Syrup-soaked semolina cake – a sweet, soft, and fragrant delicacy that wonderfully combines the fluffy texture of the sponge with the refreshing lemon syrup. This recipe is perfect for bringing a smile to the faces of your loved ones, whether you enjoy it on a special occasion or simply want to indulge in the middle of the week. Let's get started!
Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 60 minutes
Number of servings: 12
Necessary ingredients
For the sponge (for a 25/25 cm tray):
- 4 eggs
- 1 cup of yogurt (125 g)
- 4 tablespoons of oil
- 2 measures of flour (approx. 250 g)
- 1 measure of fine semolina (approx. 125 g)
- 1 measure of sugar (approx. 200 g)
- 1 tablespoon of poppy seeds
- 1 packet of baking powder (10 g)
- A pinch of salt
- A splash of rum essence
For the syrup:
- 3 cups of water (approx. 750 ml)
- 2 cups of sugar (approx. 400 g)
- The zest and juice of one lemon
For serving:
- 50 g finely chopped pistachios
Preparing the syrup
1. Start by preparing the syrup – this will give the cake its moisture and delicious flavor. In a pot, add 3 cups of water, 2 cups of sugar, and the zest of one lemon. Place the pot over medium heat.
2. When the mixture begins to boil, add the lemon juice. Let it boil for 15 minutes, stirring occasionally to ensure the sugar dissolves completely. After 15 minutes, turn off the heat and let the syrup cool.
Preparing the sponge
3. In a large bowl, beat the eggs with the sugar and rum essence using a mixer on medium speed until you achieve a fluffy, light-colored cream. This step is essential to incorporate air into the mixture, making the cake fluffy.
4. Gradually add the oil while continuing to mix. Then, incorporate the yogurt, mixing well to combine.
5. In another bowl, combine the flour, semolina, baking powder, and salt. Mix the dry ingredients well, then gradually add them to the egg mixture, gently folding with a spatula or using the mixer on low speed until you achieve a smooth batter.
6. Finally, fold in the poppy seeds. They add not only a subtle flavor but also an attractive look to the cake.
Baking the cake
7. Preheat the oven to 180°C (medium heat) and grease a 25/25 cm tray with butter. You can also use parchment paper to make it easier to remove the cake from the tray.
8. Pour the batter into the tray and level the surface with a spatula. Bake the cake in the preheated oven for 35-40 minutes. Do the toothpick test – if it comes out clean, the cake is ready!
Finishing the cake
9. Once the cake is beautifully browned, remove it from the oven and, while it is still hot, use a sharp knife to cut it directly in the tray. This step will help it absorb the syrup more effectively.
10. Pour the cooled syrup over the warm cake, ensuring it is evenly covered. Allow the cake to absorb the syrup for at least 30 minutes before serving.
Serving the cake
11. When you are ready to serve, sprinkle the finely chopped pistachios on top of the cake for an added crunch and a color contrast. This detail will make the cake not only delicious but also visually appealing!
This syrup-soaked semolina cake is a dessert typically served cold, straight from the fridge. Its sweet and tangy flavor, combined with the fluffy texture, makes it perfect alongside a cup of coffee or fragrant tea. It can also be enjoyed with a scoop of vanilla ice cream or a dollop of cream for a delicious contrast.
Tips and variations
- For an even more intense flavor, you can add a few drops of vanilla extract to the batter.
- If you want to try a gluten-free version, you can use almond flour instead of regular flour, but adjust the syrup quantity, as almonds absorb more moisture.
- Instead of pistachios, you can use chopped walnuts or almonds, depending on your preferences.
Nutritional information (per serving):
- Calories: approximately 250 kcal
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 37 g
Frequently asked questions
1. Can I use another type of sweetener instead of sugar?
Yes, you can experiment with natural sweeteners, but it’s important to adjust the quantity, as each sweetener has a different level of sweetness.
2. How can I store the cake for a longer time?
The cake stores very well in the fridge, covered with plastic wrap or in an airtight container. It can last up to a week.
3. Is it possible to use Greek yogurt?
Yes, Greek yogurt will give the cake a richer texture and flavor.
So, step out of your daily routine and indulge yourself with this syrup-soaked semolina cake. It’s simple to make, and the result is absolutely delicious! Make cooking a joyful experience and savor every moment!
Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 60 minutes
Number of servings: 12
Necessary ingredients
For the sponge (for a 25/25 cm tray):
- 4 eggs
- 1 cup of yogurt (125 g)
- 4 tablespoons of oil
- 2 measures of flour (approx. 250 g)
- 1 measure of fine semolina (approx. 125 g)
- 1 measure of sugar (approx. 200 g)
- 1 tablespoon of poppy seeds
- 1 packet of baking powder (10 g)
- A pinch of salt
- A splash of rum essence
For the syrup:
- 3 cups of water (approx. 750 ml)
- 2 cups of sugar (approx. 400 g)
- The zest and juice of one lemon
For serving:
- 50 g finely chopped pistachios
Preparing the syrup
1. Start by preparing the syrup – this will give the cake its moisture and delicious flavor. In a pot, add 3 cups of water, 2 cups of sugar, and the zest of one lemon. Place the pot over medium heat.
2. When the mixture begins to boil, add the lemon juice. Let it boil for 15 minutes, stirring occasionally to ensure the sugar dissolves completely. After 15 minutes, turn off the heat and let the syrup cool.
Preparing the sponge
3. In a large bowl, beat the eggs with the sugar and rum essence using a mixer on medium speed until you achieve a fluffy, light-colored cream. This step is essential to incorporate air into the mixture, making the cake fluffy.
4. Gradually add the oil while continuing to mix. Then, incorporate the yogurt, mixing well to combine.
5. In another bowl, combine the flour, semolina, baking powder, and salt. Mix the dry ingredients well, then gradually add them to the egg mixture, gently folding with a spatula or using the mixer on low speed until you achieve a smooth batter.
6. Finally, fold in the poppy seeds. They add not only a subtle flavor but also an attractive look to the cake.
Baking the cake
7. Preheat the oven to 180°C (medium heat) and grease a 25/25 cm tray with butter. You can also use parchment paper to make it easier to remove the cake from the tray.
8. Pour the batter into the tray and level the surface with a spatula. Bake the cake in the preheated oven for 35-40 minutes. Do the toothpick test – if it comes out clean, the cake is ready!
Finishing the cake
9. Once the cake is beautifully browned, remove it from the oven and, while it is still hot, use a sharp knife to cut it directly in the tray. This step will help it absorb the syrup more effectively.
10. Pour the cooled syrup over the warm cake, ensuring it is evenly covered. Allow the cake to absorb the syrup for at least 30 minutes before serving.
Serving the cake
11. When you are ready to serve, sprinkle the finely chopped pistachios on top of the cake for an added crunch and a color contrast. This detail will make the cake not only delicious but also visually appealing!
This syrup-soaked semolina cake is a dessert typically served cold, straight from the fridge. Its sweet and tangy flavor, combined with the fluffy texture, makes it perfect alongside a cup of coffee or fragrant tea. It can also be enjoyed with a scoop of vanilla ice cream or a dollop of cream for a delicious contrast.
Tips and variations
- For an even more intense flavor, you can add a few drops of vanilla extract to the batter.
- If you want to try a gluten-free version, you can use almond flour instead of regular flour, but adjust the syrup quantity, as almonds absorb more moisture.
- Instead of pistachios, you can use chopped walnuts or almonds, depending on your preferences.
Nutritional information (per serving):
- Calories: approximately 250 kcal
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 37 g
Frequently asked questions
1. Can I use another type of sweetener instead of sugar?
Yes, you can experiment with natural sweeteners, but it’s important to adjust the quantity, as each sweetener has a different level of sweetness.
2. How can I store the cake for a longer time?
The cake stores very well in the fridge, covered with plastic wrap or in an airtight container. It can last up to a week.
3. Is it possible to use Greek yogurt?
Yes, Greek yogurt will give the cake a richer texture and flavor.
So, step out of your daily routine and indulge yourself with this syrup-soaked semolina cake. It’s simple to make, and the result is absolutely delicious! Make cooking a joyful experience and savor every moment!
Ingredients
For a 25/25 cm tray: We will use a yogurt cup as a measure. The yogurt I used was 125 g: - 4 eggs - one 125 g yogurt - 4 tablespoons of oil - 2 measures of flour - one measure of fine semolina - one measure of sugar - one tablespoon of poppy seeds - one packet of baking powder - a pinch of salt - one essence of rum. For the syrup: - 3 cups of water - 2 cups of sugar - the zest and juice of one lemon. For serving: - 50 g of finely chopped pistachios (I forgot to include it in the picture).