Easy Vanilla Semolina Yogurt Cake
I have been wanting to eat a semolina cake for days now.
As I am not able to get Mamie Odette’s recipe, I am happy to share this new recipe which tastes like the one I used to have when I was growing up.
This semolina yogurt cake recipe is from Edda (@undejeunerdesoleil). Of course you will find Edda’s recipe right HERE!
I hope you will enjoy this recipe as much as I did and Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Easy Vanilla Semolina Yogurt Cake
Equipment
Ingredients
SEMOLINA CAKE BATTER
- 1 cup (170 g) semolina flour
- 3 tbsp (25 g) all-purpose flour
- 1/2 tsp (2 g) baking soda
- 1 tsp (4 g) baking powder
- 1/2 cup (100 g) sugar
- 1/4 tsp (1.5 g) sea salt
- 3 eggs
- 1/2 cup (115 g) vegetable oil
- 1 1/2 cups (300 g) strained yogurt
- 1 tsp (5 g) vanilla bean paste
VANILLA BEAN SYRUP
- 1 cup (235 g) Bottled Water
- 3/4 cup (150 g) sugar
- 1 tsp (5 g) vanilla bean paste
Instructions
- Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet. Set Aside.
- Preheat oven to 350F/180C.
SYRUP PREPARATION
- First, bring the water and sugar to a boil. Then, turn off the heat, add the vanilla bean paste and let it cool down while preparing the cake.
SEMOLINA CAKE PREPARATION
- In a mixing bowl, whisk together the semolina flour, all-purpose flour, baking powder, baking soda, sugar, and sea salt. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the vegetable oil, a splash at a time while continuing mixing. Then, add the strained yogurt and vanilla bean paste. Mix until it is all incorporated.
BAKE!
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min). It is ready when the slightly brown on top and starts to pull away from the sides.
- Once your Semolina Yogurt Cake is out of the oven, pour the syrup right away all over. Once your cake has cooled down to room temperature, cover and refrigerate overnight. This cake is much better enjoyed chilled. Bon Appétit!
Video
Special Notes
Nutrition
