Best 18 Semolina Cake Recipes

NAMOURA (SYRUP-SOAKED SEMOLINA CAKE)

Steps:

• In a small saucepan over high heat, boil sugar and 1 cup/240 milliliters of water, stirring until the sugar is dissolved. Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from the heat and set aside to cool.
• Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with butter. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.
• Place the yogurt and baking soda in a medium bowl and stir to combine. Set aside until the mixture has nearly doubled in size, about 10 minutes.
• Pour the yogurt mixture over the semolina mixture and mix well to combine. Transfer to the buttered baking dish and press into an even layer. Using a knife, score the surface of the namoura on the diagonal into 2-inch diamond-shaped pieces. Top each diamond in the center with an almond. Bake until golden brown, 25 to 30 minutes.
• Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool to room temperature before recutting along the scored lines and serving.

SEMOLINA CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.
• Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.
• Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
• Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.
• Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.

ORANGE CAKE WITH SEMOLINA AND ALMONDS

Steps:

• Combine chopped oranges and 1 tablespoon water in a small saucepan, cover, and cook over medium-low heat until oranges are soft and excess liquid has evaporated, about 30 minutes. Set aside to cool, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of an 8-inch springform pan with parchment paper.
• Place oranges in the bowl of a food processor; pulse until finely chopped.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add 1/2 cup sugar, continuing to beat for 1 more minute.
• Beat egg yolks and remaining 1/2 cup sugar in a separate bowl until pale and thick, 2 to 3 minutes. Whisk in finely chopped oranges. Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia. Stir in 3 spoonfuls of whisked egg white to loosen the batter. Gently fold in remaining egg whites with a spatula or large metal spoon. Pour batter into prepared springform and level the top.
• Bake in the preheated oven until cake is golden and a skewer inserted in the center comes out clean, about 50 minutes. Check cake after 20 and 30 minutes to see if it is starting to brown too quickly. Cover top lightly with aluminum foil once cake starts to brown.
• Remove from oven and cool in the pan. Remove ring, peel away parchment paper and transfer cake to a serving plate. Drizzle with liqueur and dust with confectioners' sugar.

REVANI (GREEK CAKE USING SEMOLINA)

Steps:

• Preheat oven to 350F.
• Butter and flour a 13 X 9 inch pyrex baking pan.
• Sift flour, baking powder and salt.
• In large electric mixer bowl, beat egg whites until frothy.
• Gradually beat in 1/2 cup of the sugar.
• Continue beating until very stiff and glossy.
• Set meringue aside.
• Beat egg yolks, remaining sugar, and butter until very light and fluffy.
• Add orange rind and vanilla.
• Beat in dry ingredients alternately (slowly, on a low speed) with orange juice and semolina until incorporated.
• Fold in meringue.
• Turn into prepared pan and sprinkle with almonds.
• Bake for 40-50 minutes, or until it tests done.
• Cool.
• For syrup: Boil sugar, water and cinnamon stick for 8 minutes.
• Add brandy and remove cinnamon stick.
• Pour hot syrup over cooled cake.
• Cool and cut into squares.
• Serve with a dollop of whipped cream.

SOAKED LEMON SEMOLINA CAKE

Steps:

• Grease and flour a round 20 cm cake tin.
• Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
• Fold in the semolina, baking powder, nuts, and milk, mixing well.
• Pour into the prepared pan and bake in a preheated 160C oven for 30-35 minutes or until just set and golden.
• Let cake cool in pan 15 minutes.
• While the cake is baking, make the syrup by boiling the sugar in 200 ml water for 8-10 minutes or until clear ans syrupy.
• Add lemon juice and return to a rapid simmer, cooking for another few minutes.
• Poke the cake all over with fork and then spoon the warm syrup over, a little at a time, letting it soak in- you want to get all of it to soak inches.
• Place berries in a small pan with the powdered sugar and 3 Tbsp water and heat gently until the sugar dissolves and the berries start to soften up.
• (Taste and add a bit more sugar if the berries are very tart).
• Serve cake warm, cut into wedges with the warm berries on top.

SEMOLINA AND GROUND ALMOND CAKE

Steps:

• 1. With an electric mixer in a large bowl, whip the cup of butter until soft. Add the confectioners' sugar a little at a time and whip until fluffy. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and continue whipping for about 5 minutes.
• 2. Combine the semolina, baking powder, almonds, and lemon zest in a small bowl. Slowly add the semolina mixture to the butter and sugar, beating to combine thoroughly.
• 3. Preheat the oven to 375°F. Butter a 12- by 18-inch glass baking pan. In a medium metal bowl, place the egg whites, salt, and lemon juice and whip with an electric mixer until stiff peaks form. Fold the meringue into the semolina mixture, working fast to combine. Pour the batter into the prepared pan and bake until set, 35 to 40 minutes.
• 4. About 15 minutes before the samali is finished baking, prepare the syrup: Combine the granulated sugar and water in a medium saucepan and bring to a boil. As soon as the sugar dissolves, add the spices, zest, and brandy. Reduce the heat to medium-low and simmer until the syrup is viscous, about 10 minutes.
• 5. When the samali is baked, pull it out of the oven and reduce the oven temperature to 300°F. Score it into 3-inch square pieces with a sharp paring knife. Pour the warm syrup over the hot samali and place back in the oven. Bake until the syrup is absorbed, another 5 to 7 minutes, and remove from the oven. Let cool and serve.

PISTACHIO AND ROSE WATER SEMOLINA CAKE

Steps:

• Heat oven to 200 degrees Fahrenheit/100 degrees Celsius. Line a baking sheet with parchment paper and grease a 9-inch/23-centimeter round springform pan and line with parchment paper.
• Make the candied rose petals, if desired: Whisk egg white by hand until frothy. Then, using a small pastry brush or paintbrush, very lightly paint both sides of each petal with egg white; do this in a few small batches, brushing and then sprinkling the sugar lightly over both sides of each petal. Shake off excess sugar and lay petals on the lined baking sheet. Place in the oven for 30 to 45 minutes, until dry and crunchy, then set aside to cool.
• Make the cake: Increase oven temperature to 350 degrees Fahrenheit/180 degrees Celsius.
• Combine pistachios and cardamom in a food processor. Process until the nuts are finely ground, then transfer to a bowl. Add almond meal, semolina, baking powder and salt. Mix together and set aside.
• Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fully combined, but take care not to overwork it; you don't want to incorporate a lot of air into the mixture. With the machine still running, slowly add eggs, scraping down the sides of the bowl a few times and making sure that each batch is fully incorporated before adding the next. The mixture will curdle once the eggs are added, but don't worry; this will not affect the end result.
• Remove the bowl from the machine and add the dry ingredients, folding them in by hand and, again, taking care not to overmix. Next fold in lemon zest, lemon juice, rose water and vanilla extract and scrape the batter into the pan. Level with an offset spatula and bake for 55 to 60 minutes, or until a skewer inserted into the center of the cake comes out clean but oily.
• While the cake is in the oven, make the rose cream: Place all the ingredients for the cream in a bowl and whisk to beat everything together for about 2 minutes, until thick. Keep in the refrigerator until ready to serve.
• Make the rose syrup: About 10 minutes before the cake comes out of the oven (you want the syrup to be warm when the cake is ready), place all the ingredients for the syrup in a small saucepan over medium heat. Bring to a boil, stirring so that the sugar dissolves, then remove from the heat. Don't worry that the consistency is thinner than you might expect; this is how it should be.
• As soon as the cake comes out of the oven, drizzle all of the syrup over the top. It is a lot of syrup, but don't lose your nerve - the cake can take it! Sprinkle with finely chopped pistachios and set the cake aside in its pan to come to room temperature. Remove from pan and scatter rose petals over the cake. Serve immediately, with a generous spoonful of rose cream alongside. (The cake keeps well for up to 5 days in an airtight container. The rose petals should be sprinkled over just before serving.)

LEMON SEMOLINA CAKE

Steps:

• Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
• Fold in the semolina, baking powder, ground almond and milk, mixing well.
• Pour into the prepared pan and bake in a preheated 160 C (320 F) oven for 30-35 minutes or until just set and golden.
• Let cake cool in pan.
• While the cake is baking, make the syrup by boiling the sugar in water until clear and syrupy.
• Add lemon juice and return to a rapid simmer, cooking for another few minutes.
• Poke the cake all over with a skewer and then spoon the warm syrup, a little at a time, letting it soak into the cake.

NAMOURA - LEBANESE SEMOLINA CAKE

Steps:

• 1. Prepare the Namoura: -In a large mixing bowl, combine all the ingredients leaving out the almonds for garnish. The mix should be slightly thick and sticky. -Spread the tahini on the bottom and sides of a 14-15 inch round pan to prevent sticking. (feel free to use a square or rectangular pan, don't go too small though, Namoura shouldn't rise very high, not more than 1 inch thick) -Pour the Namoura mix in the pan and smooth the top. (You can do that by dipping your fingers in some melted butter and smoothing out the top) -Leave the cake to rest for 5-6 hours. (It's OK to decrease the time if you're in a hurry) -Before you bake the cake, with a watered knife, cut the namoura with evenly spaced lines to create square or diamond shaped pieces. (you don't have to cut it through to the bottom) -Decorate each square with a blanched almond or any other nuts of your choice (traditionally we use almonds or sometimes pine nuts) -Bake the Namoura in a 400 degrees preheated oven until it's golden.
• 2. Prepare the Sugar Syrup: -Boil together sugar and water. -Add lemon juice, when the syrup starts thickening. -Add rose water and orange blossom water just before you turn off the heat or right after. -Cool the sugar syrup completely.
• 3. To finish the Namoura: -Take off the Namoura from the oven, while it's very hot, pour the cooled sugar syrup all over. Preferably not all the syrup at once, let the cake absorb it then repeat. -Cool the Namoura, then cut it (on the already existing lines) and enjoy!

REVANI (GREEK SEMOLINA CAKE)

Steps:

• Preheat the oven to 350°F.
• Grease the bottom and sides of a 9"x13" pan.
• In a medium bowl, mix together the flour, semolina, and baking powder.
• Use a mixer to cream the sugar and butter until light and fluffy.
• With the mixer still running, add the eggs one by one. Continue mixing until a light yellow color.
• Add the vanilla extract and lemon zest.
• Clean the beaters and whip the egg whites with a pinch of salt until soft peaks form.
• Using a spatula, carefully fold the egg whites into the batter until just incorporated. The best way to do this carefully is to add the eggs in thirds.
• Pour the batter into the pan, using the spatula to smooth it out, and bake for 45 minutes, or until golden brown.
• Meanwhile, make the syrup by adding the water, sugar, and orange peel to a sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes.
• Add the lemon juice and allow to cool.
• Once the cake has finished baking, pour the syrup over it while the cake is still warm.
• When the cake has cooled, sprinkle with powdered sugar, cinnamon, and the almonds.

SFOOF SEMOLINA AND TURMERIC CAKE

Steps:

• Preheat oven to 350°F, grease a deep rectangular pan 81/4 x121/4 x2 inches deep with a tablespoon of tahini.
• Mix the semolina, flour, baking powder, anise and turmeric in a bowl,.
• Add the olive oil or butter in small pieces and with your hands mix well until all well combined ( I use a cheese shredder for the butter instead of cutting them in small bits).
• In a separate bowl combine warm water or milk and sugar and stir until its dissolved.
• Add the syrup to the flour mixture and beat with a hand beater for 5 minutes.
• Pour into baking pan, sprinkle with sesame seeds, pine nuts or blanched almonds whichever you fancy!
• Bake for about 35 minutes or until the cake has risen and is cooked inside. Test with a toothpick and if it comes out dry the cake is done. Remove from the oven and allow to cool, then cut into diamonds or squares and serve at room temperature This cake will keep for a week if its stored in a sealed container in a cool place.

ALGERIAN BASBOUSSA - SEMOLINA CAKE WITH SYRUP

Steps:

• Preheat the oven to 180°C Grease a large baking dish (approx. 11" x7").
• In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden colour. Remove from the heat & stir in the lemon juice & the orange flower water. Set aside to cool, you can also store this syrup in the fridge until you need to use it.
• Place all the wet ingredients in a large bowl & using a hand mixer, mix until creamy. Add the dry ingredients a little at a time & mix well.
• Pour into your baking dish & level off the surface with the back of a dessert spoon or palett knife. With a small knife, score the surface into equal squares or diamonds & place a blanced almond in the centre of each square / diamond.
• Bake in the oven until golden - this will take approximately 30-40 minutes.
• Remove from the oven & cut through the scored squares / diamonds. Pour the syrup over the top & allow the Basboussa to soak up the syrup before serving. It is best to leave it for at least 2 hours for best results.

HARISSA, HARISA, HARESA ARABIC SEMOLINA CAKE

Steps:

• Mix the semolina, the sugar and the butter in a large bowl. Use your hands to corporate the butter with the other ingredients until mixed well.
• Mix the yogurt and the baking soda in a separate bowl.
• Wait a few minutes until the yogurt doubles in size.
• When the yogurt has doubled (or almost)pour the yogurt mix on top of the semolina mix.
• Use your hands again to mix.
• After you combined the two mixes, press the mix down on a small jellyroll pan or a 9x13 pyrex baking dish.
• (The cake mix should not be more then 1 inch thick. If it is bake the cake in a bigger pan or take out the extra and bake it in a separte pan.).
• Cut a diamond or square design in the cake witha butter knife.
• If using almond place one in each piece.
• Bake at 400 degrees for 30min to 45 mins until its a bronze brown color.
• Pour cold syrup on top while its hot so it can absorb all through.
• If using ground pistashios sprinkle a little on top of each square.
• FOR THE SYRUP:.
• Mix all the ingredients for the syrup and place in saucepan on high until it boils. If using citric acid use only the the tip of a teaspoon.
• Then reduce the heat to medium for 45 min to 1 hour until it coats a metal spoon.

SEMOLINA CAKE WITH ORANGES

Steps:

• Syrup:
• Bring bay leaves, sugar, salt, and 1/2 cup water to a simmer in a small saucepan, stirring occasionally to dissolve sugar, about 5 minutes. Remove from heat and stir in lemon juice. Pluck out bay leaves; let cool.
• Cake and assembly:
• Preheat oven to 350°F. Butter a 9"-diameter cake pan. Whisk semolina, sugar, baking powder, orange zest, cardamom, and salt in a medium bowl. Whisk yogurt and milk in a large bowl. Mix in dry ingredients, then 3/4 cup butter. Scrape batter into prepared pan. Bake cake until golden brown and firm, 55-65 minutes. Transfer to a wire rack and let cake cool in pan 10 minutes. Turn a plate over top of pan and invert cake. Using a cake tester or toothpick, poke holes all over cake; gradually pour all but 1/4 cup bay leaf syrup over, letting it soak in. Let sit 30 minutes.
• Meanwhile, remove peel and white pith from oranges. Slice into 1/4"-thick rounds; remove seeds. Combine in a medium bowl with remaining bay leaf syrup; let sit, tossing occasionally, at least 20 minutes. Taste and add lemon juice as needed.
• Serve cake with oranges in syrup.
• Do Ahead
• Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

SEMOLINA MILK SOAKED CAKE

Steps:

• Preheat oven to 180°C.
• Grease a 2 liter casserole with a little oil and line the casserole bottom with slightly oiled baking paper.
• Beat the egg whites until stiff.
• Thoroughly mix yolks with 4 tablespoons sugar and then add semolina one tablespoon at a time mixing well.
• Gently fold in beaten egg whites and pour all the mixture into casserole.
• Bake approximately 20 minutes or or until toothpick inserted in cake comes out clean.
• While cake is baking, bring the milk with the remaining 4 tablespoons sugar to boiling point and add vanilla and lemond rind.
• Flip the baked cake over on a platter and remove baking paper.
• Soak immediately using a spoon to pour the hot milk all over the cake.
• Let cool completely before slicing horizontally and filling with your favourite jam. You can also put jam on top the cake.

SEMOLINA CAKE (EURASIAN RECIPE)

Steps:

• Mix together semolina, flour, chopped crystallised melon (optional), orange peel and mixed spices.
• Whip egg yolks with half the sugar till light and fluffy.
• Cream butter with the rest of the sugar together with vanilla flavour.
• Fold in the creamed egg yolk mixture.
• Add the mixed dry ingredients and brandy.
• Stir lightly till well mixed.
• Turn batter into a lined and greased 9 inch cake tin.
• Bake in a preheated oven at 175ºC for one hour to 60 minutes until golden in colour.
• You can also test if it is done by inserting a skewer into the cake.
• It's done when the stick comes out clean.

PRUNE AND SEMOLINA CAKE

Steps:

• Preheat oven to 190 degrees centigrade (moderately hot).
• Grease a 20 cm round cake tin and line base with paper; grease paper.
• 2. Cover prunes with boiling water, let stand 10 minutes or until soft; drain well.
• 3. Cream butter and sugar in small bowl with electric mixer until pale in colour. Beat in eggs one at a time, beating well after each addition.
• 4. Stir in sifted flour, semolina and juice.
• 5. Spread two-thirds of mixture over base of prepared pan, top with prunes, spread with remaining cake mixture.
• 6. Bake in moderate oven about 50 minutes or until cooked through.
• 7. When cake is nearly cooked, make syrup by combining sugar and water in pan and stirring over heat (without boiling) until sugar is dissolved. Bring to boil and simmer for 2 minutes. Lastly stir in rosewater.
• 8. Turn onto wire rack, turn cake right side up and place rack on a tray.
• 9. Pour hot syrup over hot cake, cool Serve dusted with icing sugar if desired.

SEMOLINA TURMERIC CAKE (SFOOF)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking pan.
• In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
• In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
• Pour into a prepared 9 inch round pan. Sprinkle top with pine nuts. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry.