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Semolina cake

semolina cake

Semolina cake: soft, fluffy, simple to make. Find out why this classic dessert is everyone’s favorite at any gathering!
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Total Time 1 hour 1 minute
Servings: 10 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1.5 cup semolina flour
  • 1 cup plain yogurt
  • 0.75 cup sugar
  • 0.5 cup unsalted butter melted
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 2 unit eggs
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For the syrup
  • 1 cup water
  • 1 cup sugar
  • 0.5 unit lemon juiced
  • 1 teaspoon rose water optional

Method
 

Batter Preparation
  1. Preheat the oven to 180°C (350°F). Grease a baking pan and dust with semolina.
  2. In a bowl, combine semolina, baking powder, baking soda, and salt. Mix well.
  3. In another bowl, whisk yogurt, sugar, melted butter, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and smooth.
  5. Pour the batter evenly into the prepared pan and level the top with a spatula.
  6. Bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
Syrup Preparation
  1. While the cake bakes, combine sugar, water, and lemon juice in a saucepan over medium heat.
  2. Bring to a boil, then reduce the heat and simmer for 8–10 minutes, until slightly thickened.
  3. Remove from heat and add rose water if using. Let syrup cool slightly.
Finishing Touches
  1. Once the cake is out of the oven, immediately pierce the cake all over with a skewer.
  2. Slowly pour the warm syrup over the entire cake, ensuring even absorption.
  3. Allow the cake to cool completely before slicing into squares and serving.

Notes

Semolina cake is truly a gem among Mediterranean desserts, celebrated for its signature crumbly texture and subtly sweet flavor. Its popularity comes not only from its comforting simplicity but also from how easily the recipe adapts to different tastes and occasions.
If you’re a first-timer, don’t worry: semolina cakes are quite forgiving. To achieve the perfect, fluffy interior while keeping it moist, use full-fat yogurt and be sure to melt the butter fully. Blend the batter just until the ingredients are combined—overmixing may make the cake dense.
Have you run out of rose water? Replace it with orange blossom water for a floral twist, or simply omit it and let the lemon shine. For a dairy-free version, swap the yogurt for coconut Greek-style yogurt and the butter for a neutral oil.
Paying attention to texture is key. Pierce the cake with a skewer as soon as it leaves the oven so the syrup soaks evenly, keeping the crumb tender. If you like a more caramel-like finish, let the syrup simmer a bit longer until it slightly thickens.

Serving & Pairing Suggestions

  • This cake shines with a garnish of toasted pistachios, flaked coconut, or a dollop of whipped cream.
  • It pairs beautifully with fresh fruits like berries, figs, or sliced oranges.
  • Serve with spiced tea or strong coffee for an authentic Mediterranean touch.
Experiment by folding in grated orange zest or a pinch of ground cardamom to the batter. This little twist adds depth to the flavor and keeps each bite interesting! Above all, don’t hesitate to make this recipe your own—semolina cake is as versatile and welcoming as a dessert can be.