Semolina and honey cake

Semolina and honey cake

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This cake is wonderfully flavoured with honey and orange.


For the cake
  • 300g/11oz semolina
  • 175g/6oz soft brown sugar
  • 175g/6oz plain flour
  • 40g/1½oz ground almonds
  • 1½ tsp baking powder
  • 1 orange, zest only
  • 75g/3oz butter, melted, plus extra for greasing
  • 225ml/8fl oz milk
  • 16 blanched almonds
For the syrup
  • 150g/5fl oz acacia honey
  • 110ml/4fl oz water
  • 1 tbsp orange blossom water
  • 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed, to serve

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4 and grease a 20cm/8in loose-bottomed square baking tin with butter.

  2. For the cake, mix the semolina, sugar, flour, ground almonds, baking powder and orange zest together in a bowl until well combined.

  3. Gradually stir in the melted butter and milk until you have a smooth batter.

  4. Pour the batter into the greased tin and carefully arrange the almonds on top in 4 rows.

  5. Transfer to the oven and bake for 30-40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean.

  6. Meanwhile, for the syrup, heat the honey, water and orange blossom water in a saucepan over a low heat, stirring constantly, for 2-3 minutes, or until the mixture is smooth and has thickened slightly.

  7. When the cake is cooked, remove it from oven, prick the surface several times with a toohpick, and slowly pour the syrup over the surface of the cake. Set the cake aside to cool and absorb the syrup.

  8. To serve, cut the cake into 16 squares, so that there is an almond in the middle of each piece. Place a piece of cake onto each of 8 serving plates and spoon some whipped cream alongside.

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James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 8