Hey cake lovers! Do not judge a cake by its simplicity—this South Asian semolina cake may look plain, but it is an absolute flavor bomb! Imagine a perfect blend of crumbly and moist texture, like cake and pudding, in one delicious bite.
Below, I am sharing a special moist semolina cake recipe video from my friend Nadee, straight from her kitchen. You are going to love this one! Let us get baking and have some fun!
Why Semolina Makes Cakes So Amazing
Semolina is a type of flour made from durum wheat, and it brings something unique to baking cakes. Its coarse texture gives cakes a delightful crumbly yet moist consistency, creating the perfect bite every time.
The slightly nutty flavor of semolina adds a delicious depth that you do not get with regular flour. Plus, it helps cakes stay fresh and tender for longer.
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You can find semolina in most supermarkets, but I found this great one on Amazon (above). Because of its coarse ground, it has become my go-to for baking, and it consistently gives fantastic results.
Fun Fact: Did you know that semolina is the same ingredient used to make pasta? That is right! The same durum wheat flour that gives pasta its firm texture also brings a unique, deliciously nutty flavor and crumbly yet moist texture to cakes.
Top Tips for Baking Semolina Cake
For the perfectly moist semolina cake, let the batter rest for 15-20 minutes before baking to help the semolina absorb the liquids. Then, after baking, pour the sugar syrup over the cake while it is still warm to ensure a tender and moist texture in every bite. These steps will make your cake irresistibly delicious!
Best Moist Semolina Cake Recipe
12
servings15
minutes35
minutes160
kcal45
minutesGet ready to fall in love with this delightful semolina cake! With its unique crumbly yet moist texture, each bite is a perfect blend of cake and pudding, creating a melt-in-your-mouth experience that is hard to forget. The nutty flavor of semolina sets this cake apart from the usual desserts, making it a standout treat. It is sweet, comforting, and incredibly satisfying. Trust me, once you try it, this cake will become a beloved favorite in your baking repertoire!
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Ingredients
1 Egg
1/8 tsp (0.6 grams) salt
1/3 cup (65 grams) sugar
1/3 cup (80 milliliters) olive oil
1/2 cup (125 grams) plain yogurt
1 cup (175 grams) semolina
1/3 cup (30 grams) desiccated coconut
1 tsp Baking powder
1 tsp Vanilla sugar
- Sugar Syrup:
3/4 cup (180 milliliters) water
3/4 cup (150 grams) sugar
1 tsp Lemon juice
Directions
- Prepare the Cake Batter: In a mixing bowl, whisk together 1 egg, 1/8 teaspoon salt, and 1/3 cup (65 grams) sugar until light and creamy.
- Incorporate Wet Ingredients: Add 1/3 cup (80 milliliters) olive oil and 1/2 cup (125 grams) plain yogurt to the egg-sugar mixture. Mix until well blended.
- Mix Dry Ingredients: Combine 1 cup (175 grams) semolina, 1/3 cup (30 grams) desiccated coconut, 1 teaspoon baking powder, and 1 teaspoon vanilla sugar. Add them to the wet mixture.
- Blend Until Smooth: Mix all ingredients until smooth and well combined, ensuring no lumps remain in the batter.
- Prepare Baking Dish: Grease an 8-inch by 6-inch baking dish with butter or oil to prevent sticking.
- Pour Batter and Spread: Pour the cake batter into the prepared baking dish. Use a spatula to spread it evenly across the dish.
- Bake the Cake: Preheat the oven to 340°F (170°C). Bake the cake for 30 to 35 minutes or until golden brown on top.
- Sugar Syrup:
- Prepare Sugar Syrup: While the cake is baking, prepare the sugar syrup. In a small saucepan, combine 3/4 cup (180 milliliters) water, 3/4 cup (150 grams) sugar, and 1 teaspoon lemon juice.
Simmer for 5 minutes to dissolve the sugar. Let it cool slightly.
- Drizzle Syrup Over Cake: Once the cake is baked, remove it from the oven. Evenly drizzle the prepared sugar syrup over the hot cake to soak in and enhance moisture. Sprinkle coconut flakes on top.
- Serve: Cut the semolina cake into squares and enjoy warm or at room temperature.
Recipe Video
Notes
- Ensure Proper Mixing: When combining the wet and dry ingredients, mix thoroughly until the batter is smooth and free of lumps to ensure an even texture in the final cake.
- Grease Baking Dish Well: Grease the baking dish generously with butter or oil to prevent the cake from sticking and to facilitate easy removal after baking.
- Let the Cake Cool: After drizzling with sugar syrup, allow the cake to cool in the baking dish for a few minutes before cutting into squares. This helps the syrup to set and enhances the cake’s moisture.
Nutrition Facts
- Total number of serves: 12
- Calories: 160kcal
- Carbohydrates: 18g
- Protein: 3g
- Fat: 9g
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Storing Your Semolina Cake
To keep your semolina cake fresh and delicious, proper storage is key. Once your cake has completely cooled, wrap it tightly in plastic wrap or aluminum foil to lock in moisture. You can store it at room temperature for up to three days.
If you want to keep it longer, place the wrapped cake in an airtight container and refrigerate it, where it will stay fresh for up to a week. For even longer storage, you can freeze the cake—just be sure to double-wrap it to prevent freezer burn. When you are ready to enjoy it, let it thaw at room temperature.
Love Semolina Cakes? Try This!
If you enjoyed this sweet, crumbly, and moist semolina cake, you will love this popular Sri Lankan love cake recipe here, that is made with semolina too! Check it out!
Let’s Chat About This Cake!
Enjoyed baking this semolina cake? I would love to hear your thoughts! Drop your comments or questions below, or on the YouTube video here—I check those more often. Let us share our baking stories and tips!