Nigella Semolina Cake is a flavorful dessert made with semolina, almonds, and aromatic ingredients. Its crunchy-tender texture is distinctive. Nigella Lawson named the cake. Enjoy this rich, nutty treat with citrus and floral essences like orange blossom water and rosewater.
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💗 The Allure of This Mouth-Watering Recipe
- Unique Texture. This Nigella Semolina Cake is crisp and tender thanks to semolina and ground almonds.
- Aromatic Flavors. Lemon zest, orange blossom water, and rosewater give the cake a fresh, aromatic aroma.
- Moist And Tender. Greek yogurt and olive oil make this cake moist and decadent. Each slice melts in your lips.
- Easy To Make. This dish is simple enough for beginners and pros. This wonderful cake may be made quickly and enjoyed.
🥜 Nigella Semolina Cake Ingredients
- 1 cup semolina
- 1 cup almonds, toasted and ground
- 1 teaspoon baking powder
- Zest of 2 lemons
- 1 cup Greek yogurt
- 1/2 cup olive oil
- 1 cup sugar
- 2 tablespoons orange blossom water
- 3 large eggs
- 1 teaspoon rosewater
🧇 Nigella Semolina Cake Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a round cake tin with olive oil.
- Combine semolina, ground almonds, baking powder, and lemon zest in a large mixing basin. Blend well.
- Whisk together the Greek yogurt, olive oil, sugar, orange blossom water, eggs, and rosewater in a separate basin until thoroughly combined.
- Add the liquid ingredients to the dry ingredients gradually, stirring until a uniform batter forms. Do not overmix.
- Pour the batter evenly into the cake pan that has been greased.
- Bake for approximately 45 minutes in a preheated oven, or until a toothpick inserted into the center comes out clean.
- Once completed, remove the cake from the oven and allow it to cool for 10 minutes in the pan.
- Transfer the cake to a cooling stand with care and allow it to cool completely. Optionally, you can refrigerate the cake for one hour before serving to improve its texture.
- Serve the Nigella semolina cake with a dusting of powdered sugar or a dollop of Greek yogurt as a delectable dessert.
💭Recipe Tips
- Use Fine Semolina. Opt for fine semolina instead of coarse for a smoother texture in your Nigella Toad Nigella Semolina Cake.
- Don’t Skip The Soaking Time. Allow the semolina to soak in the liquid mixture for the recommended time to ensure a moist and tender cake.
- Adjust Spiciness To Taste. If you prefer a spicier version, add more or less chili flakes to suit your personal preference and desired level of heat.
- Maintain Proper Thickness. Ensure the cake batter is evenly spread in the pan to achieve consistent thickness, allowing for even baking throughout.
- Serve With A Drizzle Of Honey. For an added touch of sweetness, serve your Nigella Toad Nigella Semolina Cake with a light drizzle of honey on top.
🍧 What To Serve With Semolina Cake?
Nigella Semolina Cake pairs well with fresh berries, a dollop of whipped cream, or a spoonful of Greek yogurt for added indulgence, try drizzling it with citrus syrup or serving it with a scoop of vanilla ice cream. Turkish tea or coffee also makes a delightful accompaniment.
🎚 How To Store Semolina Cake?
- In The Freezer. After cooling, cover Traditional Nigella Semolina Cake snugly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days.
- In The Fridge. Wrap portions of the whole cake in plastic wrap and store in a freezer-safe bag or container to freeze. Freeze for 3 months.
🔥 How To Reheat Semolina Cake?
- In The Oven. Bake at 350°F (175°C) cover cake slices with aluminum foil on a baking sheet to prevent drying. Heat for around 10 minutes.
- In The Microwave. Microwave cake slices check and rotate the slices every 30 seconds in the microwave on medium power until they reach your preferred temperature.
- Isteaming Method. Steam cake slices for moist reheating. Use a steamer or pot with a basket cover and steam the slices for 5-10 minutes.
- Griddle Or Skillet Method. Medium-low heat on a non-stick griddle or skillet heat the cake slices for a few minutes on each side.
FAQs
How Do I Prevent A Semolina Cake From Becoming Too Dry?
To prevent a semolina cake from becoming too dry, ensure not to overbake it and consider adding moistening ingredients like yogurt or syrup.
Can I Make A Semolina Cake In A Pressure Cooker Or Instant Pot?
It is possible to make a semolina cake in a pressure cooker or Instant Pot by using a suitable cake pan and following specific pressure cooking instructions.
How Can I Keep A Semolina Cake From Sticking To The Pan?
To keep a semolina cake from sticking to the pan, grease the pan thoroughly with butter or cooking spray before pouring in the batter.
How Can I Add A Citrusy Twist To A Semolina Cake?
Add a citrusy twist to a semolina cake by incorporating lemon or orange zest into the batter, or by drizzling the cake with citrus syrup after baking.
Can I Substitute Semolina Flour With Regular Flour In A Semolina Cake Recipe?
While it is not recommended to substitute semolina flour entirely with regular flour in a semolina cake recipe, a partial substitution can be made to adjust the texture and flavor.
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Nigella Semolina Cake Nutrition Facts
Amount Per Serving
- Calories: 300 calories
- Total Fat: 15 grams
- Saturated Fat: 4 grams
- Cholesterol:80 milligrams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Sugar: 20 grams
- Protein: 7 grams
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Semolina Cake
Description
Nigella Semolina Cake is a rich and fragrant treat made with semolina, almonds, lemon zest, and Greek yogurt. Here is a delicious recipe for it. Find out how to make this tasty cake in 15 minutes of prep time and 45 minutes of baking time.
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a round cake tin with olive oil.
- Combine semolina, ground almonds, baking powder, and lemon zest in a large mixing basin. Blend well.
- Whisk together the Greek yogurt, olive oil, sugar, orange blossom water, eggs, and rosewater in a separate basin until thoroughly combined.
- Add the liquid ingredients to the dry ingredients gradually, stirring until a uniform batter forms. Do not overmix.
- Pour the batter evenly into the cake pan that has been greased.
- Bake for approximately 45 minutes in a preheated oven, or until a toothpick inserted into the center comes out clean.
- Once completed, remove the cake from the oven and allow it to cool for 10 minutes in the pan.
- Transfer the cake to a cooling stand with care and allow it to cool completely. Optionally, you can refrigerate the cake for one hour before serving to improve its texture.
- Serve the Nigella semolina cake with a dusting of powdered sugar or a dollop of Greek yogurt as a delectable dessert.
Notes
- Use Fine Semolina. Opt for fine semolina instead of coarse for a smoother texture in your Nigella Toad Nigella Semolina Cake.
- Don’t Skip The Soaking Time. Allow the semolina to soak in the liquid mixture for the recommended time to ensure a moist and tender cake.
- Adjust Spiciness To Taste. If you prefer a spicier version, add more or less chili flakes to suit your personal preference and desired level of heat.
- Maintain Proper Thickness. Ensure the cake batter is evenly spread in the pan to achieve consistent thickness, allowing for even baking throughout.
- Serve With A Drizzle Of Honey. For an added touch of sweetness, serve your Nigella Toad Nigella Semolina Cake with a light drizzle of honey on top.