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Fluffy semolina cake with milk in the oven
Simple baking, fluffy semolina cake with milk in the oven, captivates with its delicate taste, which is achieved with the help of the most ordinary set of products. The mixture, in addition to semolina, also includes flour, as without it the cake will not rise well and will not be porous. The semolina cake, fluffy, tall and permeated with the tiniest air bubbles, can be covered with a sour cream glaze on top, which will give it a more interesting flavor, making this cake almost resemble a dessert.
Yield: 6 servings (form diameter 16 centimeters).
Preparation time: 55 minutes.
Caloric content: 322 kcal per 100 grams of the dish.
Ingredients
- flour (wheat) – 115 g;
- semolina from hard wheat – 100 g;
- sugar – 100 g;
- odorless vegetable oil – 60 ml;
- fine salt – a pinch;
- grated lemon zest – 0.5 tsp;
- baking powder – 1 tsp;
- milk at room temperature – 115 g;
- egg C 1 – 1 pcs.
For the sour cream glaze:
- sour cream – 150 g;
- white sugar – 1 tbsp.
Preparation
1. Prepare the ingredients for making the fluffy semolina cake with milk. It is preferable to use semolina from hard varieties, but in its absence, ordinary semolina can be used. The lemon zest used as a flavoring can be replaced with vanilla (0.5 teaspoon).
2. Prepare the products for the glaze.
3. Combine all the dry ingredients (flour, semolina, sugar, salt, baking powder, lemon zest) in a mixing bowl. Whisk the mixture to distribute all the components evenly throughout the volume.
4. Pour the milk into this mixture.
5. Next, add the vegetable oil.
6. And finally, crack in the egg.
7. Combine the liquid and dry components first with a whisk to avoid any dry areas remaining.
8. Then, using an immersion blender, blend the batter well. After this manipulation, it will become fluffier and will be saturated with oxygen, which will facilitate easy rising during baking.
9. The mixture turns out to be rather thick, slowly sliding off the spatula, similar to very thick sour cream.
10. Next, transfer the batter to the form, level it out, and let it sit for half an hour to allow the semolina to swell. During this time, preheat the oven to 180 degrees.
11. Bake the semolina cake for about half an hour, its readiness can be checked with a wooden skewer - after inserting it into the center, the stick should come out dry and clean.
12. Prepare the glaze by mixing the sour cream with sugar. Pour it directly onto the hot cake and level it.
13. The top can be sprinkled with grated chocolate, rice balls, or confectionery sprinkles. Place the cake back in the hot oven for literally 1.5-2 minutes, after which cool to room temperature and then remove from the form and take off the parchment.
Such a fluffy semolina cake with milk in the oven is easily cut into portioned pieces, which are pleasant to serve for family or friendly tea time. The cake does not stale for a long time, although it is unlikely to last more than a day, as it is hard to resist such delicate baking.
Try it, enjoy your meal!
