Back to Almond-and-Orange Yogurt Cake All Reviews for Almond-and-Orange Yogurt Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Almond-and-Orange Yogurt Cake Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8

Ingredients Ingredient Checklist 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan 1 2/3 cups sugar 1/2 cup water 6 wide strips orange zest, plus 1 tablespoon finely grated zest 3/4 cup semolina flour 3/4 cup all-purpose flour (spooned and leveled) 1/2 cup blanched almonds, finely ground in a food processor 1 teaspoon baking powder 1/4 teaspoon salt 2 large eggs, plus 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup Greek yogurt (full-fat), plus more for serving

Cook’s Notes If you’d like to omit the semolina, increase the all-purpose flour to 1 1/2 cups. Instead of orange zest, you can substitute lemon zest: 2 teaspoons grated and 4 strips.

Gallery Almond-and-Orange Yogurt Cake

Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8

Almond-and-Orange Yogurt Cake

Almond-and-Orange Yogurt Cake

Almond-and-Orange Yogurt Cake

Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8

Recipe Summary

prep: 30 mins total: 1 hr 30 mins

Servings: 8

prep: 30 mins

total: 1 hr 30 mins

prep:

30 mins

total:

1 hr 30 mins

Servings: 8

8

Ingredients

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan 1 2/3 cups sugar 1/2 cup water 6 wide strips orange zest, plus 1 tablespoon finely grated zest 3/4 cup semolina flour 3/4 cup all-purpose flour (spooned and leveled) 1/2 cup blanched almonds, finely ground in a food processor 1 teaspoon baking powder 1/4 teaspoon salt 2 large eggs, plus 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup Greek yogurt (full-fat), plus more for serving

Directions

Preheat oven to 350 degrees. Butter a 9-inch round cake pan and line with parchment paper; butter paper. In a small saucepan, combine 2/3 cup sugar, water, and orange-zest strips. Bring to a simmer over medium-high; cook until sugar has dissolved, about 3 minutes. Set syrup aside to steep.

In a large bowl, whisk together flours, almonds, grated orange zest, baking powder, and salt. In another large bowl, using an electric mixer, beat butter and remaining sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately beat in flour mixture and yogurt, beginning and ending with flour mixture.

Transfer batter to prepared pan; bake until cake is golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan 10 minutes, then invert onto a rimmed serving plate. Using a fork, poke shallow holes (about 15) into top of cake. Pour half the syrup over cake; garnish with orange-zest strips from syrup. Let cool completely. Serve with yogurt and remaining syrup.

Cook’s Notes If you’d like to omit the semolina, increase the all-purpose flour to 1 1/2 cups. Instead of orange zest, you can substitute lemon zest: 2 teaspoons grated and 4 strips.

Cook’s Notes

If you’d like to omit the semolina, increase the all-purpose flour to 1 1/2 cups. Instead of orange zest, you can substitute lemon zest: 2 teaspoons grated and 4 strips.

Reviews (10)

 Add Rating & Review     67 Ratings   5 star values:        15    4 star values:        23    3 star values:        20    2 star values:        6    1 star values:        3

Load More Reviews

Reviews (10)

Add Rating & Review     67 Ratings   5 star values:        15    4 star values:        23    3 star values:        20    2 star values:        6    1 star values:        3

Add Rating & Review

67 Ratings 5 star values: 15 4 star values: 23 3 star values: 20 2 star values: 6 1 star values: 3

67 Ratings 5 star values: 15 4 star values: 23 3 star values: 20 2 star values: 6 1 star values: 3

67 Ratings 5 star values: 15 4 star values: 23 3 star values: 20 2 star values: 6 1 star values: 3

  • 5 star values: 15 4 star values: 23 3 star values: 20 2 star values: 6 1 star values: 3

    Martha Stewart Member     Rating: 5 stars       06/03/2019   This is a phenomenal recipe. I make it quite often and it always turns out very well. Fragrant, moist, and delicious -- everyone I know loves this cake!  

Martha Stewart Member     Rating: 4 stars       04/25/2016   This is a very good cake. I really liked the texture and moistness. For my first time making this cake, I followed the exact recipe. I was expecting to taste more orange flavor though. I plan to make this cake again, but I will juice one of those zested oranges and substitute some of the water with the juice to bump up the strength of orange flavor.  

Martha Stewart Member     Rating: 4 stars       04/25/2016   This is a very good cake. I really liked the texture and moistness. For my first time making this cake, I followed the exact recipe, except for the size of pan. Since I do not have a 9" cake pan, I used an 8", made 6 cupcakes with the extra batter, and adjusted the baking time. I was expecting to taste more orange flavor though. So, I plan to make this cake again, but I think I will juice an orange or two and substitute the water with orange juice to bump up the strength of orange flavor.  

Martha Stewart Member     Rating: Unrated       04/08/2016   This is a traditional Turkish dessert called "revani" and is enjoyed with or without the orange flavor. Among the many dessert recipes that come with syrup, like baklava, this one is the easiest to make at home, so give it a try! Thanks Martha, for featuring this recipe!  

Martha Stewart Member     Rating: Unrated       11/16/2010   I just baked this cake. This cake is very moist already without the syrup. It also gives a crunchy texture because of the semolina flour, which I liked very much. If you do not like the crunchiness use all purpose flour instead of semolina. Also I did not use the syrup even though I made it. I didn't use the syrup because my husband liked the cake already without the syrup. I think if I use the syrup the cake will become too sweet and wet. I loved this cake and I will make it many more times.  

Martha Stewart Member     Rating: Unrated       11/11/2009   My family doesn't care for sweet fluffy cakes so this was a big hit. The texture and flavour were great.  

Martha Stewart Member     Rating: Unrated       09/20/2009   Looking back at the magazine, I see the water amount is 1/2 c.  

Martha Stewart Member     Rating: Unrated       06/14/2009   Delicious, slightly crunchy, textured crumb, very moist.  

Martha Stewart Member     Rating: Unrated       06/14/2009   This recipe is missing the ingredient amount needed for the water when making the syrup.

    Martha Stewart Member

    Rating: 5 stars 06/03/2019

This is a phenomenal recipe. I make it quite often and it always turns out very well. Fragrant, moist, and delicious – everyone I know loves this cake!

Rating: 5 stars

Rating: 4 stars 04/25/2016

This is a very good cake. I really liked the texture and moistness. For my first time making this cake, I followed the exact recipe. I was expecting to taste more orange flavor though. I plan to make this cake again, but I will juice one of those zested oranges and substitute some of the water with the juice to bump up the strength of orange flavor.

Rating: 4 stars

This is a very good cake. I really liked the texture and moistness. For my first time making this cake, I followed the exact recipe, except for the size of pan. Since I do not have a 9" cake pan, I used an 8", made 6 cupcakes with the extra batter, and adjusted the baking time. I was expecting to taste more orange flavor though. So, I plan to make this cake again, but I think I will juice an orange or two and substitute the water with orange juice to bump up the strength of orange flavor.

Rating: Unrated 04/08/2016

This is a traditional Turkish dessert called “revani” and is enjoyed with or without the orange flavor. Among the many dessert recipes that come with syrup, like baklava, this one is the easiest to make at home, so give it a try! Thanks Martha, for featuring this recipe!

Rating: Unrated

Rating: Unrated 11/16/2010

I just baked this cake. This cake is very moist already without the syrup. It also gives a crunchy texture because of the semolina flour, which I liked very much. If you do not like the crunchiness use all purpose flour instead of semolina. Also I did not use the syrup even though I made it. I didn’t use the syrup because my husband liked the cake already without the syrup. I think if I use the syrup the cake will become too sweet and wet. I loved this cake and I will make it many more times.

Rating: Unrated 11/11/2009

My family doesn’t care for sweet fluffy cakes so this was a big hit. The texture and flavour were great.

Rating: Unrated 09/20/2009

Looking back at the magazine, I see the water amount is 1/2 c.

Rating: Unrated 06/14/2009

Delicious, slightly crunchy, textured crumb, very moist.

This recipe is missing the ingredient amount needed for the water when making the syrup.

All Reviews for Almond-and-Orange Yogurt Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Almond-and-Orange Yogurt Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest