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Semolina Cake

Make authentic Semolina Cake with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.

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By DenisiyaPublished on June 22, 2021
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Semolina Cake
⏱️
Prep Time25 mins
🍳
Cook Time45 mins
⌛
Total Time70 mins
🍽️
ServingsMakes 1 Loaf / 6-8 Portions
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This Indian Dessert Recipe Serves 6-9

This Semolina Cake is scrumptiously simple to make, yet extraordinarily great. Semolina cakes have a fluffy texture that is particularly unique in relation to cakes made with plain flour.

It is also referred to as Soji cake in South Africa, Basbousa or Hareesa in the Middle East, Shamali in Armenia, Gabelouze or Kalbelouz in France, & Revani or Ravani in Turkey.

Semolina is the coarse, refined wheat middlings of durum wheat for the most part utilized as a part of making pasta & couscous. The word semolina can likewise allude to sweet treat produced using milk & semolina, known to many as Soji.

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Ingredients

Scale:
Base Yield: Makes 1 Loaf / 6-8 Portions
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Step-by-Step Instructions

40 Steps
  1. Step 1

    Preheat oven to 180° Celsius or 356° Fahrenheit.

  2. Step 2

    Grease a baking pan with spraying oil & set aside.

    Step 2 visual guide
  3. Step 3

    Make sure that the butter or margarine is at room temperature.

    Step 3 visual guide
  4. Step 4

    Add the butter or margarine to a mixing bowl.

    Step 4 visual guide
  5. Step 5

    Add in the castor sugar.

    Step 5 visual guide
  6. Step 6

    Cream together using a wooden spoon or an electric mixer.

    Step 6 visual guide
  7. Step 7

    Once the mixture is of a creamy texture, crack in one egg.

    Step 7 visual guide
  8. Step 8

    Give it a good mix.

    Step 8 visual guide
  9. Step 9

    Thereafter, crack in the second egg.

    Step 9 visual guide
  10. Step 10

    Mix well.

    Step 10 visual guide
  11. Step 11

    Next, add in the flour.

    Step 11 visual guide
  12. Step 12

    Add in the baking powder.

    Step 12 visual guide
  13. Step 13

    Thereafter, add in the desiccated coconut.

    Step 13 visual guide
  14. Step 14

    Next, add in the main ingredient which is the semolina.

    Step 14 visual guide
  15. Step 15

    Roughly mix until combined.

    Step 15 visual guide
  16. Step 16

    Then add in the yellow food colouring (egg yellow).

    Step 16 visual guide
  17. Step 17

    Finally, pour in the milk.

    Step 17 visual guide
  18. Step 18

    Mix well, the batter should be thick in consistency.

    Step 18 visual guide
  19. Step 19

    Pour the batter into the prepared baking pan.

    Step 19 visual guide
  20. Step 20

    Use the back of a spoon to even out the batter.

    Step 20 visual guide
  21. Step 21

    Place the baking pan into the preheated oven & bake for 30 minutes.

    Step 21 visual guide
  22. Step 22

    About 10 minutes before the Semolina Cake is baked, begin making the syrup.

  23. Step 23

    Place a pot on the stovetop on medium low heat & add in the castor sugar.

    Step 23 visual guide
  24. Step 24

    Thereafter, pour in the water.

    Step 24 visual guide
  25. Step 25

    Next, add in the elachie pods & cinnamon stick.

    Step 25 visual guide
  26. Step 26

    Keeping the heat on medium low, stir until all the sugar dissolves.

    Step 26 visual guide
  27. Step 27

    Once the sugar has dissolved, turn up the heat to high.

    Step 27 visual guide
  28. Step 28

    Allow the mixture to come to a boil.

    Step 28 visual guide
  29. Step 29

    Leave it to boil for 5 minutes without stirring, it should thicken a bit.

    Step 29 visual guide
  30. Step 30

    Once the syrup has thickened, turn off the heat & add in the rosewater.

    Step 30 visual guide
  31. Step 31

    Give it a stir.

    Step 31 visual guide
  32. Step 32

    At this point, the whole spices can be removed & discarded.

    Step 32 visual guide
  33. Step 33

    Once the cake is baked, insert a skewer or a knife to check if it comes out clean. If there is runny batter on the skewer or knife, bake for a few minutes longer.

    Step 33 visual guide
  34. Step 34

    Whilst the cake is still hot, pour the hot syrup over.

    Step 34 visual guide
  35. Step 35

    Allow the syrup to soak into the cake.

    Step 35 visual guide
  36. Step 36

    Once the syrup has soaked into the cake, top with whatever you prefer. I personally like to sprinkle over desiccated coconut.

    Step 36 visual guide
  37. Step 37

    Slice & enjoy.

    Step 37 visual guide
  38. Step 38

    The soft, rich texture on the inside is amazing & I guarantee that you will love every bite.

    Step 38 visual guide
  39. Step 39

    Goes well with a hot cup of tea, cocoa or coffee.

    Step 39 visual guide
  40. Step 40

    This Semolina Cake can be stored in a cool, dry place in an airtight container for up to one week.

    Step 40 visual guide
Video Tutorial

Watch How It's Made

Follow along with Denisiya's step-by-step video guide for Semolina Cake.

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Frequently Asked Questions & Cooking Tips

Expert kitchen guidance and troubleshooting for making the best Semolina Cake

How should I store Semolina Cake to maintain freshness?

Store in an airtight container at room temperature for up to 1 to 2 weeks. For milk-based sweetmeats like burfee or soji, refrigerate in an airtight container for up to 7 to 10 days.

Can I substitute butter with margarine or oil?

Pure butter or ghee provides the authentic rich aroma and texture characteristic of traditional Indian sweetmeats and bakes. Margarine can be used in a pinch, but butter delivers superior flavor.

Denisiya - Founder & Chef at EatMee Recipes
About the Creator

Meet Denisiya

Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.

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