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Fluffy Semolina Cake with Milk in the Oven
Instructions
I prepare the ingredients. Hard-wheat semolina (durum) is preferred for the best texture; ordinary semolina works as substitute. Lemon zest can be replaced with 0.5 tsp vanilla extract for a different aromatic profile.
Glaze ingredients gather separately — just sour cream and sugar.
All dry ingredients (flour, semolina, sugar, salt, baking powder, lemon zest) combine in a mixing bowl. I whisk to distribute everything evenly — uneven leavening produces uneven rise.
Milk pours into the dry mixture.
Vegetable oil follows.
The egg cracks in last.
I combine wet and dry components with a whisk first — eliminates dry pockets that would create lumps.
An immersion blender finishes the mixing — this oxygenates the batter and produces fluffier rise during baking. Without the blender step, the cake rises noticeably less.
The finished batter is thick — slow ribbon off the spatula, similar to very thick sour cream consistency.
Batter transfers to the prepared form, levels off. I rest the batter 30 minutes — this lets the semolina swell, giving the proper texture. Oven preheats to 180 °C during this rest.
Bake about 30 minutes. I test doneness with a wooden skewer — clean dry skewer = done.
Glaze: I mix sour cream and 1 tbsp sugar. Pour directly onto the hot cake and level smoothly.
Optional: sprinkle grated chocolate, sugar pearls, or confectionery sprinkles on top. Cake returns to the hot oven for just 1.5-2 minutes (sets the glaze). Then cool to room temperature, unmould, peel off parchment.The fluffy semolina cake with milk slices into clean portioned pieces — perfect for family teatime or guest-hospitality moments. The cake stays fresh longer than typical sponge cakes thanks to the semolina, though in practice it rarely lasts more than a day — the tender crumb and sour-cream-glazed top are too tempting.Try it, enjoy your meal!
Tips
- 1
THE 30-MINUTE BATTER REST IS CRITICAL. Step 10's instruction to rest the batter 30 minutes before baking isn't optional. Semolina needs time to absorb liquid and swell — without the rest, the cake bakes with hard semolina granules that produce gritty texture. The rest converts dry semolina into a hydrated paste that integrates seamlessly into the crumb. Set a timer; trust the timing.
- 2
THE BLENDER OXYGENATES FOR LIFT. Step 8's immersion blender step (rather than just whisk) is the technique secret for the "fluffy" in the recipe name. Whisk-only mixing produces dense texture; blender mixing aerates the batter dramatically and the trapped air is what produces the rise. Run the blender 30-45 seconds — long enough to see the batter lighten in colour. For another semolina-based dessert worth comparing, see Fluffy Curd Casserole with Semolina in the Oven.
- 3
THE FLOUR-SEMOLINA RATIO. The 115 g flour : 100 g semolina ratio is calibrated for the right structure. More semolina = denser pudding-like texture (some prefer this for breakfast eating). More flour = lighter cake-like texture but loses the distinctive semolina character. The recipe ratio is the proven balance for "fluffy semolina cake" identity. Don't shift the ratio significantly without expecting different results.
- 4
THE HOT-CAKE GLAZE TECHNIQUE. Pouring cold sour-cream glaze onto a hot cake is what creates the proper integration — the heat slightly cooks the glaze surface while the underlying cake absorbs some of the moisture, producing a marriage that feels seamless. Cold-on-cold glaze just sits on top; hot-on-hot would melt the glaze. The 1.5-2 minute brief return to oven sets the glaze's surface without burning. For another pear cake variation worth trying, try Fluffy Pear Cake with Caramel.
Video
FAQ
What is "semolina" exactly? +
Semolina is the coarse-ground endosperm of durum wheat (hard wheat) — coarser texture than regular flour, smaller particles than couscous. In Russian/Eastern European cooking ("manka"), semolina is used for porridge, dumplings, baked goods, and casseroles. The hard-wheat variety has higher protein and gluten content than soft-wheat semolina, giving baked goods better structure. Available in most supermarkets in the cereal/grain aisle. Substitute: cream of wheat (American equivalent), or fine bulgur (different but similar applications).
Why use both flour AND semolina? +
Pure-semolina cakes lack proper rise — they produce dense pudding-like texture rather than airy cake. The flour addition provides the gluten structure needed to trap rising gases. Pure-flour cakes lose the distinctive semolina character (mild nutty grain flavour, slightly different mouthfeel). The 115:100 flour:semolina ratio gives the best of both — proper cake rise AND distinctive semolina character. This blend principle is common in Russian-Eastern European baking.
How long does it keep? +
The cake keeps 2-3 days at room temperature in an airtight container — semolina-based cakes don't dry out as fast as pure-flour sponges. Fridge storage (4-5 days) extends this but produces a slightly denser texture; bring to room temperature before serving. Freezer storage: 1 month wrapped tightly. Don't freeze the glazed version (the glaze separates on thaw); freeze the unglazed cake and apply fresh glaze when serving. In practice, the cake rarely lasts more than a day in most households.
Can I add fruit or nuts? +
Yes — the basic recipe accepts modest additions. Best add-ins (50-80 g, folded in at step 7): chopped walnuts, sliced almonds, raisins (soaked in warm water 10 min first), dried cranberries, or fresh berries (blueberries, raspberries). Don't add wet fruit (chopped fresh apple, peaches) — releases too much moisture and ruins the texture. Don't exceed 80 g of additions or the structure suffers. The base recipe is forgiving but additions should enhance, not dominate.
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