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Semolina Cake with Poached Satsumas

Semolina Cake with Poached Satsumas

By OcadoLifePublished on 30 January 2026“Inspired by Lebanese namoura, this buttery, zesty cake is drenched in fragrant syrup,” says chef and restaurateur James Walters, who created this Semolina Cake with Poached Satsumas. “It’s sunshine on a plate, warm or cold.” This recipe makes 20 pieces. Allow an extra 2-3 hrs for the cake batter to rest and 1 hr for the syrup to soak in.
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Time and servings

55 minsTotal time
20 minsPrep time
35 minsCooking time

Ingredients

  • 290g fine semolina
  • 100g unsalted butter, softened, plus extra for the tin
  • 560g caster sugar
  • 425g natural yoghurt
  • ¼ tsp bicarbonate of soda
  • 4 satsumas, 3 peeled, 1 juiced
  • 1½ tbsp lemon juice
  • 5 green cardamoms, lightly crushed
  • 1 vanilla pod, halved lengthways, seeds scraped out and reserved
  • 1 cinnamon stick
  • 1½ tbsp orange blossom water
  • 20 blanched almonds
  • Greek yoghurt, to serve (optional)

Method

  • Step 1

    Put the semolina, butter and 60g sugar into a bowl and rub together with your fingertips until sandy. Stir in the natural yoghurt and bicarb to make a smooth batter.

  • Step 2

    Grease and line a 22cm x 30cm baking tin. Spread the batter out evenly in the tin, then cover and rest at room temp for 2-3 hrs, until thick and slightly firm to the touch.

  • Step 3

    Put the 3 peeled satsumas in a bowl and cover with boiling water for 2 mins; drain. Cool slightly, then separate into neat segments.

  • Step 4

    Put the remaining 500g sugar into a pan with 150ml water. Bring to the boil; stir until dissolved. Add the satsuma segments and juice, lemon juice, cardamom, vanilla seeds and pod, and cinnamon. Poach on low for 10 mins, then stir in the orange blossom water. Cool, then strain into a jug, reserving the fruit.

  • Step 5

    Preheat the oven to 200°C/ 180°C fan/gas 6. Score the cake into diamonds or squares (around 20) and press an almond into each. Bake for 25 mins or until golden, then pour three-quarters of the syrup over the top. Set aside for 1 hr. Serve with a spoonful of the reserved poached fruit, a drizzle of syrup and Greek yoghurt, if liked.