Instructions Semolina 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.
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.
This is my family's favorite cake. Semolina flour, derived from durum wheat, is available in health food stores and some supermarkets. 483 calories; protein 10.8g; carbohydrates 26.1g; fat 37.3g; cholesterol 216mg; sodium 252.3mg. Full Nutrition dont know if 10 eggs is correct unless they are quails eggs! Read More
Semolina Yogurt Cake Simple, sweet, tasty… this semolina yogurt cake will knock your socks off! It’s moist and light, with a perfect crumb. It’s everything you want in a cake. This cake reminds me a bit of cornbread… it’s sweet, but not too sweet. The textures are similar, too, but this cake is a bit softer.