Semolina Yogurt Cake Recipes

SEMOLINA YOGURT CAKE

Semolina Yogurt Cake image

Made with yogurt and semolina flour, Semolina Yogurt Cake is a one-bowl dessert or snack that doesn't require a mixer and comes out moist, tangy, and delicious.

Provided by Jess Smith via Inquiring Chef

Categories Dessert

Time 40m

Number Of Ingredients 14

Ingredients

Ingredients:
3/4 cup (180 mL) Water
3/4 cup (150g) White Sugar
1 1/2 Tbsp (22 mL) Lemon Juice ((optional))
3 Large Eggs
1/2 cup (100g) White Sugar
1 1/2 cups (350 mL) Plain Yogurt ((see note))
1/2 cup (120 mL) Vegetable Oil
1 cup (167g) Semolina ((see note))
3 Tbsp (23g) All-Purpose Flour
1 tsp Pure Vanilla Extract
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt

Steps:

Preheat the oven to 350°F / 177°C
Lightly grease an 8"x8" (20 cm x 20 cm) baking dish with cooking spray or lightly rub it with cooking oil.
Make syrup: Combine water and 3/4 cup sugar in a small saucepan. Bring to a boil over medium-high heat and boil for 1 minute to fully dissolve the sugar. Remove from heat and stir in lemon juice (if using). Set aside to cool completely.
Make the cake: In a large mixing bowl, whisk together eggs and 1/2 cup sugar until sugar dissolves. Add yogurt and vegetable oil and whisk again until evenly combined. Add semolina, all-purpose flour, vanilla extract, baking powder, baking soda, and salt. Stir just until everything is combined (do not overmix). Pour batter into prepared pan.
Bake: Bake until the center of the cake is set and the edges are golden brown and start to pull away from the sides, 30 to 34 minutes. (Note: Gently press on the cake in the center to be sure that it has cooked all the way through - it should have a springy but firm texture.)
Add syrup: Remove the cake from the oven and slowly pour the syrup over top, making sure to pour syrup evenly over the entire surface. (Note: much of the syrup will drip down the sides which is fine. The cake will absorb the syrup from the bottom as it sits.)
Let the cake cool completely before slicing and serving. (The cake is also great served chilled. If not serving immediately, store it in the refrigerator for up to 3 days.)

Nutrition Facts : ServingSize 1 slice, Calories 314 kcal, Carbohydrate 45 g, Protein 4 g, Fat 14 g, SaturatedFat 11 g, Cholesterol 5 mg, Sodium 220 mg, Fiber 1 g, Sugar 30 g

BASBOOSA - EASY SEMOLINA CAKE

Basboosa - Easy Semolina Cake image

This has been a favorite dessert in many Middle Eastern and North African countries- this is my mother's recipe. It's very simple and easy to remember.

Provided by Doraholix

Categories Dessert

Time 1h

Yield 9-12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup semolina flour
1 cup yogurt
1 cup sugar
1 cup butter
2 tablespoons baking powder
2 beaten eggs
3 cups sugar
1 cup water
1 teaspoon vanilla
1/2 lemons or 1/2 lime
1 cinnamon stick

Steps:

First make the cake:.
Preheat oven to 350.
Mix together flour, sugar, and baking powder very well in large bowl.
Melt butter, add into mixture.
Add yogurt into the mixture, mix well.
Add eggs, mix well again.
Beat mixture for 2 minutes til there are no lumps.
Pour into 9 X 13 inch baking pan brushed with very little oil.
Bake in middle rack of oven for 45 minutes.
While the cake bakes, prepare the syrup:.
Mix 3 cups sugar & one cup water in a pot, put on stove on high heat.
Add in vanilla and cinnamon stick. Stir well.
Squeeze half lemon into mixture, drop the lemon itself in there after squeezing.
Mix well, let boil for 1 minute, remove from heat.
After cake is a golden color (after about 45 mins), remove from oven, and let cool for about 5 minutes.
Pour syrup onto the whole cake, let cool. Cut into as many pieces as you like.
Enjoy!

Nutrition Facts : Calories 628, Fat 22.6, SaturatedFat 13.9, Cholesterol 99.1, Sodium 452.4, Carbohydrate 104.8, Fiber 0.8, Sugar 90.2, Protein 5

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