So Many Options

Hey you guys, Mother's Day is quickly approaching and we've got the treat planning under control. This is the cake she'll want for her special day and here's why - there are just so many options! We made a pistachio version of this cake last year (here) and since then have realized how versatile this cake really is. Of the many options, we know you'll either find one your mother will love or create your own amazing variation. We will start with a basic recipe for semolina cake and then help get your creativity going with a few of our favorites...

Semolina Cake
PREP TIME: 15 mins
TOTAL TIME: 50 mins
Servings: 10-12

Ingredients
​Cake
2 cups semolina flour
1 cup cane sugar
10 Tbsp unsalted butter, melted
1 cup plain milk kefir 
1/3 cup thick vanilla yogurt; Greek or Icelandic 
​1 tsp baking powder

Syrup
4 Tbsp freshly squeezed orange juice
2 Tbsp light clover honey
1/4 tsp sea salt

1. Preheat oven to 350°. Lightly butter a 9x13" pan and set aside.

2. In a large mixing bowl combine the kefir, yogurt, and sugar then add the semolina flour and baking powder. Stir in the melted butter and mix until just combined. Avoid over mixing the batter. Pour batter into prepared pan and cook in preheated oven for 35 minutes or until a toothpick comes out clean. Once the cake is fully cooked turn the oven to broil and move the cake to a higher rack for 3-5 minutes so that the top becomes a golden brown. Watch carefully the entire time you are broiling to avoid burning the top of the cake.

3. While the cake is baking, prepare the orange syrup. Combine orange juice, honey, and sea salt and mix well. Once the cake comes out of the oven, use a toothpick to carefully poke holes (making sure to reach the bottom of the pan) every one inch across the surface of the cake. The purpose of this is to help the cake absorb the syrup. While the cake is still warm, evenly pour the orange syrup over the top of the cake.

OPTIONS

1. Lemon Semolina Cake 

Ingredients
​Cake
2 cups semolina flour
1 cup cane sugar
10 Tbsp unsalted butter, melted
1 cup plain milk kefir 
1/3 cup thick vanilla yogurt; Greek or Icelandic 
Zest of one large lemon, ~1 Tbsp
​1 tsp baking powder

Syrup
4 Tbsp freshly squeezed lemon juice
2 Tbsp light clover honey
1/4 tsp sea salt

1. Preheat oven to 350°. Lightly butter a 9x13" pan and set aside.

2. In a large mixing bowl combine the kefir, yogurt, lemon zest, and sugar then add the semolina flour and baking powder. Stir in the melted butter and mix until just combined. Avoid over mixing the batter. Pour batter into prepared pan and cook in preheated oven for 35 minutes or until a toothpick comes out clean. Once the cake is fully cooked turn the oven to broil and move the cake to a higher rack for 3-5 minutes so that the top becomes a golden brown. Watch carefully the entire time you are broiling to avoid burning the top of the cake.

3. While the cake is baking, prepare the lemon syrup. Combine lemon juice, honey, and sea salt and mix well. Once the cake comes out of the oven, use a toothpick to carefully poke holes (making sure to reach the bottom of the pan) every one inch across the surface of the cake. The purpose of this is to help the cake absorb the syrup. While the cake is still warm, evenly pour the lemon syrup over the top of the cake.

2. Chia & Poppy Seed Semolina Cake

Ingredients
​Cake
2 cups semolina flour
1 cup cane sugar
2 Tbsp chia seeds
1 Tbsp poppy seeds
10 Tbsp unsalted butter, melted
1 cup plain milk kefir 
1/3 cup thick vanilla yogurt; Greek or Icelandic 
Zest of one large lemon, ~1 Tbsp
​1 tsp baking powder

Syrup
4 Tbsp freshly squeezed lemon juice
2 Tbsp light clover honey
1/4 tsp sea salt

1. Preheat oven to 350°. Lightly butter a 9x13" pan and set aside.

2. In a large mixing bowl combine the kefir, yogurt, lemon zest, and sugar then add the semolina flour, chia seeds, poppy seed, and baking powder. Stir in the melted butter and mix until just combined. Avoid over mixing the batter. Pour batter into prepared pan and cook in preheated oven for 35 minutes or until a toothpick comes out clean. Once the cake is fully cooked turn the oven to broil and move the cake to a higher rack for 3-5 minutes so that the top becomes a golden brown. Watch carefully the entire time you are broiling to avoid burning the top of the cake.

3. While the cake is baking, prepare the lemon syrup. Combine lemon juice, honey, and sea salt and mix well. Once the cake comes out of the oven, use a toothpick to carefully poke holes (making sure to reach the bottom of the pan) every one inch across the surface of the cake. The purpose of this is to help the cake absorb the syrup. While the cake is still warm, evenly pour the lemon syrup over the top of the cake.

3. Raspberry Swirl Semolina Cake

Ingredients
​Cake
2 cups semolina flour
1 cup cane sugar
10 Tbsp unsalted butter, melted
1 cup plain milk kefir 
1/3 cup thick vanilla yogurt; Greek or Icelandic 
4 Tbsp raspberry preserves
Zest of one large lemon, ~1 Tbsp
​1 tsp baking powder

Syrup
4 Tbsp freshly squeezed lemon juice
2 Tbsp light clover honey
1/4 tsp sea salt

1. Preheat oven to 350°. Lightly butter a 9x13" pan and set aside.

2. In a large mixing bowl combine the kefir, yogurt, lemon zest, and sugar then add the semolina flour and baking powder. Stir in the melted butter and mix until just combined. Avoid over mixing the batter. Pour batter into prepared pan  then add 1 Tbsp, 4 dollops of raspberry preserves in each corner of the cake. Take a butter knife and swirl each raspberry dollop into the cake batter. Cook in preheated oven for 35 minutes or until a toothpick comes out clean. Once the cake is fully cooked turn the oven to broil and move the cake to a higher rack for 3-5 minutes so that the top becomes a golden brown. Watch carefully the entire time you are broiling to avoid burning the top of the cake.

3. While the cake is baking, prepare the lemon syrup. Combine lemon juice, honey, and sea salt and mix well. Once the cake comes out of the oven, use a toothpick to carefully poke holes (making sure to reach the bottom of the pan) every one inch across the surface of the cake. The purpose of this is to help the cake absorb the syrup. While the cake is still warm, evenly pour the lemon syrup over the top of the cake.

PRINT RECIPES

Have you found your fancy? If not, create a cake of your own using the basic semolina cake recipe as the base. And as always, please share what you created. We love to hear from you!

Enjoy, 
​Jess and Cecelia