In my family, this apple and semolina cake has never had a clear name. It's one of those recipes that you only know 'how to make' and that's it. If I had to choose, I would simply call it: apple and semolina cake, without flour and without eggs. I've made it many times because it requires no effort and doesn't take much time or space in the kitchen. The only thing I need to be careful about is weighing the mixtures correctly, as it doesn't always turn out the same when I estimate by eye.
Quick Info
Total time: approximately 50 minutes
Preparation time: 15 minutes
Baking time: 35 minutes
Servings: 12-16, depending on how large you cut the pieces
Difficulty: easy
Recipe type: quick dessert, without flour or eggs
Ingredients
250 g semolina
250 g powdered milk
250 g sugar
250 g butter
1 kg grated apples (about 6-7 medium apples)
1 teaspoon cinnamon
2 tablespoons sugar for the apples (optional)
Preparation method
1. Peel the apples, grate them on a large grater. If the apples are tart, you can add the 2 tablespoons of sugar directly over them. Add the cinnamon, mix gently and set aside while you prepare the rest.
2. In a large bowl, mix the sugar, semolina, and powdered milk. Mix well by hand or with a spoon so that they are homogeneous.
3. Divide this dry mixture into 3 equal parts. I recommend weighing them to ensure the layers are as uniform as possible.
4. Line a baking dish (about 20x30 cm or whatever you have on hand, not too large) with parchment paper.
5. Cut the butter into very thin slices. Take half of it and place it at the bottom of the dish, over the parchment paper. It doesn't have to cover perfectly, but should be spread evenly.
6. Sprinkle the first part of the semolina mixture over the butter, leveling it well across the surface. I find it easy to spread with a silicone brush, but the back of a spoon works too.
7. Spread half of the grated apples over the semolina layer as evenly as you can, so there are no dry spots when baking.
8. Add the second layer of the dry mixture, spreading it evenly again.
9. Spread the remaining grated apples.
10. Cover with the last layer of the semolina and powdered milk mixture. Level everything well.
11. On top, place the remaining butter, also cut into thin slices, spread as evenly as possible.
12. Bake in a preheated oven at 180°C (160°C if using convection) for 35 minutes.
13. Remove the cake, let it cool completely in the dish. If you want to cut it neatly, be patient until it cools down completely.
Why I make the recipe often
I like it because I don't need flour or eggs and yet it results in a substantial dessert. It’s quick to make, the ingredients are simple, and I can prepare it with what I already have at home. It cuts easily and is just as good the next day.
Tips and variations
Tips
Weigh the dry mixtures to avoid uneven layers.
Grated apples release juice, but they shouldn't be squeezed.
Check the cake after 35 minutes – it should be golden on top, but don’t overbake it.
Let it cool completely before cutting.
Substitutions
Powdered milk is essential for texture and flavor; I do not recommend omitting it.
If you don't have butter, margarine isn't quite the same, but can be tried.
The sugar for the apples is optional, depending on how sweet the apples are.
Variations
You can use pears instead of apples, also grated.
You can try various spices – nutmeg, cloves, to taste.
I haven’t tried, but I believe raisins can be added among the apples.
Serving ideas
It can be cut into cubes or rectangles.
It can be dusted with vanilla sugar after cooling.
It’s good plain, but also with a spoonful of yogurt on the side.
Frequently asked questions
1. Can I use instant semolina or another type of semolina?
I use regular semolina, not instant. Instant semolina might turn out too fine and not absorb the apple juice as well.
2. If I don’t have powdered milk, can I use liquid milk?
No, this recipe does not use liquid. Powdered milk gives texture and should not be replaced with liquid; otherwise, it won't bind.
3. Can I make it without butter?
The result is not the same without butter. Butter helps form the crust and adds flavor. You can reduce the amount a bit, but don’t eliminate it completely.
4. Can the cake be frozen?
I do not recommend it. The texture does not hold up when frozen and upon thawing, it becomes wet, almost gooey.
5. Can it be made in a smaller or larger dish?
Yes, but be careful with the thickness of the layer and adjust the baking time a bit.
Nutritional values
Approximately, per serving of cake (from 16 servings):
Calories: 270-300 kcal
Carbohydrates: 35-38 g
Proteins: 4-5 g
Fats: 13-15 g
Values are indicative, they may vary depending on the type of apples or how much sugar you actually use.
Storage and reheating
It keeps in the fridge, covered, for up to 3 days. It’s better at room temperature or cold; I do not recommend reheating. After cooling, it does not need to be put back in the oven or microwave. After two days, the texture becomes a bit more moist, but it doesn’t spoil.
That's all you need to know about the apple and semolina cake, without eggs, without flour. It's straightforward, simple, and quick.
Quick Info
Total time: approximately 50 minutes
Preparation time: 15 minutes
Baking time: 35 minutes
Servings: 12-16, depending on how large you cut the pieces
Difficulty: easy
Recipe type: quick dessert, without flour or eggs
Ingredients
250 g semolina
250 g powdered milk
250 g sugar
250 g butter
1 kg grated apples (about 6-7 medium apples)
1 teaspoon cinnamon
2 tablespoons sugar for the apples (optional)
Preparation method
1. Peel the apples, grate them on a large grater. If the apples are tart, you can add the 2 tablespoons of sugar directly over them. Add the cinnamon, mix gently and set aside while you prepare the rest.
2. In a large bowl, mix the sugar, semolina, and powdered milk. Mix well by hand or with a spoon so that they are homogeneous.
3. Divide this dry mixture into 3 equal parts. I recommend weighing them to ensure the layers are as uniform as possible.
4. Line a baking dish (about 20x30 cm or whatever you have on hand, not too large) with parchment paper.
5. Cut the butter into very thin slices. Take half of it and place it at the bottom of the dish, over the parchment paper. It doesn't have to cover perfectly, but should be spread evenly.
6. Sprinkle the first part of the semolina mixture over the butter, leveling it well across the surface. I find it easy to spread with a silicone brush, but the back of a spoon works too.
7. Spread half of the grated apples over the semolina layer as evenly as you can, so there are no dry spots when baking.
8. Add the second layer of the dry mixture, spreading it evenly again.
9. Spread the remaining grated apples.
10. Cover with the last layer of the semolina and powdered milk mixture. Level everything well.
11. On top, place the remaining butter, also cut into thin slices, spread as evenly as possible.
12. Bake in a preheated oven at 180°C (160°C if using convection) for 35 minutes.
13. Remove the cake, let it cool completely in the dish. If you want to cut it neatly, be patient until it cools down completely.
Why I make the recipe often
I like it because I don't need flour or eggs and yet it results in a substantial dessert. It’s quick to make, the ingredients are simple, and I can prepare it with what I already have at home. It cuts easily and is just as good the next day.
Tips and variations
Tips
Weigh the dry mixtures to avoid uneven layers.
Grated apples release juice, but they shouldn't be squeezed.
Check the cake after 35 minutes – it should be golden on top, but don’t overbake it.
Let it cool completely before cutting.
Substitutions
Powdered milk is essential for texture and flavor; I do not recommend omitting it.
If you don't have butter, margarine isn't quite the same, but can be tried.
The sugar for the apples is optional, depending on how sweet the apples are.
Variations
You can use pears instead of apples, also grated.
You can try various spices – nutmeg, cloves, to taste.
I haven’t tried, but I believe raisins can be added among the apples.
Serving ideas
It can be cut into cubes or rectangles.
It can be dusted with vanilla sugar after cooling.
It’s good plain, but also with a spoonful of yogurt on the side.
Frequently asked questions
1. Can I use instant semolina or another type of semolina?
I use regular semolina, not instant. Instant semolina might turn out too fine and not absorb the apple juice as well.
2. If I don’t have powdered milk, can I use liquid milk?
No, this recipe does not use liquid. Powdered milk gives texture and should not be replaced with liquid; otherwise, it won't bind.
3. Can I make it without butter?
The result is not the same without butter. Butter helps form the crust and adds flavor. You can reduce the amount a bit, but don’t eliminate it completely.
4. Can the cake be frozen?
I do not recommend it. The texture does not hold up when frozen and upon thawing, it becomes wet, almost gooey.
5. Can it be made in a smaller or larger dish?
Yes, but be careful with the thickness of the layer and adjust the baking time a bit.
Nutritional values
Approximately, per serving of cake (from 16 servings):
Calories: 270-300 kcal
Carbohydrates: 35-38 g
Proteins: 4-5 g
Fats: 13-15 g
Values are indicative, they may vary depending on the type of apples or how much sugar you actually use.
Storage and reheating
It keeps in the fridge, covered, for up to 3 days. It’s better at room temperature or cold; I do not recommend reheating. After cooling, it does not need to be put back in the oven or microwave. After two days, the texture becomes a bit more moist, but it doesn’t spoil.
That's all you need to know about the apple and semolina cake, without eggs, without flour. It's straightforward, simple, and quick.