Nothing quite compares to the deliciousness of cakes made with semolina. Whether you’re looking for a light and fluffy dessert or a rich and indulgent cake, semolina is the perfect ingredient for both. If you’ve never used semolina before, you’ll be delighted to learn that it’s a type of flour made from durum wheat, which has a coarse texture and a slightly sweet flavor. Read on to discover two of our favorite semolina cake recipes that will have you coming back for more!
Semolina Cake with Blueberries and Almonds
Ingredients:
- 1 cup semolina
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 cup fresh blueberries
- 1/2 cup slivered almonds
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Add the semolina, baking powder, and milk, and mix until combined.
- Fold in the blueberries and slivered almonds.
- Pour the batter into a greased 9-inch cake pan.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving.
Nutritional Information:
Serving size: 1 slice (1/12 of the cake)
- Calories: 270
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 105mg
- Carbohydrates: 33g
- Fiber: 2g
- Sugar: 20g
- Protein: 5g
Tips:
- You can use frozen blueberries in place of fresh.
- For even more flavor, try adding a teaspoon of vanilla extract to the batter.
- If you don’t have slivered almonds, chopped walnuts or pecans would also work.
Notes:
This cake can be stored in an airtight container for up to three days.
Serving Suggestions:
This cake is delicious served with a dollop of whipped cream or a scoop of your favorite ice cream.
Frequently Asked Questions:
Q: Can I use a different type of flour in this recipe?
A: You can substitute all-purpose flour or whole wheat flour for the semolina. However, the texture and flavor of the cake will be slightly different.
Semolina Cake with Strawberries and Pistachios
Ingredients:
- 1 cup semolina
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 cup fresh strawberries, diced
- 1/2 cup shelled pistachios
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Add the semolina, baking powder, and milk, and mix until combined.
- Fold in the diced strawberries and shelled pistachios.
- Pour the batter into a greased 9-inch cake pan.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving.
Nutritional Information:
Serving size: 1 slice (1/12 of the cake)
- Calories: 270
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 105mg
- Carbohydrates: 33g
- Fiber: 2g
- Sugar: 20g
- Protein: 5g
Tips:
- You can use frozen strawberries in place of fresh.
- For even more flavor, try adding a teaspoon of lemon zest to the batter.
- If you don’t have shelled pistachios, chopped walnuts or pecans would also work.
Notes:
This cake can be stored in an airtight container for up to three days.
Serving Suggestions:
This cake is delicious served with a dollop of whipped cream or a scoop of your favorite ice cream.
Frequently Asked Questions:
Q: Can I use a different type of flour in this recipe?
A: You can substitute all-purpose flour or whole wheat flour for the semolina. However, the texture and flavor of the cake will be slightly different.
