they are a thick, smooth purée for the best flavor.
• Let the Cake Soak the Syrup: Poke enough holes in the cake so the syrup can soak in properly, making the cake moist and tasty.
• Cool the Cake Completely: Let the cake cool before adding the yoghurt and pistachios to keep the topping fresh.
• Let the Cake Rest Overnight: Leave the cake overnight after adding the syrup to let the flavors blend and become even better.

What To Serve With Greek Orange Cake?

This delicious Greek Orange Cake pairs well with Greek yoghurt, pistachios, fresh berries, or a drizzle of honey. It can also be served alongside a cup of coffee, a scoop of vanilla ice cream, a glass of milk, or a citrus salad for a tasty dessert.

How To Store Leftovers Greek Orange Cake?

• Refrigerate: Let the leftover Greek Orange Cake cool to room temperature. Put the cake in an airtight container or wrap it tightly with plastic wrap. Store it in the fridge for up to 5 days.
• Freeze: Let the cake cool to room temperature. Wrap it tightly in plastic wrap and then in aluminum foil or put it in a freezer-safe container. Freeze for up to 3 months. To thaw, move the cake to the fridge overnight.

Delia Smith Greek Orange Cake Nutrition Facts

Serving Size: 1 slice (about 1/12 of the cake)

• Calories: 280
• Total Fat: 13 g
• Saturated Fat: 2 g
• Cholesterol: 50 mg
• Sodium: 50 mg
• Potassium: 170 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 2 g
• Sugars: 23 g
• Protein: 5 g

Try More Delia Smith Recipes:

• Delia Smith Pancake Recipe
• Delia Smith Pineapple Upside Down Cake
• Delia Ginger Marmalade Recipe
• Delia Smith Chocolate Fudge Icing