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Semolina cake

semolina cake

Semolina cake, deliciously easy and airy. Tempting aroma, soft crumb and healthy twist, perfect for a guilt-free treat!
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Total Time 1 hour 1 minute
Servings: 10 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup semolina
  • 1 cup plain yogurt preferably natural, unsweetened
  • 0.5 cup extra-virgin olive oil
  • 0.75 cup brown sugar
  • 3 unit eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 tablespoon lemon zest
  • 0.5 cup almond flour

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a round cake pan (about 22 cm / 9 inches) and line with parchment paper.
  2. In a large bowl, whisk together the eggs and brown sugar until creamy and lightly frothy.
  3. Add the yogurt and olive oil. Mix well for a uniform batter.
  4. Stir in the vanilla extract, lemon zest, and salt.
  5. 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.
  6. Pour the batter into the prepared cake pan. Level the surface with a spatula.
  7. Bake in the center of the oven for about 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then unmold onto a rack to cool completely.
  9. 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.
Whatever style you choose, trust this cake to deliver moistness, subtle flavor, and plenty of compliments at your next gathering!