semolina cake

Semolina cake, soft and moist, with a golden touch. Enjoy this comforting dessert and delight in every slice. Irresistible!

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Total Time 1 1

Servings: 10 slices

Course: Dessert

Cuisine: Italian

Calories: 240

Ingredients Method Notes

Ingredients

1 cup semolina flour
0.5 cup all-purpose flour
1 cup plain yogurt
0.75 cup sugar
0.5 cup unsalted butter melted and cooled
3 unit eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1 pinch salt
0.5 cup milk warm

Method

Preheat your oven to 180°C (350°F) and grease a round baking pan with butter or oil.
In a large bowl, whisk together semolina flour, all-purpose flour, sugar, baking powder, and a pinch of salt until combined.
In another bowl, beat the eggs until slightly frothy. Add the yogurt, melted butter, warm milk, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or whisk until all is well incorporated and no lumps remain.
Transfer the batter to the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for about 35–40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

The beloved semolina cake stands out for its comforting texture and charm, making it a dessert appreciated in many cultures. Its versatility means it can be enjoyed as a simple snack, an elegant dessert at dinner parties, or a sweet breakfast treat with coffee or tea. If you’re looking for a cake that’s not overly sweet but packed with delicate flavors, this recipe is sure to delight.

Practical Tips & Proven Tricks

For a truly light and fluffy semolina cake, make sure you don’t overmix the batter once you combine the wet and dry ingredients. Semolina absorbs liquids gradually, so it’s helpful to let the batter rest for about 10 minutes before baking — this allows the grains to soften and results in a tender crumb.

If you’re out of yogurt, feel free to use kefir or buttermilk for a similar tangy touch. For a dairy-free version, plant-based yogurt and a neutral oil instead of butter work just as well.

Preparation Techniques

Always use room temperature ingredients for a smoother batter and even baking. Sifting the semolina and flour will help prevent lumps and ensure a finer texture. If you want a more aromatic cake, add a hint of orange or lemon zest to the batter — it adds a beautiful fragrance and brightness.

Serving & Variations

This cake shines on its own but pairs wonderfully with a dollop of whipped cream, a spoonful of fruit compote, or a light drizzle of honey or syrup. You can also sprinkle chopped pistachios or almonds over the top before baking for a lovely crunch.

For a Middle Eastern twist, pour a simple syrup flavored with rosewater or orange blossom water over the cake while it’s still warm. This makes it extra moist and fragrant, turning every slice into a memorable treat.

Semolina cake is a great blank canvas, so don’t hesitate to experiment with spices like cardamom or cinnamon, or even fold in dried fruits such as raisins or apricots for added flavor and texture. Enjoy exploring all the possibilities!