So I got the baking bug recently and am carrying on with that by whipping up this Semolina Cake with Figs. It was sooooooooo pretty that I just had to take it over to some friends for some tea and a catch-up.
Ok, OK, there miiiiiiiiiiight have been a teeeeeeeeeny little bit of showing off my cake skills. I seriously had to force myself to hand it over as I really could have eaten the whole thing. A big yes to tasty, moist yet crumbly Semolina Cake with yogurt.
All The Seasons To love This Semolina Cake
- The semolina gives it that lively crumbly texture that is just so perfectly different.
- It has figs in it. Crumbly cake + figs = perfect cake.
- It is super easy to make, no mixing butter and sugar until light and fluffy. Nope, not in this cake.
- It keeps for a few days without becoming dry.
- You don’t really need syrup with this cake, the figs give it all the moisture you need.
- And it needs MINIMAL DECORATION. Is that not just the best thing ever?
Seriously all you need to do is dust the top with some icing sugar and a few figs. Flowers purely optional but oh so pretty. My kind of cake.
How To Make Semolina Cake
How To Make Semolina Cake with Coconut
Simply add in a few tablespoon of grated coconut and some coconut extract.
How To Make Orange Semolina Cake
Head over to this Orange Semolina Cake Post for a variation.
What To Serve With Semolina Cake
More Cake Recipes
If you are in a baking mood you could even try this
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Fig and semolina cake
- 225 g (1 cup 2 tbsp) coarse ground semolina
- 200 g (1 cup) caster sugar
- 1 tsp baking powder
- 1 tsp grated orange zest
- Pinch of salt
- 250 g (1 cup) Greek yogurt
- 180 ml (0.75 cup) milk
- 180 ml (0.75 cup) melted butter, cooled
- 2 tbsp lemon juice
- 8 figs divided – 6 chopped up for the cake , 2 halved for decorating the cake
- Preheat oven to fan-assisted 160C / 180C / 350F / gas 4 and line and grease a 23cm / 9 inch cake tin.
- Mix semolina, sugar, baking powder, orange zest and salt in a bowl.
- Add the yogurt and milk in large bowl and mix until combined.
- Mix in dry ingredients, followed by the melted butter and lemon juice.
- Fold in the chopped figs and transfer the batter into the cake pan.
- Bake cake until golden brown and firm, 55–65 mins.
- Let the cake cool for 10 mins in the tin before carefully transferring to a wire rack to cool completely.
- Dust the cake with icing sugar and decorate with some figs and flowers.