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!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.

Step 2

In a medium-sized bowl, whisk together the semolina, all-purpose flour, baking powder, cardamom powder, and salt. Set aside.

Step 3

In a saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar until combined.

Step 4

In a large mixing bowl, beat the eggs until frothy. Add the vanilla extract and gradually mix in the butter-sugar mixture.

Step 5

Slowly pour in the milk, whisking continuously, until fully incorporated.

Step 6

Gradually fold the dry ingredients into the wet ingredients, stirring until no lumps remain. The batter will be thick.

Step 7

Stir in the toasted nuts and grated coconut if using.

Step 8

Pour the batter into the prepared cake pan and spread it evenly with a spatula.

Step 9

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.

Step 10

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.

Step 11

Slice and serve the semolina cake as is, or garnish with additional nuts or a dusting of powdered sugar for presentation.

Nutrition Facts

Serving size	(956.7g)

Amount per serving	% Daily Value*
Calories	3063.6

Total Fat 153.0g	0%
Saturated Fat 78.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 624.4mg	0%
Sodium 2349.2mg	0%
Total Carbohydrate 370.3g	0%
Dietary Fiber 20.1g	0%
Total Sugars 167.5g
Protein 65.3g	0%

Vitamin D 195.4IU	0%
Calcium 558.8mg	0%
Iron 9.5mg	0%
Potassium 1475.2mg	0%

*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.

Source of Calories

Fat: 44.1%

Protein: 8.4%

Carbs: 47.5%