Semolina cake

Semolina dessert is a wonderful choice for anyone who loves simple yet delicious dishes. This fluffy and fragrant cake combines basic ingredients with a slightly moist texture, thanks to the milk syrup. A recipe that takes us back to childhood, to moments spent in the kitchen with grandparents or parents, and its inviting aroma will always bring smiles to the faces of loved ones.

Total preparation time: 1 hour
Preparation time: 20 minutes
Baking time: 40 minutes
Number of servings: 8

The ingredients needed for this semolina cake are simple and accessible, but each addition plays an essential role in achieving the perfect taste. Here’s what you will need:

- 4 fresh eggs (we recommend farm eggs for a more intense flavor)
- 6 tablespoons of granulated sugar (you can adjust the amount to your liking)
- 2 packets of vanilla sugar (for an extra hint of flavor)
- ½ teaspoon of baking soda (to help the cake rise)
- 11 tablespoons of semolina (an amazing ingredient that provides a unique texture)
- 500 ml of milk (use whole milk for a creamier cake)
- 2 tablespoons of sugar (for soaking)

Step by step, here’s how you can prepare this delicious semolina cake:

1. Preparing the batter: Start by preheating the oven to 180°C. In a large bowl, separate the egg whites from the yolks. Use a mixer to beat the egg whites until you achieve a firm foam. This step is essential to give the cake an airy texture.

2. Mixing the ingredients: In another bowl, combine the yolks with the granulated sugar and vanilla sugar. Mix well until the mixture becomes light in color and creamy. Add the baking soda and semolina, mixing until well combined.

3. Combining the mixtures: Carefully fold the beaten egg whites into the yolk mixture using a spatula. Make slow and gentle movements to avoid deflating the foam, thus achieving a fluffy cake.

4. Baking: Line a baking tray with parchment paper and pour the batter in. Place the tray in the preheated oven and let it bake for 35-40 minutes or until the cake turns golden and passes the toothpick test.

5. Soaking: While the cake is baking, you can prepare the syrup. In a saucepan, heat the milk together with the 2 tablespoons of sugar until the sugar completely dissolves. Do not allow it to boil, just heat it. When the cake is ready, take it out of the oven and immediately pour the milk syrup evenly over it. Let the cake cool in the tray, allowing it to absorb the flavors better.

6. Serving: Once the cake has completely cooled, cut it into portions and serve it plain or with jam, whipped cream, or, why not, with chocolate sauce. It is delicious in any variation, and its moist texture and sweet-sour taste will delight everyone.

Tips and practical advice:
- Ensure that all ingredients are at room temperature to achieve a uniform batter.
- You can experiment with different flavors by adding lemon zest or almond essence to the yolk mixture.
- If you want a lighter version, you can reduce the amount of sugar or substitute the milk with a plant-based alternative.

Nutritional benefits:
The semolina cake is a good source of protein and carbohydrates, thanks to the eggs and semolina. Semolina is also rich in fiber, which can aid in healthy digestion. Although it is a dessert, when consumed in moderation, it can be part of a balanced diet.

Frequently asked questions:
- Can I use another type of milk? Yes, you can use almond, coconut, or soy milk to adapt the recipe to your dietary needs.
- How can I store the cake? It keeps well in the refrigerator, covered, for a few days. It may even taste better the next day when the flavors have intensified.
- What other recipes can I try? If you like semolina cake, we recommend trying semolina pudding or semolina pancakes, which are just as simple and delicious.

The semolina dessert is not just a recipe, but a culinary experience that brings back pleasant memories spent in the kitchen. So, put on your chef's hat, gather your ingredients, and let’s enjoy a cake that will delight every taste bud!

 Ingredients: 4 eggs, 6 tablespoons of sugar, 2 packets of vanilla sugar, half a teaspoon of baking soda, 11 tablespoons of semolina, 500 ml of milk + 2 tablespoons of sugar for syruping