semolina cake
Semolina cake, deliciously easy and airy. Tempting aroma, soft crumb and healthy twist, perfect for a guilt-free treat!
Ingredients
Method
- Preheat your oven to 180°C (350°F). Grease a round cake pan (about 22 cm / 9 inches) and line with parchment paper.
- In a large bowl, whisk together the eggs and brown sugar until creamy and lightly frothy.
- Add the yogurt and olive oil. Mix well for a uniform batter.
- Stir in the vanilla extract, lemon zest, and salt.
- Combine the dry ingredients: semolina, almond flour, and baking powder in another bowl. Then, add them gradually to the wet mixture. Mix gently until no dry spots remain—do not overmix.
- Pour the batter into the prepared cake pan. Level the surface with a spatula.
- Bake in the center of the oven for about 35-40 minutes or until a toothpick inserted in the middle comes out clean.
- Let the cake cool in the pan for 10 minutes, then unmold onto a rack to cool completely.
- Serve your semolina cake plain, with a dusting of powdered sugar, or accompanied by fresh fruit and tea.
Notes
Few cakes offer such ease and adaptability as the semolina cake. It's a cherished treat across Mediterranean tables, celebrated for its tender crumb, light flavor, and the satisfying crunch added by semolina. Versatile and forgiving, this cake can easily fit any occasion—from a weekday snack to a centerpiece on your brunch table.
Practical Tips for Perfect Semolina Cake
- Don't overmix the batter: Overmixing can develop gluten in the semolina, leading to a dense cake. Stir only until the ingredients are just combined.
- Let the batter rest for 5–10 minutes before baking. This allows the semolina to hydrate, giving the cake a softer, airy crumb.
- If you run out of yogurt, replace it with sour cream, kefir, or even buttermilk for a delicious twist and extra moisture.
- For richer flavor, consider using orange or lime zest instead of lemon, or add a splash of rose water for Middle Eastern flair.
Extra Insights for the Best Result
- Use a springform pan to unmold effortlessly and achieve a beautiful finish.
- Sift the baking powder with the semolina and almond flour to ensure even leavening and a lump-free texture.
- For a crunchy top, sprinkle extra semolina or almond slivers on the batter before baking.
Serving Suggestions and Creative Variations
- Pair this cake with greek yogurt and honey for a Mediterranean-inspired dessert.
- Serve with a side of seasonal berries, orange segments, or compote for a touch of freshness.
- For a fragrant experience, soak the cake with light citrus syrup after baking while it's still warm—an authentic touch found in many traditional recipes.
- You can add chopped pistachios or walnuts to the batter for extra texture and flavor.
