Semolina and Yogurt Cake Recipe

Mediterranean cuisine is known for its bright flavors, several of which can be found in this deliciously moist cake: delicate rose water, often used in sweets and desserts, zesty lemon rind and tart yogurt.

The amount of flour used is relatively small compared to other cake recipes. This is complemented instead by semolina, the part of durum wheat kernels also used to make pasta, cereals and couscous. The addition of ground almonds gives the cake a light, almost crumbly structure.

Taking the final result up a notch is a rose water syrup, which is drizzled over the warm cake to form a sort of fragrant, sticky glaze.

Semolina and Yogurt Cake Recipe

Preparation time: 20 minutes.

Cooking time: 50 minutes.

Makes about 16 slices of cake.

Semolina and Yogurt Cake Ingredients:

  • ½ cup / 125 g butter, softened
  • 1 cup / 230 g caster sugar
  • 1 cup / 250 g plain yogurt
  • 1 teaspoon rose water
  • 3 eggs, separated
  • 1 teaspoon lemon rind, preferably organic
  • ½ cup / 125 g self-rising flour
  • ½ cup / 125 g semolina
  • ¼ / 55 g ground almonds

Rose Water Syrup Ingredients:

  • ½ cup / 115 g caster sugar
  • 1 teaspoon rose water

Semolina and Yogurt Cake Preparation:

  1. Preheat the oven to 355 degrees F / 180 degrees C.
  2. Lightly oil a cake tin about 8 inches / 21 cm across.
  3. Put the butter and sugar in a large bowl and beat until light and creamy.
  4. Mix in the yogurt, rose water, egg yolks and lemon rind.
  5. Add the flour, semolina and ground almonds. Beat until all the ingredients are well incorporated.
  6. In a separate bowl, whisk the egg whites until they are frothy and form soft peaks.
  7. Fold the egg whites carefully into the cake batter.
  8. Pour the batter into the tin and bake at the bottom of the oven for about 50 minutes, or until the surface is golden and a knife inserted comes out clean.
  9. Leave the cake to cool slightly in the tin on a cooling rack.
  10. Meanwhile, prepare the rose water syrup. Put the sugar and rose water in a small saucepan and bring to the boil on a low heat. Stir to dissolve the sugar and cook for 3-4 minutes. Remove the syrup from the heat and pour over the cake. Allow the syrup to absorb before serving.

Enjoy this yogurt and semolina cake warm or cold on its own, or temper the sweetness with a dollop of natural yogurt.