Name: Semolina Cake: 1 Pan Magic Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 3 h 45 min
Cuisine: Middle Eastern
Ingredients: Fine semolina flour; Granulated sugar; Plain yogurt; Vegetable oil or melted butter; Eggs; Whole milk; Vanilla extract; Baking powder; Salt; Sugar (for syrup); Water (for syrup); Lemon juice (for syrup); Rose water (optional, for syrup)

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Semolina cake has always been a special treat in my family, evoking warm memories of cozy afternoons and shared laughter. I remember my aunt making this sweet semolina dessert, the air filling with a delicate, nutty aroma as it baked. The texture, a perfect blend of tender crumb and moist syrup, is unlike anything else. It’s surprisingly simple to make, and once you learn how to make semolina cake, it’ll become a go-to for any occasion. This recipe brings that same comforting magic right into your kitchen. Let’s get cooking!

Why You’ll Love This Semolina Cake

You’re going to adore this semolina cake for so many reasons! It’s incredibly easy to whip up, making it perfect for busy weeknights or last-minute guests. The taste is a delightful balance of subtle sweetness and a unique, pudding-like texture that’s utterly satisfying. As a wonderful semolina dessert, it’s also quite budget-friendly, using common pantry staples. Plus, it’s a crowd-pleaser that the whole family will enjoy. You’ll appreciate that it’s a lighter option compared to richer cakes, and it’s a fantastic introduction to the world of semolina desserts.

Ingredients for Your Homemade Semolina Cake

Gathering the right ingredients is key to creating this delightful homemade semolina cake. You’ll need 1.5 cups fine semolina flour, which gives our cake its signature texture. For sweetness, we’ll use 1 cup granulated sugar, and 1 cup plain yogurt adds moisture and a slight tang. You’ll also need 1/2 cup vegetable oil (or melted butter for a richer flavor), 2 large eggs, and 1/2 cup whole milk to bind everything together. A teaspoon of vanilla extract enhances the aroma. For leavening, we’ll use 1.5 teaspoons baking powder and a pinch of salt to balance the flavors. This combination ensures a tender crumb, making it a truly wonderful semolina flour cake.

For the syrup, you’ll need 1 cup sugar, 1/2 cup water, 1 tablespoon lemon juice, and if you like, a splash of 1 teaspoon rose water for that classic Middle Eastern touch.

How to Make a Perfect Semolina Cake

Let’s dive into making this easy semolina cake recipe! It’s a straightforward process that yields incredible results. First, preheat your oven to 350°F (175°C). Get a 9-inch round cake pan ready by greasing it well, then dust it lightly with semolina flour and line the bottom with parchment paper. This ensures your beautiful cake won’t stick.

Step 1: In a large bowl, whisk together the 2 large eggs and 1 cup granulated sugar until the mixture becomes frothy and light in color. This aeration is crucial for a tender crumb.
Step 2: Add the 1 cup plain yogurt, 1/2 cup vegetable oil, 1/2 cup whole milk, and 1 teaspoon vanilla extract to the egg mixture. Whisk everything together until it’s wonderfully smooth and well combined.
Step 3: In a separate bowl, combine 1.5 cups fine semolina flour, 1.5 teaspoons baking powder, and a pinch of salt. Give these dry ingredients a quick whisk to ensure the leavening agent is evenly distributed.
Step 4: Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or whisk until everything is just combined. Be careful not to overmix; we want to keep that lovely lightness. This is a key part of this easy semolina cake recipe.
Step 5: Pour your cake batter into the prepared pan. Spread it out evenly with your spatula. Gently tap the pan on the counter a couple of times to release any trapped air bubbles, ensuring a smooth finish.
Step 6: Bake for 25-30 minutes. You’ll know it’s ready when the top is a beautiful golden brown and a toothpick inserted into the center comes out clean. The aroma will be absolutely divine!
Step 7: Allow the cake to cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.
Step 8: While the cake cools, make the syrup. Combine 1 cup sugar, 1/2 cup water, 1 tablespoon lemon juice, and 1 teaspoon rose water (if using) in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely.
Step 9: Once the cake has cooled slightly, brush the warm syrup all over the top. Let the cake rest for at least 4 hours, or ideally overnight, before slicing and serving. This resting period is essential for the cake to absorb the syrup and achieve its characteristic moist, pudding-like texture, making this a truly special semolina dessert.

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Pro Tips for the Best Semolina Cake

Elevating your semolina cake from good to absolutely divine is all about a few key techniques. These simple tricks ensure a perfect texture and unforgettable flavor every time you bake this delightful semolina dessert.

Always use fine semolina flour; coarser grains can result in a gritty texture.
Don’t be tempted to overbake! A slightly underbaked center will finish cooking in the hot syrup, ensuring a moist crumb.
Letting the cake rest after soaking in syrup is crucial. This resting period allows the semolina to absorb the liquid fully, creating that signature pudding-like consistency.
Room temperature ingredients, especially eggs and yogurt, incorporate more easily into the batter for a smoother consistency.

What’s the secret to perfect Semolina Cake?

The real magic lies in the syrup soak and the resting time. Allowing the warm cake to absorb the sweet syrup slowly transforms it into a luscious, pudding-like dessert. These semolina cake baking tips are simple but make a world of difference. For more baking insights, check out these tips on the beauty of food.

Can I make Semolina Cake ahead of time?

Absolutely! This cake actually tastes better made a day in advance. Once cooled and syruped, cover it tightly and let it sit at room temperature. This allows the flavors to meld beautifully.

How do I avoid common mistakes with Semolina Cake?

The biggest pitfalls are overmixing the batter, which can lead to a tough cake, and not letting it rest long enough after syrupping. Also, ensure your oven temperature is accurate to prevent over or underbaking. Understanding the elements of baking can help avoid these issues.

Best Ways to Serve Your Semolina Cake

This versatile semolina cake is wonderful served in so many ways! For a classic Middle Eastern experience, enjoy a slice warm or at room temperature, perhaps with a dollop of thick Greek yogurt or a spoonful of clotted cream. The creamy yogurt beautifully complements the cake’s sweetness, turning it into an even more decadent semolina pudding cake. You could also pair a slice with fresh berries like raspberries or strawberries for a burst of freshness. For a truly special treat, a sprinkle of chopped pistachios or almonds on top adds a lovely crunch and visual appeal. Consider trying our Pistachio Pavlova for another delightful nutty dessert.

Nutrition Facts for Semolina Cake

Here’s a breakdown of what you can expect in a typical slice of this delightful semolina cake. It’s a sweet treat that offers a good balance of macronutrients.

Calories: Approximately 350 kcal
Fat: Approximately 18g
Saturated Fat: Approximately 5g
Protein: Approximately 5g
Carbohydrates: Approximately 45g
Fiber: Approximately 3g
Sugar: Approximately 30g
Sodium: Approximately 150mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on healthy eating, explore the many benefits of onions.

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How to Store and Reheat Semolina Cake

Proper storage is key to keeping your homemade semolina cake tasting as fresh as the day you made it. After the cake has completely cooled from its syrup bath, you’ll want to store it in an airtight container. This is essential to maintain that lovely moist texture. For enjoying this delightful semolina dessert over the next few days, it will keep beautifully at room temperature for up to 3 days. If you plan to keep it longer, transfer it to the refrigerator, where it can last for up to a week. Storing it with a bit of yogurt on the side, as in a semolina cake with yogurt serving, is also a great way to keep it moist.

If you find yourself with more cake than you can enjoy in a week, freezing is an excellent option. Wrap individual slices tightly in plastic wrap, then in a layer of aluminum foil, or place them in a freezer-safe bag. This will protect it from freezer burn for up to 3 months. To reheat, you can gently warm a slice in the microwave for about 20-30 seconds, or place it in a low oven (around 300°F/150°C) for a few minutes until warmed through. It’s also delicious served chilled straight from the fridge!

Frequently Asked Questions About Semolina Cake

What exactly is semolina cake?

Semolina cake, often known as Basbousa in Middle Eastern cuisine, is a sweet, dense cake made primarily from semolina flour. It has a unique, slightly crumbly yet moist texture thanks to the semolina and is typically soaked in a sugar syrup, often flavored with lemon or rose water. It’s a beloved sweet semolina dessert that’s both comforting and delicious. Learn more about grains like barley to understand different flour types.

Can I use different types of semolina flour?

While this recipe calls for fine semolina flour for the best texture, you can experiment with medium semolina. Just be aware that coarser semolina might result in a slightly grittier cake. For the most tender crumb, fine semolina is definitely recommended for your homemade semolina cake.

What if I don’t have yogurt or eggs?

If you need an egg-free semolina cake, you can substitute the eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) or even applesauce. For a semolina cake without yogurt, you can use an equal amount of buttermilk or sour cream, which will also add moisture and a nice tang.

How can I make my semolina cake extra moist?

The key to a super moist semolina cake is ensuring it absorbs the syrup properly. Don’t skip the resting time after brushing on the syrup – this allows the semolina to soak up all that delicious liquid. Also, using ingredients like yogurt or milk contributes to a tender crumb, making it a delightful semolina pudding cake.

Variations of Semolina Cake You Can Try

Once you’ve mastered the basic recipe, you’ll love exploring the many delicious variations of this classic semolina cake. These creative twists can cater to different tastes and dietary needs, making this versatile dessert even more exciting. Think of these as your gateway to a world of semolina delights! For other dessert ideas, try our Berry Crumble or our Apple Pie.

Flavor Boost: Add citrus zest (orange or lemon) to the batter, or incorporate a tablespoon of almond extract for a nutty aroma. A handful of shredded coconut mixed into the batter or sprinkled on top before baking is also divine.
Dietary Adaptations: For a vegan semolina cake, swap the eggs for a flax egg or applesauce and use a plant-based yogurt and milk. You can also try a gluten-free version by using a good quality gluten-free all-purpose flour blend alongside the semolina.
Cooking Method Fun: While baking is traditional, you can adapt this into a delightful semolina pudding cake by gently cooking it on the stovetop in a heavy-bottomed pot, stirring frequently. For a healthier twist, consider a baked oatmeal version using semolina.
Basbousa Inspiration: Embrace the authentic Middle Eastern roots by following a more traditional Basbousa cake recipe, which often includes more nuts, a richer syrup, and sometimes cardamom. This offers a slightly different texture and flavor profile that’s equally captivating.