There’s something about semolina cake that feels a bit… exotic and nostalgic at the same time. It’s the sort of thing you might taste once on a sun-drenched holiday, then spend years chasing — soft and rich, scented with citrus and a hint of floral perfume, like the cake itself is wearing a bit of lipstick.
I remember the first time I made this, I’d just discovered orange blossom water and went a little heavy-handed. The whole kitchen smelled like a soap shop. But once I got the balance right, it was like a revelation — tender crumb, nutty crunch, a hum of lemon, and that whisper of rosewater at the end that makes you go, “wait, what is that?” in the best way.
It’s not flashy. But it feels special — a cake you eat with your fingers and a cup of strong coffee, maybe barefoot, maybe with music on. Definitely not one to rush.
Why You’ll Love It
- The texture is unreal. A little crispy on the edges, soft and moist in the middle.
- It’s naturally gluten-friendly. No flour in sight — semolina and ground almonds do all the work.
- Incredibly aromatic. Rosewater, orange blossom, lemon zest… it smells like a garden at golden hour.
- Easy to whip up. One bowl dry, one bowl wet, mix, bake. That’s it.
- Lasts beautifully. Actually tastes better the next day — if it lasts that long.
- Dress it up or down. Great plain, but add yogurt, honey, or berries if you’re feeling extra.
Ingredients
- 1 cup fine semolina
- 1 cup almonds, toasted and ground
- 1 tsp baking powder
- Zest of 2 lemons
- 1 cup Greek yogurt
- ½ cup olive oil
- 1 cup sugar
- 2 tbsp orange blossom water
- 3 large eggs
- 1 tsp rosewater
How to Make It
Preheat and prep your tin:
Set your oven to 175°C (350°F) and grease a round cake tin with olive oil. Not butter this time — olive oil keeps it extra Mediterranean and helps with that golden edge.
Mix the dry things:
In a large bowl, stir together semolina, ground almonds, baking powder, and lemon zest. It should smell fresh and nutty already.
Whisk up the wet team:
In another bowl, whisk together the yogurt, olive oil, sugar, eggs, orange blossom water, and rosewater. It’ll look a little like custard and smell like spring.
Bring it all together:
Pour the wet mixture into the dry and stir gently until just combined. It’ll be quite thick — don’t panic, that’s normal. Let it sit for 5 minutes if you have time. Semolina likes to soak a bit.
Pour and smooth:
Spoon the batter into your greased tin and level it out. Give the tin a little tap on the counter — it helps pop air bubbles.
Bake until golden and fragrant:
Pop it in the oven and bake for about 45 minutes. Check with a toothpick — it should come out clean or with a few moist crumbs.
Cool… then chill if you like:
Let it cool in the tin for 10 minutes, then transfer to a wire rack. You can serve it once it’s cool, but I swear by chilling it for an hour — the texture firms up beautifully.
Common Mistakes and How to Dodge Them
Why is my cake dry?
Semolina will dry out if overbaked. Check it at 40 minutes. Also, don’t skimp on the yogurt — it keeps everything lush.
It tastes soapy?!
Go easy on the rosewater. A teaspoon is plenty — any more and it starts tasting like grandma’s perfume.
The cake crumbled when I sliced it.
Let it cool completely before cutting. It’s a soft cake, and warm slices can fall apart (deliciously, but still).
Why’s it grainy?
That’s just semolina being semolina. If you want it smoother, use fine semolina and let the batter rest before baking.
Storage and Reheating
Room temp:
Wrap in foil or store in an airtight container. Keeps well for up to 3 days.
Fridge:
Tastes even better chilled. Wrap tightly — no one wants fridge smells in their cake.
Freezer:
Wrap slices individually in cling film and freeze in a bag. Thaw overnight or reheat gently.
To reheat:
Microwave slices for 20–30 seconds or warm in a low oven wrapped in foil for 10 mins.
Frequently Asked Questions
Can I skip the rosewater or orange blossom?
Yes! It’ll still be lovely — just more nutty-lemon than floral. You do you.
Can I make it dairy-free?
Swap the Greek yogurt with a thick dairy-free alternative. Just make sure it’s not too watery.
What’s the difference between semolina and flour here?
Semolina gives it that unique bite and golden crust. Flour would make it too cakey and soft.
How do I serve this fancy-style?
Drizzle with a simple citrus syrup (equal parts sugar and orange juice, simmered), then top with chopped pistachios or edible flowers. It’s a showstopper.
Nutrition Facts (Per Serving):
- Calories: 300 kcal
- Fat: 15g
- Carbs: 35g
- Protein: 7g
- Sugar: 20g
- Sodium: Low
Try More Nigella Recipes:
Nigella Semolina Cake
Description
A fragrant, nutty cake made with semolina, almonds, lemon zest, and floral waters — tender inside with golden edges and a subtle crunch.
Ingredients
Instructions
- Preheat oven to 175°C and grease a round tin with olive oil.
- Mix semolina, almonds, baking powder, and zest in one bowl.
- Whisk yogurt, oil, sugar, eggs, and floral waters in another.
- Combine wet and dry; stir gently.
- Pour into tin and bake for 45 minutes.
- Cool in pan 10 mins, then on a rack. Chill if desired.
- Serve with Greek yogurt or a drizzle of honey.
Notes
- Fine semolina gives the best texture.
- Don’t overbake — check at 40 mins.
- Go easy on the rosewater — a little goes a long way.
- Let cool completely before slicing for clean edges.