This delicious soaked sponge cake with durum wheat semolina is sure to be a hit! It can be prepared a day in advance, making it perfect for planning ahead.
Taste and Occasion
You might discover a new favorite once you try this moist semolina cake. The texture is wonderful: thanks to the yogurt and the syrup that soaks into the cake, the result is exceptionally moist.
Ingredients
The base of this recipe is a simple sponge cake made with eggs, sugar, (melted) butter, yogurt, semolina, and a bit of flour. It might not sound extraordinary, but the durum wheat semolina adds a unique moistness and a slightly "crunchy" texture. However, the real secret to this recipe's success is the syrup—it’s an absolute must 😉.
The recipe is inspired by Arabic, Greek, and Turkish semolina cakes. Unlike traditional versions, the perfect texture here comes from soaking the cake. While it’s baking, you'll prepare a simple sugar syrup that’s poured over the warm cake, infusing it with flavor.
How to Make the Semolina Cake
Start by preheating the oven to 350°F (175°C). Grease a 10-inch (26 cm) springform pan and lightly dust with flour. Beat the eggs and sugar together for a few minutes until light. Mix in the melted butter and yogurt. Combine the dry ingredients and stir them into the egg mixture until just combined.
Pour the batter into the prepared pan, smooth the top, and bake for about 25 minutes. Check with a toothpick—it should come out moist.
While the cake bakes, prepare the syrup by heating sugar and water in a small saucepan until it boils. Let it simmer, stirring, until the sugar dissolves, then add the lemon juice.
Slowly drizzle the syrup over the warm cake while it's still in the pan. To help the syrup soak in, prick the surface with a skewer or fork before pouring. Allow the syrup to absorb before adding more.
Sprinkle the cake with coconut flakes and/or chopped pistachios if desired. Let it cool completely, preferably in the refrigerator. If the cake domes while baking, you can gently press it down with a plate to level the surface as it cools.
Finally, cut the cake into small diamond shapes using a sharp knife. Feel free to nibble on any leftover edges—it's too good to waste 😉.
Top Tip
Using syrup might sound overly sweet, but I actually use much less sugar than most recipes. Typically, recipes call for 500g of sugar for the syrup and 200g for the batter—we definitely don’t need that much. This moist semolina cake is just as delicious (or even better!) with less sugar.
Recipe Card
Semolina Cake
Equipment
- 1 springform pan (10 in / 26 cm)
Ingredients
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
For soaking
- 150 grams sugar
- 225 milliliters water
- 2 tablespoons lemon juice, or orange juice
- 2 tablespoons coconut flakes, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) with top and bottom heat. Grease a 10-inch (26 cm) springform pan and dust with a bit of flour.
- Beat the eggs and sugar for a few minutes until frothy. Stir in the melted butter and yogurt. Mix the dry ingredients and fold them briefly but vigorously into the egg mixture.
- Pour the batter into the prepared pan, smooth the top, and bake for about 25 minutes. Check with a toothpick—it should still be nice and moist.
- While the cake is in the oven, prepare the syrup. Combine sugar and water in a small saucepan. Bring to a boil and let it simmer for a few minutes, stirring, until the sugar is fully dissolved. Finally, stir in the lemon juice.
- Gradually drizzle the syrup over the freshly baked, still-warm cake in the baking pan. The best way to do this is to prick the surface several times with a skewer or similar. Wait a bit before pouring more syrup over the cake.
- Sprinkle the cake with coconut flakes and/or pistachios if desired. Let it cool completely, preferably in the refrigerator. If the cake has risen significantly in the center, you can weigh it down with a plate while it cools to make the surface more even.
- Cut the cake into small diamond shapes using a large sharp knife. The mini slices left on the sides are perfect for snacking right away!
Notes
- Original recipes for Turkish, Arabic, or Greek semolina cakes are usually much sweeter. They sometimes contain up to 500g of sugar in the syrup and an additional 200g in the batter. For us, the sweetness specified in this recipe is more than enough. However, you can increase it to your liking.
- It’s best to store the cake in the refrigerator. This allows the flavors to meld together beautifully, and it can be prepared perfectly the day before serving.
Ingredient substitutions
Variations
Did my Greek semolina cake win you over? If so, it’s time to bake! Just remember, it does require some soaking time. While you wait, feel free to check out my other cake recipes, like Baklava or Lemon Coconut Cake. Or perhaps try your hand at making Pita Bread?
Comments
No Comments