Go Back
–+ servings

Kefir semolina cake

Prep Time 20 minutes
Cook Time 35 minutes
Semolina soaking 1 hour
Total Time 1 hour 55 minutes
Servings 6 servings
Print the recipe

Ingredients

  • 190 g semolina Look for semolina or suji in imported-food shops; it is a coarse meal with visible grains.
  • 250 ml plain milk kefir Measure with a measuring jug.
  • 100 g unsalted butter Soften before use.
  • 180 g sugar
  • 2 eggs
  • 1½ tsp baking powder
  • 1 pinch salt
  • 1 tsp unsalted butter For greasing the pan.

You will need

  • 20 cm round cake pan
  • Mixing bowls
  • Electric hand mixer
  • Spatula
  • Oven
  • Baking paper
  • Wooden skewer

Instructions

  • Mix the semolina with the kefir and leave to soak for 60 minutes in a cool place, or in the refrigerator if the kitchen is hotter than 32°C (90°F), until the grains soften and the mixture thickens.
  • Preheat the oven to 180°C (350°F) near the end of the soaking time.
  • Prepare the cake pan by lining the base with baking paper and greasing the sides with the 1 tsp butter for the pan.
  • Beat the softened butter and sugar until evenly combined.
  • Beat in the eggs one at a time, mixing thoroughly after each addition.
  • Stir the baking powder and salt into the butter and egg mixture.
  • Stir the butter and egg mixture into the soaked semolina until the batter is evenly mixed.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for about 35 minutes, then check the centre with a wooden skewer. The cake is done when the top is golden and the skewer comes out without wet batter; bake longer if wet batter remains.
  • Leave the cake to cool completely before removing it from the pan and cutting it into six portions.
    • Allow time for cooling; it is not included in the total time.

Storage and safety

Once cool, refrigerate the cake in a covered container at 4°C (40°F) or below and eat within 3 days.