Deliciously Easy Semolina Cake Recipe You Must Try!

You know, there’s something truly magical about a good semolina cake. It’s like, just when you think you’ve seen all the baked goodies out there—bam! This one comes along with its unique texture and flavor, soft yet slightly dense, just the way I love it. Imagine cozying up with a slice and a hot cup of tea, the sunshine streaming through the window. That’s happiness served on a plate. Seriously, it’s so easy to whip up; you might just find yourself making it on a weekly basis!

Why You’ll Crave It

• It’s super simple… like really, anyone can do it, even if you’re just starting out.
• The texture? Oh, it’s wonderfully fluffy and just a tad chewy, kind of comforting in every bite.
• Versatile! You can jazz it up with toppings or just leave it plain; it works both ways.
• Your friends will think you’re a baking genius when you serve this at a gathering.
• Perfect for any time—breakfast, snack, or dessert; it fits right in, whenever you need a sweet treat.

Honestly, my family fights over the last slice every time I make this!

What You’ll Need

• Semolina: 200 grams, finely ground, it’s the star of our show here, giving it that special bite.
• Sugar: 150 grams, sweetens it just right—feel free to adjust if you’re on the less-sweet side.
• Yogurt: 250 grams, adds moisture… trust me, it’s a game changer.
• Eggs: 3 large, they’ll help bind everything together and create that lovely texture.
• Baking powder: 1 teaspoon, for that perfect rise, nice and fluffy!
• Vanilla extract: 1 teaspoon, adds that warm, aromatic hint of goodness.
• Olive oil: 100 ml, a healthier fat choice that keeps it rich and moist.
• Zest of one lemon: optional, but oh man, it brightens up the whole cake!
• A pinch of salt: just a little, it enhances all the flavors beautifully.

Easy How-To

Preheat and Prepare

Okay, so first things first—preheat your oven to 180°C (that’s 350°F for my friends in the US). While it’s heating up, grab a round cake pan, butter it up and dust it with a little flour to keep it from sticking. Super important, trust me!

Mix the Semolina

Now, let’s grab a saucepan, and mix 100 grams of semolina with 500 milliliters of milk. Stir that together and bring it to a gentle simmer over medium heat… keep stirring though, or you might end up with lumps, and nobody wants that… well, not in this cake, anyway!

Add Sweetness and Flavor

Once it starts thickening—yay!—mix in 100 grams of sugar and a pinch of salt. You can totally splash in some vanilla extract or almond extract if you’re feeling fancy. Just incorporate everything well, and it’ll smell divine!

Whisk in the Eggs

Alright, take it off the heat and let it cool a smidge. Then, whisk in your eggs one by one, okay? Make sure each one is mixed in well before adding the next. That way, it’ll be nice and smooth!

Pour and Bake

Now, pour that beautiful semolina mixture into your prepared pan. Smooth the top with a spatula so it bakes evenly. Pop it in your preheated oven and let it cook for about 30 to 35 minutes—just keep an eye on it. You’ll know it’s ready when the top turns golden and a toothpick comes out clean. Perfection!

Cool and Enjoy

When it’s done, let it cool in the pan for about 10 minutes. Then, carefully move it to a wire rack to cool completely before diving in… this part feels like forever, but it’s worth the wait!

Good to Know

• If you want extra crunch, try tossing in some nuts or dried fruit—total game changer!
• This cake tastes even better the next day, so consider making it ahead of time.

Serving Ideas

• Dust it with powdered sugar or drizzle some honey on top. Fresh fruit works wonders, too, especially berries!

Top Tricks

• If you’re in a hurry, you can make a quick syrup with sugar and water to pour over the cake while it’s warm, for extra sweetness!

Frequently Asked Questions

Can I use fine semolina instead of coarse?

Oh, absolutely! Fine semolina can work out, though it might make the cake a bit denser than using the coarser kind. It’s totally up to you!

What can I substitute for eggs?

For egg replacements, think about using applesauce or a mix of flaxseed meal and water. It’ll change the texture a tiny bit, but it’s still delicious!

How do I store leftovers?

Just wrap it up nice and tight in an airtight container and keep it at room temp for a couple of days. It also keeps well in the fridge if you want it cold!

Can I freeze the cake?

For sure! You can freeze it, just wrap it well in plastic wrap, then pop it in a freezer bag. Perfect for those days when you need a sweet pick-me-up!

What toppings pair well with semolina cake?

Oh, toppings can really elevate it! Consider whipped cream, fruit preserves, or a simple dusting of powdered sugar. So lovely!

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So, that’s it! Semolina cake isn’t just a recipe, it’s a comforting piece of my heart… I hope you love making it as much as I do! Enjoy all those cozy moments, and happy baking!