Semolina Cake
A delicious and moist semolina cake that’s easy to make, perfect for dessert or tea time. This traditional recipe combines the unique texture of semolina with the richness of yogurt and a touch of sweetness.
Ingredients
- 1½ cups semolina
- 1 cup sugar
- 1 cup yogurt
- 3 large eggs
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 tsp baking powder
- Zest of 1 lemon or orange (optional)
- A pinch of salt
- Slivered almonds or coconut flakes for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking pan.In a large bowl, mix semolina, sugar, baking powder, and salt.In another bowl, whisk together yogurt, eggs, oil, vanilla extract, and zest (if using).Combine the wet and dry ingredients, mixing until smooth. Let the batter rest for 15–20 minutes.Pour the batter into the prepared pan and sprinkle with almonds or coconut flakes.Bake for 30–35 minutes, or until golden brown and a toothpick inserted comes out clean.Let the cake cool slightly before serving.
Notes
- For a vegan version, use flax eggs and plant-based yogurt.
- Toasted semolina adds a nuttier flavor.
- Store leftovers in an airtight container for up to 2 days at room temperature or a week in the fridge.