Semolina Cake

This classic East Indian semolina cake is made to celebrate almost every special occasion from births to weddings and anniversaries. The process is slightly longer than the quick and easy sponge cake but definitely worth the effort.

Course cake, Dessert

Cuisine American, East-Indian, Indian

Keyword cake recipe, semolina cake

Prep Time 8 10

Cook Time 30

Total Time 8 40

Servings servings

Calories 482kcal

Ingredients

250 g Unsalted butter
250 g White sugar
250 g Eggs
200 g Semolina fine grain
50 g All-purpose flour plain/maida
2 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
1 tsp Vanilla extract
¼ tsp Almond extract or few drops of Essence
½ tsp Rose extract or few drops of Essence

US Customary - Metric

Instructions

Cream - In the bowl of a stand mixer with the paddle attachment on medium speed cream together the butter and sugar until light and fluffy. Add the eggs one at a time until you have a smooth mixture.
Pro tip - make sure the eggs are at room temperature so they won't curdle the batter.
250 g Unsalted butter, 250 g White sugar, 250 g Eggs
Soak - Add the semolina and combine well but do not overmix. Cover the mixer bowl with a clean kitchen cloth and leave it at room temperature for 6 to 8 hours.
Pro tip - the mixture will get thicker as it soaks because the semolina will absorb all the moisture.
200 g Semolina
Oven - Preheat the oven at 325°F/165°C/Gas Mark 3
Pan - Grease and line with parchment paper an 8 x 8- square cake pan or an 8-inch round cake pan or a 9 x 4-inch loaf pan
Dry ingredients - In a small bowl sift together the flour with baking powder, baking soda, and salt. Add the flour mixture to the soaked cake batter. Combine well but do not overmix.
50 g All-purpose flour, 2 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
Flavoring - Add the vanilla, almond, and rose extract and combine well.
Pro tip - you can also use coconut or orange extract instead of almond and rose.
1 tsp Vanilla extract, ¼ tsp Almond extract, ½ tsp Rose extract
Bake - Pour the batter into the prepared baking pan and bake on the middle rack in the oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Cool - when baked cool it in the pan for 10 minutes then invert onto a wire rack to cool completely.

Notes

Make sure the ingredients are all at room temperature, especially the butter and eggs.

Let the semolina soak in the egg mixture for no less than 6 hours. This will give it enough time to soak up all those delicious flavors.

Combine the leavening in the flour well. I prefer to sift it once and then sift it into the batter again. This way I can ensure it is well incorporated.

Bake as soon as you add the leavening into the batter to get a maximum rise.

I used two 6-inch loaf pans because I gave them away as gifts.

Do not overbake this cake. Overbaking can make the cake dry.

Nutrition