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Aug 21, 2006 06:45 PM

Help!!! Semolina Cake

Hi, I was recently on vacation and the chef we hired made a wonderful semolina cake, I asked her for the recipe a couple of times but she didn't give it to me, she just said that it was the easiest cake to do... Does anyone knows how to make a semolina cake? I really need to make this and eat it again!



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  1. There are so many variations, so I'm not sure this particularly what you're looking for, but this is a basic Greek semolina cake:

    1. MMM, this is my SO's favorite, which is great, because it's so easy:
      Semolina cake

      1 stick unsalted butter, melted
      1 cup sugar
      2 eggs
      2 cups fine yellow semolina (I get it at the Indian market)
      1 tsp baking powder
      1/2 tsp baking soda
      syrup (recipe follows)

      Preheat oven to 350. Cream butter and sugar, then beat in eggs. Stir in 1/2 cup water (it will look ugly at this point). Sift semolina, baking powder, baking soda together and stir into the butter mixture. The batter should be smooth at this point. Bake in a greased 9x13 pan for 35-40 minutes; cake should be firm and lightly browned. Pour the prepared syrup very slowly over the hot cake, stop when it will absorb no more syrup. Cool, cut into small squares, and enjoy!

      2 cups sugar
      1 cup water
      juice of 1 lemon

      Dissolve sugar in water over medium heat, add lemon juice, and simmer for 5 minutes.

      1. I recommend that you try to add some lemon zest to the batter. My favorite restaurant serves a meyer lemon semolina cake when meyers are in season, but doesn't have a syrup or glaze, but has lemon in the cake itself. It's my favorite non-chocolate dessert.

        1. I make a Bulgarian semolina cake that is really similar to the greek one above, but uses orange flavoring rather than lemon. By Bulgarian in-laws love it!

          I also candy some orange slices or long ribbons of zes from a zester in the syrup to decorate the cake. It's gorgeous and tastes wonderful!

          Here's another bulgarian recipe I found - dating from 1890. A little differenct from the regular semolina cak. It's been updated, since I don't belive there were elecric mixers around in 1890 :)

          6 separated eggs
          1 cup (125 g – 4.4 oz.) confectioner's sugar (icing sugar)
          1 cup (200 g – 7.1 oz.) semolina
          Grated rind from a whole lemon
          Soft butter for greasing the baking pan
          2-3 tablespoons flour, to sprinkle over the butter

          Ingredients for the Syrup:
          11⁄2 cups (375 g – 13.2 oz.) sugar
          21⁄2 cups water
          1 shot glass (60 milliliter) rum (beverage, not extract)
          Confectioner's sugar (icing sugar), to sprinkle over the cake

          · Use a mixer to beat the egg yolks with the confectioner's (icing) sugar for 5-7 minutes, into a pale, frothy foam.
          · Continue beating, and add the semolina in a very thin stream.
          · Add the grated lemon rind. Pour the mixture into a bowl.
          · Whip the egg whites until stiff.
          · Fold the whipped egg whites into the egg yolk and semolina mixture.
          · Use the soft butter to grease the baking pan.
          · Dust the greased baking pan with flour.
          · Pour the batter into the baking pan. Bake in an oven set to Medium (170-180÷C – 338-356÷F) for an hour, or until a toothpick inserted in the cake comes out clean.
          · Meanwhile, prepare the syrup: cook the sugar in water until the sugar dissolves. Add the rum and cook for another minute.
          · When the cake has completely cooled off, use a fork to punch various holes in it. Pour the syrup over it, and sprinkle plenty of confectioner's (icing) sugar on top.

          1. here is a link to the semolina cake recipe I have used happily since this cookbook came out in '84. It is from a Greek Orthodox church in Durham, NC.