Apelsinovy Mannik na Syvorotke — Orange Semolina Cake with Whey

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Welcome to a delightful recipe that combines resourcefulness with incredible flavor: the Orange Semolina Cake, or Mannik, made with whey! Mannik is a beloved, simple cake from Eastern Europe, cherished for its tender, moist crumb. It's a classic comfort bake, often made with whatever dairy product is on hand, like kefir, sour cream, or in this case, whey. This particular version is a standout, using an entire orange—peel and all—to infuse the cake with a bright, zesty flavor that perfectly complements the subtle tang of the whey. A crispy polenta crust adds a wonderful textural contrast, making every bite a delightful experience. Get ready to fall in love with this unique and delicious cake!

A slice of golden-brown orange semolina cake (mannik) on a plate.

Orange semolina cake with whey.

Cooking: 1 hour, 30 minutes
Quantity: 8 Servings
Per serving
Calories: 343 kcal
Proteins: 8 g
Fats: 8 g
Carbohydrates: 60 g

Ingredients for Orange Semolina Cake with Whey

  • 300 g milk whey
  • 1 orange (140-160 g)
  • 2 large eggs
  • 40 g rapeseed oil (or canola oil)
  • 230 g sugar
  • 180 g manka (semolina)
  • 120 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • orange extract, optional
  • pinch of salt, almond flakes
  • corn polenta and butter for the pan

How to Make Orange Semolina Cake with Whey

A whole orange being diced into small cubes on a cutting board.

Dicing the orange, peel included.

Milk whey being poured from a glass into a bowl containing diced orange.

Pouring milk whey into the bowl with the orange.

Two eggs being cracked into the bowl with the orange and whey mixture.

Cracking two chicken eggs.


Wash the orange thoroughly, place it in boiling water for 1-2 minutes. Then rinse it well again under running water. Dice the orange, including the peel, and remove any seeds.

Pour milk whey into the bowl with the orange. I make homemade tvorog (a type of farmer’s cheese), so I never have a shortage of whey and have to come up with recipes to use it. Whey is mostly used in baking. It makes excellent rye bread. In principle, any pies or pancakes that call for something like kefir (a fermented milk drink) can be made with whey. Although it’s a ‘leaner’ product, it’s still a cultured dairy product.
Crack in two chicken eggs and add a pinch of salt to balance the sweet, sour, and salty flavors.

Rapeseed oil being poured into the mixing bowl.

Pouring rapeseed oil into the bowl.


Pour in the rapeseed oil (canola oil). This vegetable oil is ideal for baking as it has no smell and a neutral taste.

An immersion blender pureeing the orange, whey, eggs, and oil in a bowl.

Blending the liquid ingredients with an immersion blender.

Granulated sugar being poured into the blended orange mixture.

Adding granulated sugar.

Semolina being added to the wet ingredients in the mixing bowl.

Adding semolina.


Using an immersion blender, blend the liquid ingredients until smooth.

Add the granulated sugar and stir until it dissolves. If desired, add orange extract to enhance the citrus flavor of the cake.
Add the mannaya krupa (semolina).

A whisk mixing the semolina cake batter in a bowl until smooth.

Mixing the batter well until no lumps remain.


Add the flour, baking soda, and baking powder. Mix the batter well until no lumps remain. At this stage, you can use the immersion blender again to easily achieve a perfectly smooth consistency.

The bowl of mannik batter covered and resting on a countertop.

Letting the batter rest for 30-40 minutes at room temperature.

A round baking pan being generously greased with softened butter.

Generously greasing a 22-25 centimeter pan with butter.

The orange semolina cake batter being poured into a buttered and polenta-dusted pan.

Pouring the batter into the prepared pan.


Let the batter rest for 30-40 minutes at room temperature. During this time, it will thicken as the semolina absorbs moisture from the batter.

Generously grease a 22-25 centimeter (9-10 inch) pan with softened butter. Dust it with corn polenta, shaking out any excess. Keep the pan in the refrigerator until you’re ready to fill it. The polenta crust turns out crispy and incredibly delicious.
Pour the batter into the prepared pan. Sprinkle the cake with almond flakes.

The baking pan with the mannik batter placed on the middle rack of an oven.

Placing the pan with the batter on the middle rack of a preheated oven for 40-50 minutes.


Preheat the oven to 180°C (350°F). Place the pan on the middle rack of the preheated oven. Bake for 45-50 minutes until the cake is golden brown. I recommend inserting a wooden skewer into the highest part of the cake; if it comes out clean, the mannik (semolina cake) is ready.

The baked orange semolina cake being transferred from the pan to a wire cooling rack.

Letting the cake rest in the pan for about 10 minutes, then transferring it to a wire rack.


Let the cake rest in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

And there you have it—a beautifully golden and fragrant Orange Semolina Cake! Once cooled, this mannik is a true delight. Its flavor deepens as it sits, so it's even better the next day. Serve it in generous slices with a cup of hot tea or coffee for a perfect afternoon treat. For an extra touch of indulgence, a dollop of Greek yogurt or a light dusting of powdered sugar works wonders. I hope you enjoy this recipe that so beautifully transforms simple ingredients into something truly special. It's a wonderful example of how traditional, resourceful baking can be both delicious and inspiring. Happy baking!