Italian Semolina Cake
With our easy-to-follow recipe, you can make this classic traditional Italian semolina cake dessert in no time and experience the rich and delicate flavor of this timeless cake that has been passed down for generations. This Italian semolina cake is sure to impress your family and guests with its sweet mild lemon flavor and moist tender texture.
Ingredients
- 2 cups fine semolina flour
- 1 cup granulated sugar
- 1 cup plain yogurt
- 1/2 cup olive oil
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 cup slivered almonds optional
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9-inch (23 cm) round cake pan and set it aside.
- In a large mixing bowl, whisk together the semolina flour, sugar, baking powder, baking soda, and salt. In a separate mixing bowl, whisk together eggs, yogurt, olive oil, vanilla extract, and lemon zest.
- Add the wet ingredients to the dry ingredients and mix until the batter is smooth and well combined.
- Pour the batter into the greased cake pan and sprinkle slivered almonds on top (if using).
- Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool in the cake pan for 5 minutes, then invert it onto a cooling rack.
- Once cooled, transfer the semolina cake onto a serving plate and dust with icing sugar.
- Serve and Enjoy!
