semolina cake
Semolina cake brings Mediterranean flavor home. Try this moist, honey-soaked dessert that’s light and bursting with fresh lemon.
Ingredients
Method
Preparing the cake batter
- Preheat the oven to 180°C (350°F). Grease a round 22cm (9-inch) cake pan with olive oil or butter, and line the bottom with parchment paper.
- In a large bowl, whisk together the semolina flour, coconut sugar, baking powder, baking soda, salt, and lemon zest until well combined.
- In another bowl, beat the eggs until slightly frothy, then mix in the Greek yogurt, olive oil, lemon juice, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix.
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown.
Preparing the syrup
- While the cake bakes, combine honey, lemon juice, and water in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let the syrup cool slightly.
Finishing the cake
- When the cake is done, remove from the oven and let it cool in the pan for 10 minutes.
- Pour the warm syrup evenly over the hot cake. Let it soak in for at least 30 minutes before serving.
- Unmold the cake onto a platter, cut into slices, and serve.
Notes
Semolina cake is a beloved dessert across the Mediterranean, admired for its simplicity, moist texture, and the subtle tang from lemon and yogurt. Its versatility makes it perfect for celebrations or as a comforting homemade treat for afternoon tea.
Tips for a Moist and Flavorful Semolina Cake:
If you want an even more tender crumb, let the batter rest for 10–15 minutes before baking—this allows the semolina to fully hydrate. For a richer taste, you can substitute part of the olive oil with melted butter, but be sure not to skip the olive oil entirely, as it adds unique depth and moisture. Ingredient swaps and enhancements:
If Greek yogurt isn’t available, full-fat plain yogurt works beautifully. To vary the flavor, fold in shredded coconut or a handful of chopped pistachios. Spice lovers can add a touch of cardamom or cinnamon to give the cake a fragrant, exotic twist. Technique matters:
For an ultra-smooth texture, sift the dry ingredients before mixing—this helps avoid lumps and ensures even distribution of the rising agents. Be careful not to overmix the batter, which could make the cake dense. When pouring the syrup over the cake, do it gradually while the cake is still warm; this ensures every part absorbs the syrup, creating that luscious, moist bite.
If you want an even more tender crumb, let the batter rest for 10–15 minutes before baking—this allows the semolina to fully hydrate. For a richer taste, you can substitute part of the olive oil with melted butter, but be sure not to skip the olive oil entirely, as it adds unique depth and moisture. Ingredient swaps and enhancements:
If Greek yogurt isn’t available, full-fat plain yogurt works beautifully. To vary the flavor, fold in shredded coconut or a handful of chopped pistachios. Spice lovers can add a touch of cardamom or cinnamon to give the cake a fragrant, exotic twist. Technique matters:
For an ultra-smooth texture, sift the dry ingredients before mixing—this helps avoid lumps and ensures even distribution of the rising agents. Be careful not to overmix the batter, which could make the cake dense. When pouring the syrup over the cake, do it gradually while the cake is still warm; this ensures every part absorbs the syrup, creating that luscious, moist bite.
