Heavenly semolina cake with yogurt and durum wheat semolina: Easy to bake & super moist. Best to make right away!
What a treat! This soaked sponge cake with durum wheat semolina is guaranteed to result in enthusiasm. Can be prepared wonderfully already the day before.
Taste and Occasion
You may have a new favorite recipe once you recreate this moist semolina cake. The consistency is excellent: Since the semolina cake is prepared with yogurt and additionally soaked with syrup, the result is really very moist.
The foundation of today's recipe is a sponge cake made of eggs, sugar, (melted) butter, yogurt, semolina, and some flour. Doesn't sound very spectacular. But the durum wheat semolina makes the dough extra moist, minimally "crunchy" and easy to make special. But the highlight of the moist semolina cake recipe is the syrup. This is definitely not optional, but a must 😉
I based the recipe on Arabic, Greek, and Turkish semolina cake. Unlike grandma's recipe, the brilliant consistency here comes primarily from soaking. While the dough is in the oven, you simmer a sugar syrup, which then goes on the still-warm semolina cake.
How to make the Semolina Cake
At first, preheat the oven to 350°F/175°C. Grease a 10 in / 26 cm springform pan and dust with a bit of flour. Now, beat the eggs and sugar for a few minutes. Stir in the melted butter and yogurt. Mix the dry ingredients and stir into the egg mixture briefly but vigorously.
After that, pour the dough into the prepared pan, smooth it out, and bake for about 25 minutes. Test with chopsticks - it should still be nice and moist.
While the cake is in the oven, prepare the syrup. To do this, put sugar with water in a small saucepan. Bring to a boil and simmer for a few minutes, stirring, until the sugar has dissolved. Finally, stir in the lemon juice.
Gradually drizzle the syrup over the finished, still-warm cake in the baking pan. The best way to do this is to pierce the surface several times with a shish kebab or similar. Always wait a short time before pouring more syrup on the cake.
Sprinkle cake with coconut flakes and/or pistachios as desired. Let cool well, preferably in the refrigerator. If the cake has risen in the middle, you can weigh it down with a plate or similar while it cools so the surface is a little straighter.
In the end, cut the cake into small diamonds with a large sharp knife. The mini sections that are left on the sides are best snacked on immediately😉.
Syrup sounds like a lot of sweetness - it is. But unlike many other recipes, I use incredibly little sugar. I like to add 500g of sugar to the syrup and 200g to the dough - we definitely don't need that. The moist semolina cake tastes delicious even so (or just so)!
- 1 springform pan (10 in / 26 cm)
For the dough
- 4 eggs, medium
- 110 grams sugar
- 110 grams liquid butter
- 250 grams Greek yogurt
- 225 grams durum wheat semolina
- 75 grams all-purpose flour
- 1 teaspoon grated lemon zest, or orange
- 4 teaspoons baking powder, sprinkled
- 150 grams sugar
- 225 milliliters water
- 2 tablespoons lemon juice, or orange juice
- 2 tablespoons coconut flakes, for sprinkling
- Original recipes for Turkish, Arabic, or Greek semolina cakes are usually much more sweetened. In them are sometimes up to 500g of sugar in the syrup and an additional 200g in the dough. For us, the sweetness specified in the recipe is more than sufficient. However, it can be increased as desired.
- It is best to store the cake in the refrigerator. It pulls through the best thing and can therefore be prepared well the day before.
Well, did my Greek semolina cake convince you? Then go ahead and bake it! Attention: Unfortunately, you must allow some time for it to soak. In the meantime, you can browse my many other cake recipes - my Baklava or lemon coconut cake. Or how about pita bread?
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