I’m excited to share with you my recipe for a truly exceptional Apple Semolina Cake. This delightful dessert marries the comforting warmth of cinnamon-spiced apples with the unique texture of semolina, creating a cake that’s both rustic and refined. Originating from Mediterranean cuisine, semolina cakes have been cherished for centuries, known for their distinctive grainy texture and ability to absorb flavors beautifully.
This particular recipe has been perfected over years of baking, combining traditional techniques with modern twists. The result is a moist, flavorful cake that’s sure to become a family favorite. The semolina adds a subtle nutty flavor and creates a delightful crumb, while the apples bring natural sweetness and a lovely tenderness to each bite.
Ingredients
For a 30×20 cm (12×8 inch) baking pan:
- 130 g (1 cup) all-purpose flour
- 180 g (1 cup) sugar
- 160 g (1 cup) semolina
- 1 tsp baking powder
- A pinch of salt
- 800 g (about 4-5 medium) apples, peeled and chopped
- 2 tbsp lemon juice
- Cinnamon to taste (about 1-2 tsp)
- 200 ml (1 cup) milk
- 50 g (1/4 cup) butter, melted
- 3 tbsp semolina (for sprinkling)
Step-by-Step Instructions
- Preheat and Prepare: I begin by preheating my oven to 180°C (356°F). While it’s warming up, I grease a 30×20 cm (12×8 inch) baking pan thoroughly. This ensures easy removal of the cake once it’s baked to perfection.
- Mix Dry Ingredients: In a spacious mixing bowl, I combine 1 cup of all-purpose flour, 1 cup of sugar, 1 cup of semolina, 1 teaspoon of baking powder, and a pinch of salt. I whisk these ingredients together until they’re evenly distributed, creating the foundation for our cake’s structure.
- Prepare Apples: Next, I peel and chop 800 grams (about 4-5 medium) apples into bite-sized pieces. In a separate bowl, I toss these apple chunks with 2 tablespoons of fresh lemon juice and 1-2 teaspoons of ground cinnamon. The lemon juice prevents browning and adds a subtle tartness, while the cinnamon infuses the apples with warm, aromatic flavor.
- Create the Batter: Returning to my dry ingredients, I pour in 1 cup of milk and 1/4 cup of melted butter. With a gentle hand, I fold these wet ingredients into the dry mix until just combined. It’s crucial not to overmix; a few small lumps are perfectly fine and will help keep the cake tender.
- Layer the Cake: I pour half of my prepared batter into the greased baking pan, spreading it evenly to create the base layer. On top of this, I carefully arrange half of my cinnamon-spiced apple mixture, ensuring an even distribution.
- Add Texture: To enhance the cake’s signature texture, I sprinkle 1.5 tablespoons of additional semolina over the apple layer. This extra semolina will absorb the apple juices as the cake bakes, creating delightful pockets of flavor and texture.
- Complete Layering: I gently pour the remaining batter over the apples, taking care to cover them completely. Then, I top this with the rest of the apple mixture, creating a beautiful final layer.
- Final Touch: As a finishing touch, I sprinkle the last 1.5 tablespoons of semolina over the top. This will create a slightly crisp, golden crust as the cake bakes.
- Bake to Perfection: I slide my creation into the preheated oven and bake for 40-45 minutes. I know it’s done when a toothpick inserted into the center comes out clean, and the top is a beautiful golden brown.
- Cool and Set: Patience is key here. I allow the cake to cool completely in the pan before attempting to cut it. This cooling period allows the flavors to meld and ensures clean, beautiful slices.
- Serve and Enjoy: Once cooled, I cut the cake into generous squares. For an extra touch of elegance, I sometimes dust the top lightly with powdered sugar just before serving.
Nutrition Information
This Apple Semolina Cake serves approximately 12 people. Per serving:
- Calories: 250
- Total Fat: 5g
- Saturated Fat: 2.5g
- Cholesterol: 10mg
- Sodium: 80mg
- Total Carbohydrates: 48g
- Dietary Fiber: 3g
- Sugars: 28g
- Protein: 4g
Please note that these values are estimates and may vary based on specific ingredients used.
Tips for Perfect Results
- Apple Selection: I prefer using a mix of sweet and tart apples for a balanced flavor. Granny Smith, Honeycrisp, or Braeburn apples work wonderfully.
- Semolina Texture: For a finer texture, you can pulse the semolina in a food processor before using it in the recipe.
- Milk Alternative: Feel free to substitute the milk with almond milk or oat milk for a dairy-free version.
- Spice It Up: While cinnamon is classic, adding a pinch of nutmeg or cardamom can elevate the flavor profile.
- Serving Suggestions: This cake is delicious on its own, but it’s heavenly when served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Conclusion
This Apple Semolina Cake is more than just a dessert; it’s a celebration of textures and flavors that will delight your palate and warm your soul. The combination of tender apples, aromatic cinnamon, and unique semolina creates a cake that’s both comforting and sophisticated. Whether you’re serving it at a family gathering, bringing it to a potluck, or simply enjoying a slice with your afternoon tea, this cake is sure to impress. Its rustic charm and complex flavors make it a standout dessert that will have everyone asking for the recipe. So preheat that oven, gather your ingredients, and get ready to fill your home with the irresistible aroma of freshly baked Apple Semolina Cake!
