Semolina cake is a beloved dessert that has been cherished across cultures for centuries. Its roots can be traced back to the Mediterranean and Middle Eastern regions, where semolina has long been a staple ingredient in both savory and sweet dishes. This creamy semolina cake, known for its rich texture and delicate flavors of lemon and vanilla, is a wonderful fusion of soft custard-like filling and a light, spongy base. It’s often enjoyed at family gatherings or special occasions, but it’s easy enough to make anytime you crave a comforting, sweet treat. Whether served warm or chilled, this cake’s luscious, creamy consistency paired with a hint of citrus creates a delightful dessert perfect for any palate.
Ingredients
For the Cake:
- 1 liter milk (full-fat or semi-skimmed)
- 100 g fine semolina (not flour)
- 2 large eggs
- 120 g sugar (about ½ cup)
- Peel of 1 lemon (finely grated)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 tablespoons cornstarch
- 50 g butter (about 3.5 tablespoons), melted
For the Glaze:
- 1 egg yolk
- 1 teaspoon milk
Equipment:
- 24 cm round baking tray
- Whisk
- Saucepan
- Mixing bowls
Step-by-Step Instructions
1. Prepare the Semolina Mixture
Start by heating the milk in a large saucepan over medium heat. Be careful not to let the milk scorch; stir occasionally to prevent this. Once the milk reaches a near-boiling point, gradually whisk in the fine semolina. The key to a smooth mixture is continuous stirring, which helps avoid lumps.
As the semolina absorbs the milk, you’ll notice the mixture thickening after about 5 minutes. Once it reaches a custard-like consistency, remove the saucepan from the heat.
2. Add Flavorings
With the semolina mixture off the heat, stir in the sugar, finely grated lemon peel, lemon juice, vanilla extract, and a pinch of salt. These ingredients will infuse the cake with a fragrant and refreshing aroma, balancing the creaminess of the semolina with a zesty citrus flavor.
3. Prepare the Egg Mixture
In a separate bowl, whisk the eggs until they are smooth and fully combined. To this, add the cornstarch and whisk again until no lumps remain. The cornstarch will help the cake achieve a firm yet delicate texture once baked.
4. Temper the Eggs
Tempering the eggs is crucial to prevent them from scrambling when introduced to the warm semolina mixture. Slowly add a few spoonfuls of the semolina into the egg mixture while whisking constantly. This will raise the temperature of the eggs gradually.
Once tempered, pour the egg mixture back into the saucepan with the semolina. Stir continuously to ensure everything is well combined, and the batter remains smooth.
5. Enrich the Batter
Next, stir in the melted butter. This step adds richness to the batter, enhancing the cake’s creamy texture. The butter also contributes to a tender crumb when baked.
6. Prepare the Tray and Bake
Preheat your oven to 180°C (350°F). Grease a 24 cm round baking tray or line it with parchment paper to ensure easy release of the cake after baking.
Pour the semolina mixture into the prepared tray, smoothing the top with a spatula to create an even surface.
7. Apply the Glaze
In a small bowl, whisk together the egg yolk and 1 teaspoon of milk to create a glaze. This glaze will give the cake a beautiful golden finish. Gently brush it over the surface of the cake, ensuring even coverage.
8. Bake the Cake
Place the cake in the preheated oven and bake for 30-35 minutes. Keep an eye on the top; it should develop a lovely golden-brown color while the center remains soft and set. Once baked, the cake should have a slight jiggle in the middle but not be runny.
9. Cool and Serve
After removing the cake from the oven, allow it to cool in the tray. Once it reaches room temperature, you can slice and serve it. This cake is delightful both warm or chilled. If you prefer a more custard-like texture, serve it chilled from the fridge.
10. Storage Tips
This creamy semolina cake can be stored in the refrigerator for up to 3 days. It often tastes even better the next day, as the flavors meld and the texture firms up slightly. Serve it cold for a refreshing treat or warm it slightly for a comforting dessert.
Nutrition Information (per serving)
- Calories: 290 kcal
- Carbohydrates: 35 g
- Protein: 6 g
- Fat: 13 g
- Saturated Fat: 7 g
- Cholesterol: 100 mg
- Sodium: 65 mg
- Fiber: 1 g
- Sugar: 20 g
Servings: 8-10
Conclusion
This creamy semolina cake is a delightful dessert that blends rich textures with bright, zesty flavors. Its simple preparation, combined with the comforting and nostalgic elements of semolina, makes it an excellent choice for any occasion. Whether you’re enjoying it warm or cold, this cake promises a luxurious, melt-in-your-mouth experience that will leave your guests asking for seconds.