semolina cake
Semolina cake, moist and light, is the perfect treat for any occasion. Try this easy and delicious traditional recipe!
Ingredients
Method
- Preheat your oven to 180°C (350°F). Grease a round cake pan with oil or line it with parchment paper.
- In a large bowl, whisk the eggs with sugar until the mixture is pale and slightly fluffy.
- Add the melted coconut oil, yogurt, and vanilla extract to the bowl. Mix until smooth.
- Combine the semolina, baking powder, baking soda, shredded coconut, and lemon zest in a separate bowl.
- Gradually fold the dry ingredients into the wet mixture. Stir gently until no lumps remain.
- Pour the batter into the prepared cake pan and spread it evenly with a spatula.
- Bake for about 35–40 minutes or until a toothpick inserted comes out clean and the top is golden brown.
- Let the cake cool for 15–20 minutes before slicing. Optionally, dust with more shredded coconut and lemon zest before serving.
Notes
Semolina cake stands out as a beloved dessert in Mediterranean homes, known for its moist texture and irresistible, subtly sweet flavor. Its versatility makes it perfect for gatherings, afternoon tea, or transforming an ordinary day into a special occasion. Whether you're an experienced baker or just starting, this cake invites creativity and effortless preparation.
Smart Tips & Substitutions
- Choose fine or medium semolina for a softer crumb. Coarse semolina can make the texture grainy—opt for what’s available but aim for finer varieties for the best results.
- If you don't have Greek yogurt, sour cream or natural yogurt also work well, maintaining the cake’s moisture.
- For a delicate coconut flavor, use extra virgin coconut oil; for a more neutral cake, switch to light olive oil or sunflower oil.
- Add orange zest instead of lemon for a citrus twist.
- To make it entirely dairy-free, use a plant-based yogurt and oil.
Preparation Insights
- Don’t overmix once you add semolina. Gentle folding helps preserve the cake’s lightness.
- Letting the batter rest for about 5–10 minutes before baking can help the semolina hydrate, making the cake even softer.
- Grease your pan well or use parchment to prevent sticking, as semolina can adhere more than wheat flour.
- Keep an eye on the oven: the cake should be golden with edges pulling away from the pan.
Serving Ideas & Variations
- Traditional semolina cakes are sometimes soaked in lemon or orange syrup right after baking for extra moisture and sweetness. Pour a simple syrup slowly over the warm cake if you desire.
- Serve with a dollop of Greek yogurt, a sprinkle of coconut, or a side of fresh berries for a refreshing touch.
- Add crushed pistachios or almonds to the top before baking for a beautiful finish and subtle crunch.
- Pair with mint tea or strong coffee to balance the sweet and tangy notes.
