Semolina Cake Eurasian Recipe
Indulge in the luscious flavors of the Semolina Cake, a timeless Eurasian recipe that combines a rich, buttery crumb with the aromatic warmth of cardamom. This dessert is crafted with semolina and a hint of coconut for a subtly nutty texture, while toasted nuts like pistachios or almonds provide a delightful crunch in every bite. Perfectly balanced with the sweetness of sugar and vanilla, this easy-to-make cake is enhanced by the creaminess of whole milk and the lightness of frothy eggs. With just 15 minutes of prep time, this golden-brown treat bakes to perfection in 40 minutes, making it an ideal dessert for family gatherings or festive occasions. Serve it as is, or garnish with a sprinkle of powdered sugar or extra nuts for a sophisticated finishing touch. This semolina cake is your next go-to recipe for a comforting yet exotic dessert experience!
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Recipe Information
Ingredients
- 200 grams semolina
- 50 grams all-purpose flour
- 150 grams sugar
- 2 teaspoons baking powder
- 250 milliliters whole milk
- 100 grams unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cardamom powder
- 0.5 teaspoon salt
- 50 grams toasted nuts (e.g., almonds or pistachios)
- 30 grams grated coconut (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium-sized bowl, whisk together the semolina, all-purpose flour, baking powder, cardamom powder, and salt. Set aside.
In a saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar until combined.
In a large mixing bowl, beat the eggs until frothy. Add the vanilla extract and gradually mix in the butter-sugar mixture.
Slowly pour in the milk, whisking continuously, until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients, stirring until no lumps remain. The batter will be thick.
Stir in the toasted nuts and grated coconut if using.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve the semolina cake as is, or garnish with additional nuts or a dusting of powdered sugar for presentation.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 21.0 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 186 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
