Greek orange cake is a traditional syrup-soaked dessert, although some versions use filo pastry instead of cake batter. For a rich semolina-and-almond version, Delia Smith Greek Orange Cake Recipe combines fresh oranges with a fragrant honey syrup.
Ingredients
This recipe makes 12 slices and takes approximately 25 minutes to prepare, 50–55 minutes to bake, plus cooling time.
For the Orange Cake:
2 small oranges (approximately 250g total)
125g ground almonds
175g unsalted butter, softened
175g golden caster sugar
3 large eggs, lightly beaten
250g fine semolina
4½ level teaspoons baking powder
Extra butter for greasing the tin
For the Honey Syrup:
225ml Greek honey
5 tablespoons water
5 tablespoons freshly squeezed orange juice
1½ tablespoons lemon juice
1 small cinnamon stick
For the Topping:
200g thick Greek yoghurt
40g unsalted pistachios, roughly chopped
2 tablespoons Greek honey
Equipment: A 25cm round cake tin, baking parchment, food processor, electric hand mixer, and small saucepan.
How to Make Delia Smith Greek Orange Cake
Step 1: Prepare the Oranges and Cake Batter
Preheat your oven to 200°C (180°C fan). Grease a 25cm round cake tin with butter and line the bottom with baking parchment.
Wash the oranges thoroughly under running water. Cut them into smaller pieces, remove any seeds, and place the pieces into a food processor. Keep the peel and flesh together, then blend until you have a thick orange puree. Thin-skinned oranges are a good choice because very thick peel can make the cake bitter.
Place the softened butter and golden caster sugar in a large mixing bowl. Beat them together until creamy, then gradually add the beaten eggs. Mix in the ground almonds, fine semolina, and baking powder until evenly combined.
Add the orange puree and stir gently until it is distributed throughout the mixture. The batter will look thicker and grainier than ordinary sponge cake batter because semolina has a coarser texture than wheat flour.
Spoon the batter into your prepared cake tin and smooth the top using the back of a spoon.
Step 2: Bake the Cake and Make the Honey Syrup
Place the cake in the centre of the oven and bake at 200°C for 10 minutes. Reduce the temperature to 180°C (160°C fan) and continue baking for another 40–45 minutes.
The cake should develop a golden surface and feel firm when gently pressed in the centre. Insert a skewer into the middle to check that it is cooked. If the skewer comes out with wet batter, return the cake to the oven for another few minutes.
While the cake bakes, prepare the honey syrup. Pour the Greek honey and water into a small saucepan, add the cinnamon stick, and place over medium-low heat.
Stir gently until the honey dissolves into the water. Allow the mixture to simmer for approximately 5 minutes, then remove it from the heat.
Take out the cinnamon stick and stir in the fresh orange and lemon juices. The orange gives the syrup its citrus flavour, while the lemon adds enough acidity to balance the sweetness.
I prefer keeping the syrup fairly thin instead of reducing it until sticky. A thinner syrup soaks into the semolina more easily and gives the cake a softer texture.
Step 3: Add the Syrup and Finish the Cake
Remove the cake from the oven and leave it in the tin for approximately 5 minutes. Carefully release it from the tin and place it on a wire rack with a plate underneath.
Use a skewer to make small holes across the cake’s surface. These holes help the honey syrup reach the centre instead of collecting on top.
Slowly spoon the warm syrup over the cake. Give each addition a little time to soak in before adding more. If syrup runs onto the plate underneath, collect it and spoon it back over the cake.
Leave the cake to cool completely. For a softer crumb and more even flavour, cover it and refrigerate overnight.
Before serving, spread the thick Greek yoghurt over the top. Sprinkle with chopped pistachios and drizzle with the remaining honey.
Cut into slices using a sharp knife and serve.
What to Serve With Delia Smith Greek Orange Cake
Greek yoghurt is my favourite accompaniment because its slight tanginess balances the honey syrup. Full-fat Greek yoghurt has a thicker texture and stays on the cake without running down the sides.
Vanilla ice cream also pairs nicely with orange cake, particularly when the cake is served slightly warm. The mild vanilla flavour doesn’t overpower the orange or honey.
Fresh raspberries or strawberries are good choices for anyone who prefers something less sweet alongside dessert. Their natural acidity contrasts with the rich semolina cake.
Coffee or black tea can be served alongside a slice. Strong coffee is particularly good with honey and citrus, while black tea gives you a milder combination.
One thing I like about Delia Smith Greek Orange Cake Recipe is that the syrup keeps the cake moist enough to enjoy without any topping. A plain slice with coffee is already satisfying.
Delia Smith Greek Orange Cake Nutrition Information
The following nutritional values are approximate estimates for one of 12 slices, including the honey syrup and yoghurt topping.
Nutrient | Amount per serving |
|---|---|
Calories | 460 kcal |
Carbohydrates | 58g |
Protein | 8g |
Total Fat | 22g |
Saturated Fat | 10g |
Sugar | 43g |
Fibre | 3g |
Sodium | 190mg |
The actual nutritional values depend on the type of honey, Greek yoghurt, and butter used. The cake contains gluten, eggs, dairy, almonds, and pistachios.
FAQs
Can I Make Delia Smith Greek Orange Cake a Day Ahead?
Yes. Making the cake a day ahead is a good idea because the semolina has more time to absorb the honey syrup. Prepare and soak the cake, allow it to cool, and keep it covered in the refrigerator overnight. Add the Greek yoghurt, pistachios, and extra honey shortly before serving.
Why Is Semolina Used in Greek Orange Cake?
Semolina gives the cake a slightly grainy, tender crumb and absorbs the orange-honey syrup well. It also creates a denser texture than ordinary sponge cake. The ground almonds help soften the crumb and give the cake a mild nutty flavour.
Can I Use Regular Oranges Instead of Greek Oranges?
Yes. Ordinary sweet oranges work well. Choose fresh, thin-skinned oranges because the whole fruit is blended into the batter. Avoid oranges with unusually thick, bitter peel.
How Do I Keep Greek Orange Cake Moist?
Avoid overbaking the cake and add the syrup while the cake is still warm. Pour the syrup gradually so it has enough time to soak through the surface. Leaving the finished cake overnight also helps distribute the moisture evenly.
How Long Does Greek Orange Cake Last?
Store the cake in a covered container in the refrigerator for up to 3–4 days. Keep the yoghurt topping separate if you plan to store several slices. Let refrigerated cake stand at room temperature briefly before serving so the crumb softens.
Can I Freeze Delia Smith Greek Orange Cake?
Yes. Allow the syrup-soaked cake to cool completely, then wrap individual slices securely and freeze for up to 2 months. Leave off the yoghurt and pistachios until serving. Thaw the slices overnight in the refrigerator and add the fresh toppings after thawing.