Semolina Cake
A deliciously moist and fluffy Semolina Cake, perfect for dessert or a tea-time treat.
Nutrition
Calories: 290cal
Carbohydrate: 42g
Protein: 4g
Fat: 12g
Cholesterol: 30mg
Sodium: 90mg
Difficulty Level: easy
20 min Prep
35 min Cook
55 min Total
10 Servings
Ingredients
- 1 cup fine semolina
- 1 cup granulated sugar
- 1 cup plain yogurt
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup shredded coconut (optional, for garnish)
- Slivered almonds (optional, for garnish)
- For the syrup:
- 1 cup water
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon rose water (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust with a little semolina to prevent sticking.
- In a large mixing bowl, combine the semolina, sugar, yogurt, melted butter, milk, baking powder, vanilla extract, and salt. Mix well using a whisk until the batter is smooth and no lumps remain.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. If desired, sprinkle shredded coconut and slivered almonds over the top.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the syrup. In a small saucepan, combine the water and sugar. Bring to a boil, stirring until the sugar dissolves. Once boiling, reduce the heat and let it simmer for 10 minutes. Remove from heat and stir in the lemon juice and rose water, if using.
- When the cake is done, remove it from the oven and let it cool for about 5 minutes. While the cake is still warm, pour the hot syrup evenly over it. Allow the cake to absorb the syrup completely.
- Once fully cooled and soaked, slice the Semolina Cake and serve it as a delightful dessert or snack.
