Classic Semolina Cake
A fragrant, syrup-soaked semolina cake that offers a delightful balance of nutty texture and sweet, citrus-infused moisture.
Ingredients
- •1 cup fine semolina (160g)
- •1 cup all-purpose flour (125g)
- •1 cup granulated sugar (200g)
- •1 cup plain yogurt (240g)
- •3 large eggs
- •1/2 cup vegetable oil (120ml)
- •1 tablespoon baking powder
- •1 teaspoon vanilla extract
- •1 cup water (240ml) for the syrup
- •1 cup granulated sugar (200g) for the syrup
- •1 tablespoon lemon juice
- •1 teaspoon rose water (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- 2
In a large bowl, whisk together the eggs, sugar, yogurt, oil, and vanilla extract until smooth and well combined.
- 3
Gradually stir in the semolina, flour, and baking powder until the batter is uniform.
- 4
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- 5
While the cake bakes, combine the water, sugar, and lemon juice in a small saucepan; bring to a boil, then simmer for 5 minutes before stirring in the rose water.
- 6
Remove the cake from the oven and immediately pour the warm syrup evenly over the hot cake.
- 7
Allow the cake to cool completely so the semolina can fully absorb the syrup before slicing.
💡 Chef tips
- For a more authentic flavor, garnish the top with blanched almonds or pistachios before baking.
- This cake tastes even better the next day, as the syrup has more time to penetrate the semolina grains.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
✅ How it should turn out
The finished cake should have a golden-brown top, a moist and dense crumb with a pleasant slight crunch from the semolina, and a sweet, aromatic citrus scent.