Semolina gives this cake its distinctive crumbly texture. It is a moist cake with a nutty flavor. Serve this cake with your favorite fruit and some whipped cream for a delicious treat. Try this RECIPE today!

Recipe by Mama Ding

Total Time | 5 hr 25 mins

Prep Time | 30 mins + 4 hrs resting time

Cook Time | 55 mins

Servings : 1 square cake (22 x 22 cm/8 x 8 inch)

Ingredients

Ingredients A

• 220 g (1 cup/2 stick) unsalted butter, softened

• 120 g (1 cup) caster sugar

• 50 ml (1/3 cup) milk

• 200 g (1 1/4 cup) semolina

• 220g (1 cup) plain yogurt

• 2 eggs

  Ingredients B

• 5 large eggs + 3 egg yolks

• 150 g (3/4 cup) caster sugar

• 2 tsp vanilla extract

  Ingredients C

• 30 g (4 tbsp) plain flour

• 2 tsp baking powder

• 1/2 tsp salt

• 150 g (1 cup) ground almonds

Method

01 Prepare butter mixture [A].

In a mixer, cream butter and 120 g sugar until light and fluffy. Add milk and semolina. Mix well. Add the yogurt then eggs, one at a time. Mix until well-combined.

Set aside covered at room temperature for 4 hours.

02 Preheat oven till 180 C/350  F. Line a 22 cm/8 inch square cake tin with parchment paper.

03 Prepare egg mixture [B].

Beat all the 5 eggs and the 3 egg yolks  in a mixer at medium high speed until frothy. Reduce to low speed. Add sugar a little at a time. Mix at high speed for 5 minutes. Add vanilla extract and mix well.

04 Prepare the flour mixture [C}.

Sift flour, baking powder and salt into a large bowl. Add the ground almonds. Mix well.

05 Add the egg mixture [B] to the butter mixture [A}. Fold gently.

Then the flour mixture [C] to the combined egg and butter mixture and fold gently.

Do not over mix. Mix until just combined.

06 Pour the cake batter into the lined cake tin and bake for 50 - 55 minutes or until a skewer inserted into the center comes out clean.

Allow cake to cool for 10 minutes before removing from tin. Cool on a wire rack.

Allow to cool completely before slicing the cake and serving.

Notes

It is important to rest the butter mixture [A] for 4 hours for the semolina to absorb moisture.

Avoid over mixing the batter to prevent a dense texture to your cake.

If the cake starts to brown too much, take it out after 30 mins and cover with aluminium foil. Continue baking for 15 - 25 mins with the foil on. Check with skewer test before removing from oven.

You may use flavored yogurt if desired, strawberry/blueberry/mango are good flavors.