Semolina and cereal cake Lion or nuts

I have made this cake many times when I needed something quick for a family evening. It is prepared without a mixer, the ingredients are at hand, and the result is a dense, filling cake with a crunchy layer on top. When you have kids around, sprinkling Lion cereals on top always has an effect. If you don't have cereals on hand, nuts work just as well, just a different texture.

Quick Info

Total time: 50-60 minutes
Preparation time: 10-15 minutes
Baking time: 30-40 minutes
Servings: 10-12, depending on the size of the pieces
Difficulty: easy
Recipe type: family dessert, to be served at an informal gathering, kid-friendly

Ingredients

14 tablespoons semolina
7 tablespoons granulated sugar
5 eggs
1 packet vanilla sugar
1 small bottle of rum essence
1 teaspoon baking soda
1 small cup of sour cream (approx. 80-100 ml, as much as fits in a coffee cup)
Lion cereals or coarsely chopped nuts, for decoration
jam (apricot or whatever you have on hand) or whipped cream, for topping after baking

Preparation method

1. In a large bowl, mix the semolina, granulated sugar, and eggs. Combine with a wooden spoon or whisk; no mixer is needed.

2. Add the rum essence and the packet of vanilla sugar. Incorporate both into the mixture to have the flavor evenly distributed.

3. Put the baking soda in a small cup, add the sour cream over it, and mix until combined. The mixture will foam a little, which is normal.

4. Pour the sour cream and baking soda mixture over the semolina mixture. Incorporate everything; the mixture will become a bit more fluid but still dense.

5. Preheat the oven to a moderate heat. I recommend turning on the oven at the beginning so it's ready when you finish the mixture.

6. Grease a round baking pan (I use a 24 cm diameter pan, but it's not mandatory) with a little oil and semolina. The goal is to prevent the cake from sticking to the bottom and edges of the pan.

7. Pour the batter into the pan and level it gently with a spoon.

8. Sprinkle Lion cereals or nuts on top, according to preference. The cereals will brown and remain crunchy; if you use nuts, you will have a denser crust.

9. Place the pan in the oven for 30-40 minutes. Check after 30 minutes with a toothpick: if it comes out clean from the center, the cake is baked. It depends on the oven, so it's worth paying attention in the last 10 minutes.

10. Remove the cake from the oven. After it cools slightly, you can spread jam on top or add whipped cream if you feel like it. It's not mandatory, but it looks nice and complements the texture.

Why I make this recipe often

It’s quick to make, using basic ingredients, and doesn’t require special appliances or techniques. Kids eat it without fuss, it’s not picky when served, and it stays good even the next day. You can easily adapt it based on what you have at home.

Tips and Variations

Tips

Don’t let the mixture sit too long before putting it in the oven, so it doesn’t lose the effect of the baking soda.
If the pan is too large, the cake will turn out too thin; a medium round pan is suitable.
If using nuts, don’t chop them too finely; leave large pieces for texture.

Substitutions

Sour cream can be replaced, if needed, with full-fat yogurt, but the texture will be slightly different.
You can use brown sugar instead of granulated sugar, but it doesn’t have the same effect on the structure.
If you don’t have rum essence, you can skip it or use a little grated lemon zest for a different flavor.

Variations

Instead of apricot jam, you can use any jam you have on hand, including sour cherry, plum, or raspberry.
You can put half Lion cereals, half nuts on top for a combination of textures.
If you want a more festive cake, it can be covered with whipped cream after cooling.

Serving Ideas

It can be cut into thick slices and served with a glass of milk or coffee.
It’s good as a snack, but it also works as a simple dessert after dinner.
If you have tart jam (like sour cherry or currant), the contrast with the sweet mixture is interesting.

Frequently Asked Questions

What consistency should the mixture have before baking?
The mixture is quite dense, similar to a thick cake batter. It should not be liquid.

Can I use another type of cereal?
Yes, any crunchy cereals can be used on top, but Lion is the most popular with kids.

Can the cake be made without sour cream?
It can be tried with full-fat yogurt, but the texture and taste differ slightly; sour cream gives a creamier and more delicate consistency.

What can I decorate with besides jam or whipped cream?
You can leave it simple, just with the layer of cereals or nuts, or you can sprinkle powdered sugar on top.

Nutritional Values

Approximate values for one serving (out of 12):

Calories: 220-250 kcal
Protein: 5-6g
Carbohydrates: 35-38g
Fats: 6-8g
The values vary depending on the type of sour cream, the amount of cereals or nuts, and whether you add jam or whipped cream when serving. It’s a dense cake with carbohydrates from semolina and sugar.

Storage and Reheating

It keeps well at room temperature, covered, for up to 2 days. After one day, the top layer loses some crunchiness, but the taste remains good. I do not recommend reheating; it is served at room temperature. If you want to keep it longer, store it in the fridge, but the cake will become denser.

 Ingredients: 14 tablespoons of semolina, 7 tablespoons of granulated sugar, 1 packet of vanilla sugar, 1 essence of rum, apricot jam or any jam you have at home, 1 teaspoon of baking soda, a small cup of sour cream, 5 eggs, Lion cereal or pieces of nuts.

 Tags:  semolina cake walnut cake