This Adana-style cake bakes semolina and orange zest into a moist bright slice.
12 min prep 24 min cook 20 min rest
Keeps the screen on · step-by-step guide · built-in timer
For the Adana-style cake, beat the eggs and sugar for 3 minutes.
Add the semolina, flour, and orange zest to the batter.
Pour into the mold and wait 5 minutes so the semolina absorbs liquid.
Bake the semolina cake at 180°C for 24 minutes.
Rest in the mold for 15 minutes, then slice.
💡 Tip: Finely grated orange zest keeps the cake from tasting bitter.
🍽️ Serving suggestion: Serve warm with tea and an orange slice.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~238
kcal calories
5
g protein
32
g carbs
9
g fat
1.7g
Sugar
0.8g
Fiber
39.5mg
Sodium
1.3g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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