Here’s a simple and delicious recipe for a Vanilla Semolina Cake. This cake is moist, slightly dense, and has a lovely texture thanks to the semolina. It’s perfect with a cup of tea or coffee!
Ingredients:
- 1 cup semolina (fine or medium grind)
- 1 cup plain yogurt
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/4 cup milk (if needed, for batter consistency)
- Optional: Zest of 1 lemon or orange for added flavor
Instructions:
- Prepare the Batter:
- In a large mixing bowl, combine the semolina and yogurt. Let it sit for 15–20 minutes to allow the semolina to soften.
- Add the sugar, oil (or melted butter), and vanilla extract. Mix well until smooth.
- In a separate bowl, sift together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If the batter feels too thick, add a little milk to achieve a smooth, pourable consistency.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve as is, or dust with powdered sugar, drizzle with honey, or top with fresh fruit or whipped cream.
Tips:
- For a richer flavor, substitute half the oil with melted butter.
- Add a handful of raisins, chopped nuts, or shredded coconut to the batter for extra texture.
- This cake keeps well at room temperature for 2–3 days or in the fridge for up to a week.
Enjoy your homemade Vanilla Semolina Cake!
