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Semolina cake

semolina cake

Semolina cake brings softness, citrus flavors and simple nutrition. Try this light, healthy dessert recipe—no special skills needed!
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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 flour
  • 1 cup greek yogurt
  • 0.5 cup olive oil
  • 0.75 cup cane sugar
  • 3 unit eggs
  • 1 teaspoon baking powder
  • 1 teaspoon orange zest
  • 0.25 teaspoon salt
  • 2 tablespoon orange juice

Method
 

  1. Preheat the oven to 180°C (350°F). Grease and line a round cake pan.
  2. In a large bowl, whisk the eggs and sugar until light and creamy.
  3. Add the olive oil, Greek yogurt, orange juice, and orange zest. Mix well until combined.
  4. Combine semolina flour, baking powder, and salt in another bowl. Gradually add the dry ingredients to the wet mixture, mixing gently to avoid lumps.
  5. Pour the batter into the prepared pan. Smooth the surface with a spatula.
  6. Bake for about 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Garnish with extra orange zest before serving, if desired.

Notes

Semolina cake is a beloved dessert throughout the Mediterranean, celebrated for its delightful texture, ease of preparation, and adaptability across seasons. Its crumb is tender, moist, and lightly fragrant from citrus zest, making it a fantastic option for both everyday treats and festive occasions. This cake’s main ingredient—semolina—naturally provides a rich, balanced texture that holds up well, even hours after baking.

Helpful Tips for Perfect Results

  • Don’t overmix: When combining wet and dry ingredients, gently fold until just incorporated. Overmixing can lead to a dense cake.
  • Substitute with confidence: No Greek yogurt at hand? Use plain regular yogurt or even sour cream for similar moistness and tang.
  • Enhance with flavors: Try replacing orange zest with lemon zest, or add a hint of cardamom for a lovely aromatic twist.

Preparation Techniques and Tricks

  • Preepare your pan thoroughly: Line the base and sides with parchment paper for easy removal and to avoid sticking.
  • Sift semolina and baking powder together: This ensures a lump-free, even rise.
  • Check for doneness early: Ovens can vary. Start checking the cake at the 40-minute mark with a toothpick.

Slicing, Serving, and Variations

  • Serve with flair: Pair with Greek yogurt and a drizzle of honey or a spoonful of homemade fruit compote.
  • Add a syrup soak: For a classic touch, gently pour hot simple syrup (sugar and water simmered with orange peel) over the cake just out of the oven—it boosts moisture and flavor.
  • Turn it into cupcakes: Portion the batter into muffin tins; baking time will decrease, so keep an eye out.
This semolina cake's simplicity is its greatest strength, allowing you to make it your own with any citrus, glaze, or nut topping. Enjoy, and let your creativity guide your next batch!