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Semolina Sponge Cake with Almonds, Hazelnuts, Greek Yoghurt and Honey

Easy and Delicious Semolina Poppy Seed Sponge Cake recipe. If I can do it, anyone can. Try it.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 8 servings


For the Sponge Cake

  • 120 g TOTAL Classic Greek Yoghurt
  • 250 g butter
  • 190 g golden caster sugar
  • 4 eggs
  • 50 g self-raising flour
  • Zest of 1 orange and 1 lemon keep separate
  • 100 g ground almonds
  • 100 g ground hazelnuts
  • 250 g semolina
  • 2 tablespoons of poppy seeds plus 1 tablespoon extra for the top of the cake

For the syrup

  • Juice of 1 orange and 1 lemon
  • 175 ml water
  • 140 g golden caster sugar
  • 50 g honey
  • 1 tablespoon orange blossom water

To serve

  • A blob of TOTAL Classic Greek Yoghurt
  • Honey


  • Pre heat the oven to 175°C/325°F/Gas Mark 3.
  • Grease the baking tin.
  • Beat the butter and sugar until it is pale yellow and creamy.
  • Beat in the eggs one at a time.
  • Now chuck in the flour, zest, ground nuts, semolina, Greek yoghurt and poppy seeds.
  • Stir everything up well and spoon in to your greased baking case.
  • Bake for about 1 hour but check after 45 minutes – the sponge will be golden brown and springy when cooked.
  • Put the cooked cake to one side to cool slightly and make the syrup.

Make the Syrup

  • To make the syrup place all the ingredients in a pan and bring to a boil. (Taste the syrup and adjust the acidity to your taste, the zingier the better.)
  • Allow the syrup mixture to reduce by at least half.
  • Using a fork dot holes across the surface of the cake and then pour over the syrup, sprinkle with the extra poppy seeds.
  • Serve with Greek yoghurt and a trickle of honey.