How to Make Semolina Cake: A Simple Recipe for a Delicious Treat

Semolina cake. It sounds fancy, doesn’t it? But don’t let the name intimidate you. This delightful dessert, with its unique texture and delicate flavor, is surprisingly easy to make at home. Whether you’re a seasoned baker or just starting out, I promise you’ll be impressed by how simple it is to whip up this beautiful cake.

My grandmother first introduced me to semolina cake when I was a child. She had a knack for transforming simple ingredients into culinary masterpieces, and her semolina cake was legendary in our family. It was always moist, fragrant, and bursting with flavor, thanks to a secret ingredient she swore by – a touch of orange zest. Today, I’m excited to share her cherished recipe with you, and hopefully, it will become a favorite in your home too.

Everything You Need to Bake Semolina Cake

Ingredients:

For the Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 cup (120g) fine semolina flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 cup (240ml) whole milk
• 2 teaspoons vanilla extract
• Zest of 1 orange

For the Syrup (optional but recommended):

• ½ cup (100g) granulated sugar
• ½ cup (120ml) water
• Juice of 1 orange

Equipment:

• 9×13 inch baking pan
• Parchment paper
• Mixing bowls (large and medium)
• Electric mixer
• Whisk
• Rubber spatula
• Toothpick
• Wire rack

Semolina cake batter in a glass bowl

Step-by-Step Guide to Baking the Perfect Semolina Cake

Instructions:

1. Prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. For extra precaution, line the bottom with parchment paper. This will prevent the cake from sticking and ensure easy removal.
2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, semolina flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 3-5 minutes using an electric mixer on medium speed.
4. Incorporate eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
5. Alternate adding wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. For example, add ⅓ of the dry ingredients, mix, add ½ of the milk, mix, and so on.
6. Add flavor: Stir in the vanilla extract and orange zest. The orange zest adds a bright, citrusy aroma and flavor that complements the semolina beautifully.
7. Pour and bake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Make the syrup (optional): While the cake is baking, prepare the syrup. Combine the sugar, water, and orange juice in a small saucepan. Bring to a simmer over medium heat, stirring constantly until the sugar dissolves. Once the sugar is dissolved, remove from heat and set aside.
9. Syrup and cool down: As soon as the cake comes out of the oven, while it’s still hot, poke holes all over the top using a toothpick or skewer. Pour the syrup evenly over the hot cake, allowing it to soak in. Let the cake cool completely in the pan before inverting it onto a wire rack to cool further.

Tips and Tricks:

• Semolina flour: Semolina flour can be found in most grocery stores, often in the Italian or baking aisle. If you can’t find it, you can substitute it with an equal amount of all-purpose flour, but keep in mind that the texture of the cake will be slightly different.
• Room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature before you start. This will help them emulsify properly, resulting in a smoother batter.
• Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a tough cake.
• Test for doneness: Start checking for doneness around the 25-minute mark. Every oven is different, so it’s essential to keep an eye on the cake.
• Syrup variations: Get creative with the syrup! You can infuse it with different flavors like lemon, rose water, or even a splash of rum or brandy.

Presentation and Serving

Once the semolina cake is completely cool, it’s ready to be presented and enjoyed. You can dust the top with powdered sugar for a classic look, or get creative with a simple glaze or fresh fruit. Slice the cake into squares and serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Slice of semolina cake on a plate with berries

This semolina cake recipe is incredibly versatile. You can enjoy it for breakfast with a cup of coffee, serve it as a light dessert after a meal, or even bring it to a potluck or picnic. It’s a crowd-pleaser that’s sure to impress.

If you’re looking for other delicious cake recipes, be sure to check out our how-to guides on making orange semolina cake, semolina and orange cake, or even something completely different like aish merahrah or chhena pitha!

I encourage you to give this semolina cake recipe a try. It’s a delightful journey for your taste buds and a reminder that sometimes, the simplest things in life are the most rewarding.

Happy baking! Let me know in the comments below how your semolina cake turns out. I’d love to hear your feedback and any creative variations you come up with.