The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.
Recipe information
Yield
8 Servings
Ingredients
Syrup
Cake and Assembly
Preparation
Syrup
Step 1
Bring bay leaves, sugar, salt, and ½ cup water to a simmer in a small saucepan, stirring occasionally to dissolve sugar, about 5 minutes. Remove from heat and stir in lemon juice. Pluck out bay leaves; let cool.
Cake and Assembly
Step 2
Preheat oven to 350°. Butter a 9"-diameter cake pan. Whisk semolina, sugar, baking powder, orange zest, cardamom, and salt in a medium bowl. Whisk yogurt and milk in a large bowl. Mix in dry ingredients, then ¾ cup butter. Scrape batter into prepared pan. Bake cake until golden brown and firm, 55–65 minutes. Transfer to a wire rack and let cake cool in pan 10 minutes. Turn a plate over top of pan and invert cake. Using a cake tester or toothpick, poke holes all over cake; gradually pour all but ¼ cup bay leaf syrup over, letting it soak in. Let sit 30 minutes.
Step 3
Meanwhile, remove peel and white pith from oranges. Slice into ¼"-thick rounds; remove seeds. Combine in a medium bowl with remaining bay leaf syrup; let sit, tossing occasionally, at least 20 minutes. Taste and add lemon juice as needed.
Step 4
Serve cake with oranges in syrup.
Step 5
Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
