Ingredients

• 2 bay leaves
• 1/3 cup sugar
• Pinch of kosher salt
• 2 teaspoons fresh lemon juice
• 3/4 cup (1 1/2 sticks) unsalted butter, melted, slightly cooled, plus more for pan
• 1 1/2 cups coarse-grind semolina flour
• 1 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons finely grated orange zest
• 1 teaspoon ground cardamom
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk Greek yogurt
• 3/4 cup whole milk
• 3 oranges
• Lemon juice (optional)

Instructions

1. Bring bay leaves, sugar, salt, and 1/2 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.
2. Cake and assembly: Preheat oven to 350°F. 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 3/4 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 1/4 cup bay leaf syrup over, letting it soak in. Let sit 30 minutes. Meanwhile, remove peel and white pith from oranges. Slice into 1/4"-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. Serve cake with oranges in syrup.
3. Preheat oven to 350°F. 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 3/4 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 1/4 cup bay leaf syrup over, letting it soak in. Let sit 30 minutes.
4. Meanwhile, remove peel and white pith from oranges. Slice into 1/4"-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.
5. Serve cake with oranges in syrup.
6. Do Ahead Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
7. Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.