This Citrus Semolina Olive Oil Cake is a moist, fragrant dessert with a delicate crumb and bright citrus flavor. Made with olive oil instead of butter and enriched with semolina, it has a rustic yet elegant texture that pairs beautifully with orange and lemon zest. It’s a simple cake that feels special, perfect for everyday enjoyment or serving to guests.
Why You’ll Love This Recipe
This cake is incredibly moist and tender thanks to olive oil and citrus juice. The semolina gives it a unique texture that’s soft yet slightly grainy in a pleasant way. It’s easy to make with simple ingredients, keeps well for days, and tastes even better as the flavors develop. It’s also lighter than traditional butter cakes and naturally dairy-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
180 g fine semolina
120 g all-purpose flour
180 g granulated sugar
1 tablespoon orange zest
1 tablespoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs (about 150 g without shells)
160 ml extra virgin olive oil
180 ml fresh orange juice
1 teaspoon vanilla extract
For the citrus syrup:
120 ml fresh orange juice
60 g granulated sugar
1 tablespoon lemon juice
Directions
Preheat the oven to 170°C. Grease a 23 cm round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the semolina, flour, sugar, orange zest, lemon zest, baking powder, and salt.
In a separate bowl, whisk the eggs until lightly frothy. Add the olive oil, orange juice, and vanilla extract, and whisk until fully combined.
Pour the wet ingredients into the dry ingredients and mix gently until a smooth batter forms. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the syrup. In a small saucepan, combine the orange juice, sugar, and lemon juice. Bring to a gentle simmer over medium heat and cook for 5 minutes, until the sugar dissolves completely. Remove from heat and set aside.
Once the cake is baked, remove it from the oven and let it rest for 5 minutes. Slowly pour the warm syrup evenly over the hot cake, allowing it to soak in completely. Let the cake cool fully in the pan before removing.
You can replace half of the orange juice with lemon or mandarin juice for a different citrus profile. Adding 60 g of ground almonds will make the cake richer and slightly denser. For a lightly spiced version, add 1/2 teaspoon ground cardamom or cinnamon to the dry ingredients.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Allow refrigerated cake to come to room temperature before serving. This cake does not require reheating, but it can be gently warmed if desired.
FAQs
Can I use coarse semolina instead of fine?
Fine semolina is recommended for a tender texture. Coarse semolina will result in a much denser cake.
Can I make this cake without syrup?
Yes, but the syrup adds moisture and enhances the citrus flavor significantly.
Is olive oil flavor strong in this cake?
No, it becomes mild and fruity once baked, complementing the citrus nicely.
Can I use bottled citrus juice?
Fresh juice is best for flavor, but bottled juice can be used if necessary.
Can this cake be made ahead of time?
Yes, it actually tastes better the next day as the syrup fully absorbs.
What type of olive oil should I use?
Use a good-quality extra virgin olive oil with a mild, fruity flavor.
Can I freeze this cake?
Yes, wrap it tightly and freeze for up to 2 months. Thaw at room temperature.
Can I reduce the sugar?
You can reduce the sugar by up to 20 g, but it may slightly affect texture.
Why is my cake dense?
Overmixing or using coarse semolina can make the cake heavy.
Can I bake this in a loaf pan?
Yes, but baking time may increase to about 55–60 minutes.
Conclusion
Citrus Semolina Olive Oil Cake is a beautifully balanced dessert that highlights simple ingredients and bright flavors. With its moist crumb, gentle sweetness, and refreshing citrus notes, it’s a cake you’ll find yourself making again and again for any occasion.
Citrus Semolina Olive Oil Cake is a moist and fragrant dessert made with semolina and extra virgin olive oil, infused with fresh citrus zest and juice. Its light, tender crumb and rustic charm make it perfect for everyday treats or elegant occasions.
Ingredients
180 g fine semolina
120 g all-purpose flour
180 g granulated sugar
1 tablespoon orange zest
1 tablespoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs (about 150 g without shells)
160 ml extra virgin olive oil
180 ml fresh orange juice
1 teaspoon vanilla extract
For the citrus syrup:
120 ml fresh orange juice
60 g granulated sugar
1 tablespoon lemon juice
Instructions
Preheat the oven to 170°C. Grease a 23 cm round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the semolina, flour, sugar, orange zest, lemon zest, baking powder, and salt.
In a separate bowl, whisk the eggs until lightly frothy. Add olive oil, orange juice, and vanilla extract; whisk to combine.
Pour the wet ingredients into the dry and mix gently until smooth. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, make the syrup: In a small saucepan, combine orange juice, sugar, and lemon juice. Simmer for 5 minutes until sugar dissolves. Set aside.
Once the cake is baked, let it rest for 5 minutes. Slowly pour the warm syrup evenly over the hot cake. Let cool fully in the pan before removing.
Notes
Use fine semolina for the best texture.
Do not overmix the batter to keep the cake light.
Best enjoyed the next day as the flavors develop.
Optional: Add ground almonds or a touch of cardamom for variation.
Pairs well with tea or a dollop of yogurt or whipped cream.
