Ingredients
Method
- Preheat your oven to 180°C (350°F). Grease a round cake pan and line with parchment paper.
- In a large bowl, whisk together the semolina flour, brown sugar, baking powder, baking soda, salt, and lemon zest.
- In another bowl, beat the eggs lightly. Add the yogurt, olive oil, and vanilla extract. Mix until smooth.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
- Transfer the batter to the prepared cake pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling. Serve at room temperature.
Notes
Light and moist, semolina cake is a classic dessert that shines in different cultures thanks to its practicality and irresistible texture. Loved for its gentle crumb and subtle flavor, this versatile treat can be enjoyed as an afternoon snack, light dessert, or festive highlight with a dust of powdered sugar.
Tips for a Perfect Semolina Cake
- Use natural, plain yogurt for the best texture. Greek yogurt also works and adds extra creaminess.
- If you prefer a richer cake, substitute olive oil for melted butter – this will bring a delicate, buttery flavor.
- For a slightly nutty aroma, gently toast the semolina in a dry pan for a few minutes before mixing.
Technique Tricks
- Mist the batter just until combined – overmixing semolina can create a dense cake.
- Sift the dry ingredients to avoid lumps and ensure an even rise.
- Check doneness by inserting a toothpick in the center; it should come out clean. If you like a softer center, bake 3-4 minutes less.
Serving Suggestions & Variations
- Serve with a dollop of plain yogurt and fresh berries, or drizzle with honey for a Middle Eastern twist.
- Add orange or cardamom zest to the batter for aromatic variations.
- If you want to make it gluten-free, try a 50/50 blend of semolina and almond flour. For vegan guests, use non-dairy yogurt and a flax egg substitute.