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    Home > Recipes > Dessert

    Semolina Cake

    Published: May 14, 2020 · Modified: Jan 18, 2023 · by Jess Smith · Jump to Recipe · 76 Comments · This post may contain affiliate links.

    2.4K shares
    a slice of semolina yogurt cake on a plate next to the whole cake
    a slice of semolina yogurt cake on a white plate with a fork
    semolina yogurt cake on a white plate
    pouring simple syrup over the cake in a clear baking dish
    semolina yogurt cake

    semolina yogurt cake

    Semolina Yogurt Cake is made with semolina flour and yogurt and comes together in just one bowl - no mixer required. A simple syrup poured over the top keeps the cake moist for several days after baking. 

    Today I'm revisiting one of the all-time most popular dessert recipes on this site! Semolina Yogurt Cake. I’ve added all new photos, variation ideas, tips and tricks, and converted all of the measurements to include metric. But this remains the same, well-loved recipe.

    What's unique about this easy, no-mixer cake is that it is made almost entirely with semolina flour. (That's the flour that is often used to make pasta.) Semolina gives the cake a uniquely light, crumbly texture. This is a cake that stays moist and delicious for days and is great this time of year (or really, any time of year) because the slices are wonderful served just with fresh berries and a big spoonful of whipped cream. 

    I slice this into 9 very generous portions for dessert, or 12 smaller portions to serve as a lightly sweet snack with coffee or tea.

    a slice of cake on a plate with whipped cream and strawberries, next to the whole cake on a white table.

    Grab some semolina on your next grocery store run and add this simple, delicious cake to your rotation. You likely already have all of the other ingredients in your fridge or pantry.

    eggs, semolina flour, baking powder, vanilla, oil, sugar, salt,

    Ingredients in Semolina Yogurt Cake

    • Semolina - Semolina is flour made from durum wheat. It’s most commonly used in making pasta, but lends a nice crumb and slightly nutty / buttery flavor to this cake.
    • Plain Yogurt - Plain yogurt works best in this recipe. I have made it with nonfat Greek yogurt as well and had good results. Do not use a full fat Greek yogurt - it’s too thick for this cake to bake according to the instructions below. I’ve heard that it’s great with flavored yogurt like blueberry or strawberry.
    • All-Purpose Flour - You need just a small amount of all-purpose flour to bind the other ingredients and give the cake the right texture. 
    • White Sugar - I use classic white sugar here, but have heard from others who had great success using Stevia or honey. 
    • Vegetable Oil - I nearly always make this with vegetable oil for a neutral flavor, but it would be great with olive oil, coconut oil, safflower oil, or grapeseed oil. 
    • Eggs, Pure Vanilla Extract, Baking Soda, Baking Powder, and Salt - Standard baking ingredients that you hopefully already have on hand.

    pouring semolina flour into cake batter in a white bowl

    juicing a lemon into a small metal ramekin

    How to Make Simple Syrup

    Much of the sweetness and moisture in Semolina Yogurt Cake comes from simple syrup poured over top of the warm, freshly-baked cake. 

    To make simple syrup, combine equal parts water and white sugar. Bring to a simmer (you can do this on the stovetop or in the microwave) and simmer until the sugar completely dissolves. Allow simple syrup to cool completely and then store in the refrigerator. Use within a month. 

    It’s worth pointing out here that you can adjust the amount of simple syrup you use on Semolina Yogurt Cake. If you’d like a less sweet cake, reduce the measurements in the simple syrup by a third or even by half.

    pouring simple syrup from a glass measuring cup over the baked cake

    Variations on Semolina Yogurt Cake

    Many of these ideas came from readers who made this cake and mixed things up! Here are a few ways to add your own twist on this cake:

    • Stir fresh fruit into the batter (I love it with strawberries)
    • Increase (or skip) the lemon juice
    • Stir chopped dark chocolate into the batter
    • Add dried apricots and pistachios
    • Replace the sugar in the simple syrup with honey (this change makes the cake similar to a classic Greek-style Semolina Cake)
    • Stir poppy seeds and lemon zest into the batter
    • Use orange or lime juice instead of lemon juice
    • Replace the sugar with a sugar substitute like Stevia

    semolina yogurt cake in a clear baking dish on a cooling rack

    More Simple 8x8 Cakes

    • Easy Vanilla Snack Cake - This Easy Vanilla Snack Cake makes a celebration possible any day of the week with just a little bit of effort! This is a no-mixer-required cake that is baked in an 8×8 pan and comes out tender and soft.
    • One-Bowl Chocolate Cake - This quick and easy chocolate cake is made in only one bowl. No mixer needed. The result is an 8×8 cake that is rich, moist, and even better a day or two after baking.

    Favorite Tools

    • 8x8 Baking Dish Emile Henry - I love this small, sturdy baker. 
    • Anchor 3-Piece Glass Mixing Bowls - My go-to mixing bowls for baking.

    a piece of semolina yogurt cake topped with whipped cream and strawberries with a fork in it

     

    a slice of Semolina Yogurt Cake on a white plate
    Print Recipe
    4.41 from 155 votes

    Semolina Yogurt Cake

    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.
    Prep Time15 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Dessert
    Servings: 9 servings
    Calories: 314kcal
    Author: Jess Smith via Inquiring Chef

    Equipment

    • Mixing Bowls
    • Square Baking Dish

    Ingredients

    • Ingredients:

    For the syrup:

    • ¾ cup (180 mL) Water
    • ¾ cup (150g) White Sugar
    • 1 ½ Tbsp (22 mL) Lemon Juice (optional)

    For the cake:

    • 3 Large Eggs
    • ½ cup (100g) White Sugar
    • 1 ½ cups (350 mL) Plain Yogurt (see note)
    • ½ cup (120 mL) Vegetable Oil
    • 1 cup (167g) Semolina (see note)
    • 3 Tbsp (23g) All-Purpose Flour
    • 1 teaspoon Pure Vanilla Extract
    • 1 teaspoon Baking Powder
    • ½ teaspoon Baking Soda
    • ¼ teaspoon Salt

    Instructions

    • 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 ¾ 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 ½ 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.)

    Notes

    Semolina - Semolina is flour made from durum wheat. It’s most commonly used in making pasta, but lends a nice crumb and slightly nutty flavor to this cake.
    Yogurt - Plain yogurt works best in this recipe. I have made it with nonfat Greek yogurt as well and had good results. Do not use a full fat Greek yogurt - it is too thick for a properly baked cake. I’ve never tried it with flavored yogurt, but I’m sure it would be great that way!
    Syrup - Pouring the sweetened syrup over the finished cake makes the resulting cake super moist. Many reviewers have made this cake without the syrup (or have reduced the syrup), and loved the result. If you’re looking for a lighter, less-sweet cake, feel free to adjust the amount of syrup you use. If you’re planning to stir in mix-ins or just want to skip the lemon flavor, feel free to leave out the lemon juice.

    Nutrition

    Serving: 1slice | Calories: 314kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 5mg | Sodium: 220mg | Potassium: 143mg | Fiber: 1g | Sugar: 30g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

     

    Even though the photos for this post have been updated, the original photos really do show off the great texture of this cake, so I couldn't resist keeping them here. (Originally photographed in 2013.)

    a slice of semolina yogurt cake on a white plate with a lemon slice

    3 slices of Semolina Yogurt Cake stacked on a white plate

     

     

    Related

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    2.4K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Jen

      June 08, 2020 at 5:22 pm

      Wow that cake looks delicious!

      Reply
      • nancy neva gagliano

        February 10, 2022 at 4:47 pm

        Hi. Could I substitute sour cream for the yogurt? Would a 6” bundt pan be too small?

        Reply
        • Jess Smith

          February 19, 2022 at 10:21 am

          Yes - sour cream will work, but the batter will likely be more thick and may make the cake slightly more dense (I don't think it should matter though - this is a pretty light cake). Not sure about the bundt pan size - I think the batter will fit, but you may need to adjust the cooking time. Use a tester to check it, but my guess is that it might need about 10 minutes more to bake through in a small bundt pan.

          Reply
    2. Monique

      August 19, 2020 at 3:04 pm

      5 stars
      Made this tonight... turned out to be a big hit! Thank you for the recipe 🥰

      Reply
      • Jess Smith

        August 21, 2020 at 9:09 am

        Thank you Monique! So glad you liked it!

        Reply
    3. Sarah

      August 24, 2020 at 5:17 pm

      5 stars
      Delicious- BUT- I used coconut oil
      instead of veg. oil- the flavor was AMAZING - and perfect for a dessert with fresh berries & whipped cream

      Reply
      • Jess Smith

        August 25, 2020 at 9:47 am

        Sarah - so glad you liked it! I love the idea of using coconut oil - I'm going to try that!

        Reply
    4. victor

      August 29, 2020 at 1:08 pm

      Can you make this without eggs as I am vegan

      Reply
      • Jess Smith

        August 29, 2020 at 4:58 pm

        I haven't tried it, but I'd guess that your favorite vegan-friendly eggs substitute would work in this cake - like flax egg(?). It's not as finicky as many other cakes because the semolina gives it a lot of structure.

        Reply
    5. Saraswathy Ganapathy

      September 12, 2020 at 9:36 pm

      5 stars
      I used rice semolina ('rice rava' here in India) and added grated coconut to the batter. It came out great. Saras G,
      Bangalore, India

      Reply
    6. Cath

      September 23, 2020 at 4:51 am

      5 stars
      I included some sultanas and lemon zest to the cake and also lemon juice in the syrup. What a hit.

      Reply
      • Jess Smith

        September 23, 2020 at 8:38 am

        Sounds delicious!! So glad it came out well!

        Reply
      • Zainab

        October 28, 2020 at 9:35 pm

        Do u poir thesyruponto the cake whileitis hot or do u wait till the cake cools b4 pouring the syrup?

        Reply
        • Jess Smith

          October 29, 2020 at 2:03 pm

          While still hot.

          Reply
    7. Prieiya

      September 24, 2020 at 4:23 am

      5 stars
      Tried , it was really tasty...My mom and I nearly finished half of it ourselves.😂
      Thanks for the recipe 😁🙏
      I roasted the semolina before putting it into the batter

      Reply
      • Jess Smith

        September 24, 2020 at 8:32 am

        Awesome - so glad you both liked it!!

        Reply
    8. Clarke

      October 04, 2020 at 9:17 pm

      5 stars
      I've made this recipe several times with great results, I usually replace the lemon with orange and it works a treat. Thanks!

      Reply
      • Jess Smith

        October 05, 2020 at 9:05 am

        The orange sounds delicious - what a great idea!

        Reply
    9. LoveAndSqualor

      October 05, 2020 at 12:06 pm

      5 stars
      What a delicious cake! I subbed 1/2 cup sourdough starter discard in place of the AP flour and 1/4 cup of the yogurt and it worked perfectly. Also used the honey variation in my soak, using a really strong, dark honey, and added a cinnamon stick for extra seasonal flavor. Just a really moist, excellent cake. I'll have it for dessert tonight with squishy-ripe persimmons and whipped cream, and bring the leftovers to work this week to have with my afternoon coffee! Thanks for the recipe.

      Reply
      • Jess Smith

        October 05, 2020 at 3:51 pm

        So glad you liked it! Now I'm craving persimmons!

        Reply
    10. Zeeba

      October 17, 2020 at 4:49 pm

      5 stars
      The cake turned out perfect and delicious just by itself without the syrup. Thank you for the amazing recipe

      Reply
      • Jess Smith

        October 19, 2020 at 3:54 pm

        That's great to hear! I'm so glad you liked it!

        Reply
    11. Philip

      October 24, 2020 at 8:49 am

      Dear Jess
      Thanks for your recipe. Was going to try it out today as it looks delicious. Just one question before, if you don’t mind. For the syrup you say sugar 3/4 cup = 75g. but for batter you say 1/2 cup sugar = 100g. If 3/4 cup = 75g then half cup should be 50g. Which is the correct measurement please? Many thanks.

      Reply
      • Jess Smith

        October 24, 2020 at 5:15 pm

        Hi Philip - thanks so much for catching that error on our side. 3/4 cup is correct, but should be 150g. We've corrected the recipe now. Thanks again!

        Reply
    12. Tara

      November 16, 2020 at 2:40 pm

      Jess,
      Is there a way to turn this into a dark chocolate cake?

      Reply
      • Jess Smith

        November 16, 2020 at 8:51 pm

        Hi Tara - I've never tried it, but if you have success, please share!

        Reply
        • Megan

          March 05, 2021 at 11:49 am

          This cake turned out AMAZING!🤩thank you for sharing it with us.

          Reply
    13. John L

      January 15, 2021 at 11:44 pm

      I followed the steps but the batter turned out runny. Perhaps it is because I used olive oil or maybe I did not beat the egg and sugar long enough? Anyway, I added more semolina flour and AP - tablespoon by tablespoon - until the batter thickened. After that I baked in the oven for 33 minutes. I then turned off the oven, left the oven ajar for 5 minutes. Well, the cake turned out delicious! So big thank you Jess. What a blessing to bump into your website! 😁

      Reply
      • Jess Smith

        January 16, 2021 at 8:07 am

        So glad you liked it John! Thank you for the note.

        Reply
    14. Will

      January 20, 2021 at 7:07 pm

      5 stars
      This recipe is amazing, thanks for sharing! I baked using 3/4 of given measures due to my tray size and it worked perfectly. Thanks for the notes on the syrup, I only used half and it is a perfect match to my taste.

      Reply
    15. JoAnne Miller

      January 28, 2021 at 5:54 am

      My usual is full fat yogurt. Can I dilute Ruth milk to get the right consistency? Guessing 1 part milk, 3 parts ff yogurt.

      Reply
      • Jess Smith

        January 29, 2021 at 7:00 pm

        That sounds about right to me - a 1:3 ratio should work.

        Reply
    16. Diane Libonati

      January 30, 2021 at 8:25 am

      5 stars
      Love this recipe! I used a course semolina, have you had success with medium or fine grade as well? What is recommended?

      Reply
      • Jess Smith

        January 30, 2021 at 8:58 am

        I haven't tried fine grade, but it works well with medium and coarse and just affects the texture / crumb. So glad you liked it!!

        Reply
    17. Sue

      February 06, 2021 at 3:07 am

      I made the old recipe you had posted with some tweaks. I have revisited today bake it again to discover you have adapted the recipe. Do you still have the old recipe and previous comments?

      Reply
      • Jess Smith

        February 06, 2021 at 8:17 am

        Hi Sue - I've made no changes to the recipe or the comments. Any comments that were posted in the past remain at the bottom of the screen. I did add metric equivalents to the recipe itself and update the language a bit, but it's still the exact same recipe you've made in the past (one of my favorites!). The post may look a little different because it includes all new photos.

        Reply
        • Sue

          February 06, 2021 at 1:00 pm

          Thank you for the reply back, however I still cannot see previous comments, only comments (33) that have been posted this year.

          Reply
          • Jess Smith

            February 06, 2021 at 5:46 pm

            Oh wow - I apologize - you're completely right. I'm actually not sure what would have caused that, but will look into it. The recipe, however, has not changed. We made a few small stylistic changes to the instructions to fit with my current style, but the measurements and method are the same as the original.

            Reply
    18. Melissa

      March 01, 2021 at 8:49 am

      Hi Jess! I want to try this recipe, but I don't have a 8x8 on me. Can I make it with an 11x7? Should I change it in any way to fit that pan? Thank you so much!

      Reply
      • Jess Smith

        March 01, 2021 at 9:12 am

        That should be just fine! Just keep an eye on it as it cooks - it may finish baking a few minutes earlier.

        Reply
    19. Isla

      March 16, 2021 at 7:40 pm

      5 stars
      Wow! Delicious and so easy to make. The semolina flour makes for a beautiful crumb and even with the syrup the cake isn’t too sweet. Instead of lemon in the syrup, I added a pod of star anise and the peel of half an orange to the simmering sugar water mixture.

      Reply
      • Jess Smith

        March 20, 2021 at 9:31 pm

        Delicious additions! That sounds great!

        Reply
    20. Jim Steele

      April 03, 2021 at 3:11 pm

      5 stars
      Amazing recipe, and very creative! I put a little twist on the simple syrup recipe and added little less water/sugar and substituted for 7-Up, and let it boil a little longer to reduce. Very delicious, thank you so much for sharing!

      Reply
      • Jess Smith

        April 13, 2021 at 8:24 pm

        What a fun twist! Thanks so much for sharing that idea Jim!

        Reply
    21. Chef Bruce West

      April 24, 2021 at 2:38 pm

      5 stars
      The recipe worked great! I followed the recipe exactly, except I added one level teaspoon of flax seed meal as I like extra fiber.
      Anyway, it's rare when an internet recipe works and the final product tastes awesome. Kudos to Jess Smith.

      Reply
      • Jess Smith

        April 26, 2021 at 7:05 pm

        I love the flax seed meal addition - I put it in all sorts of things as well!

        Reply
    22. Lisa

      May 08, 2021 at 11:32 am

      Thanks for the great recipe and helpful comments. I tried lemon thyme and pine nuts. Yummy.

      Reply
    23. Rob

      July 01, 2021 at 1:58 pm

      5 stars
      This was terrific. I subbed sour cream for yogurt and added a little almond extract. It gets better as it sits!! Fresh strawberries and whipped cream. Try this!

      Reply
    24. Sherida Dildar

      July 18, 2021 at 4:59 am

      5 stars
      Followed this recipe, tweaked a little less 100g yogurt, double b.powder as I don't like the taste of b.soda, added lemon extract and vanilla to the mixture and used medium eggs. Very very lovely.

      Reply
    25. Sosi

      August 12, 2021 at 2:50 pm

      Made cake it is great! Want to make it 13x9 pan for a larger crowd. What is the recipe?

      Thank you,

      Reply
      • Jess Smith

        August 30, 2021 at 8:42 am

        So glad you liked it! I'd just try doubling the recipe and baking it in a 13x9 pan. You may have to play with the baking time a tiny bit, but it should work just fine.

        Reply
        • Carol

          December 19, 2021 at 3:39 pm

          Made this today and didn't have lemon juice so I used limoncello. Yum! Happy holidays!

          Reply
          • Jess Smith

            December 20, 2021 at 8:38 am

            What a great idea! Happy Holidays to you as well.

            Reply
          • Jess Smith

            December 26, 2021 at 6:01 pm

            Yum! What a great idea!

            Reply
    26. Jen

      September 20, 2021 at 7:31 pm

      Hi Jess,

      I’m about to make this cake but just wondering if it’s suitable to freeze?

      Reply
      • Jess Smith

        September 22, 2021 at 7:13 pm

        Absolutely! The only trick is that the cake will do best if frozen without the added liquid. If I freeze it, I defrost it at room temp and then warm it very briefly in the microwave before adding the liquid - it's almost as good as the original!

        Reply
        • Jen

          October 01, 2021 at 1:56 pm

          Thank you!

          Reply
    27. Annick Kroesen

      September 29, 2021 at 5:07 pm

      5 stars
      Hi Jess, I am so happy to have found your semolina cake recipe! Semolina brings me back to my childhood, my mom made this dessert regularly and it was my favorite. I followed your instructions and it turned out perfectly, I couldn't stop eating it....yikes... I will check some other recipes that you have here, keep up the good work.

      Reply
      • Jess Smith

        September 30, 2021 at 8:31 am

        So glad you enjoyed it as much as we do!

        Reply
    28. June

      February 08, 2022 at 2:51 pm

      5 stars
      There are differing opinions in my house. My 15 yr old son could not adapt to the wetness/moistness of the cake. Of course I poured the syrup over the entire thing and that just added to his dissatisfaction. Myself along with my husband and 2 other kids liked it. I think it tastes better cold as it is refreshing. I would definitely make again but will put the syrup on the side and add only to those that want it. I make Arabic sweets often and the kids are use to syrup (usually an orange blossom syrup) but for my 15 yr. old I guess syrup over crispy baked kunafa is different then a moist yummy cake.

      Reply
    29. Elaina

      February 27, 2022 at 7:38 am

      5 stars
      I added lemon zest and cranberries - turned out delicious and honey instead of sugar for the syrup. Can I use apple slices next time or will it make it soggy? what about frozen blueberries?

      Reply
      • Jess Smith

        March 04, 2022 at 6:09 pm

        I've never tried either, but they sound delicious! I think they'll work just fine but I suspect you'll want to add less syrup than the recipe calls for since those ingredients will add moisture on their own.

        Reply
    30. Kennedy

      April 06, 2022 at 10:00 pm

      5 stars
      OH MY GOD!! This cake is absolutely AMAZING! Never been more satisfied with a desert!
      Though I did modify the recipe just a tad because of food shortages.
      My dad went to the store and didn't find semolina flour, so he bought cornmeal (out of everything?) because he thought I needed it for the bottom of the pan (don’t ask me- at least he was super nice and bought me the stuff). So out of curiosity I did use the cornmeal in substitute of semolina (1:1 - same amount). I also didn’t have enough vanilla, so I used the rest (about 1/8 of a teaspoon), and added a tablespoon of honey. For the syrup I substituted the sugar for honey (also same amount - 1:1), and just microwaved it for about three-or-so minutes and stopping to stir ever thirty seconds.
      The cake came out looking great, just with a more grainy texture and yellow color like cornbread, but it tasted PHENOMENAL!!! With or without whipped cream and strawberries it was so good! Me and my mom had one price and I totally want another, though I probably shouldn’t!
      Thank you so much Jess for the wonderful, simple but brilliant cake that brought my family just a little more joy! 🙂

      Reply
      • Jess Smith

        April 09, 2022 at 10:53 am

        So glad you liked it and thank you so much for the great note! And it's so helpful to hear that the substitutions worked - thanks for sharing those!

        Reply
    31. Sara

      April 22, 2022 at 8:08 am

      5 stars
      Made this recipe for my mother (followed metric) and she absolutely loved it. Bookmarked for a go to recipe

      Reply
      • Jess Smith

        April 24, 2022 at 9:12 am

        Oh I'm so glad! It's one of our absolute favorites!

        Reply
    32. Sophie

      April 28, 2022 at 4:07 am

      Hello, this recipe looks great! I'm doing a bake off for work and only have time to bake on the sunday. What would be the best way to store this until tuesday?

      Thank you

      Reply
      • Jess Smith

        May 02, 2022 at 8:45 pm

        Apologies Sophie - I'm getting to this question late, but hopefully you went ahead and baked the cake. You can bake it just as directed and store in the refrigerator until Tuesday. It will be great!

        Reply
    33. s

      July 11, 2022 at 6:10 pm

      Could buttermilk be used instead of yogurt?

      Reply
      • Jess Smith

        July 11, 2022 at 6:22 pm

        Should work fine! Since buttermilk can be a bit more thin than yogurt, you may have a more thin batter, but I'd guess the cake will bake up just fine.

        Reply
    34. Denise

      August 28, 2022 at 11:13 pm

      can I substitute semola four for the semolina?

      Reply
      • Jess Smith

        August 29, 2022 at 10:25 am

        I'm not super familiar with semola flour, but I believe it's much more finely ground than semolina which has a slightly rough texture. I've never tried it, but I suspect the results will be quite different if using semola.

        Reply
    35. Jody

      October 04, 2022 at 2:33 am

      I've already started mixing my ingredients and realized I only have 1/2 cup semolina left. Can I use flour to replace the other half cup of semolina? Or would that not work 🤔

      Reply
      • Jess Smith

        October 06, 2022 at 10:11 am

        Hi Jody - I'm sorry I'm getting to your question late, but hopefully you went ahead and used regular flour. It should work fine, but probably won't have quite the same light texture that it has with the higher amount of semolina

        Reply
    36. Leigh Melvin

      December 19, 2022 at 11:17 am

      5 stars
      I tried this today and it worked out really well. I have a surplus of semolina and stumbled across this recipe. It’s a really good way to use semolina rather than the usual pudding.

      Reply
      • Jess Smith

        December 19, 2022 at 11:30 am

        I'm so glad you enjoyed it!

        Reply

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