semolina cake Ronit Penso

Semolina Cake with Milk and Maple Syrup

Semolina cake Ronit Penso Semolina, a coarse wheat flour, is known mainly as a flour used in making pasta dough. However, it is also great for cooked puddings or cakes, as you can see here.
In Greece, Turkey and some Middle Eastern countries, one can find many types of semolina cakes. However, most are quite heavy on the oil or butter, and with overly sweet sugary syrups.
This cake is my fairly lighter version of those cakes, with less oil and sugar in the batter. The milk syrup is delicately sweetened with both sugar and maple syrup.
The result is a sweet and moist cake, scented with vanilla and maple syrup (or with orange blossom honey).

The cake is very easy to make. You can serve is as is, with some extra maple syrup or honey, or top it with Crème Chantilly (which is a fancy term for heavy cream whipped with sugar and vanilla. :))
The cake will keep, covered in the fridge, for 3-4 days.

Makes: 20 squares
Prep time for the cake: 10 minutes
Baking time: 15 minutes
Prep time for the syrup: 10 minutes
Waiting time before serving: 1 hour
Prep time for the Crème Chantilly: 10 minutes
Ingredients:
For the cake:
2 cups semolina
¾ cup sugar
1 tsp baking powder
Pinch salt
4 XL eggs
2 Tbs oil
1 tsp vanilla
For the syrup:
2 cups whole milk
1 cup water
½ cup sugar
1 tsp vanilla
¼ cup maple syrup (or honey)
For the Crème Chantilly: (optional)
2 cups heavy cream
1 cup powdered sugar, sifted
1 tsp vanilla
1. The cake: preheat the oven to 340F (170C). Brush a 12”x8” (20.5cm x 30cm) pan with a thin layer of oil.
2. In a large bowl, mix all the ingredients for the cake. Pour batter into the pan and bake for 15 minutes. Cool to room temperature.
P1000957P1000590P1000959Semolina cake with milk and maple syrup Ronit Penso Tasty Eats
3. Meanwhile, prepare the milk syrup: in a medium size pot, combine the milk, sugar, water and vanilla, and bring to an almost boil. Mix well and reduce the heat to low. Cook for two minutes, take off the heat, add the maple or honey. Mix well and pour on the cake.
P1000961P1000962P1000965P1000966
4. Cover the cake with baking paper and then with aluminum foil. (This will help the cake to soak the syrup better.) Cool to room temperature and keep in the fridge for at least one hour or until ready to serve.
P1000967P1000968Semolina cake with milk and maple syrup Ronit Penso Tasty EatsSemolina cake with milk and maple syrup Ronit Penso Tasty Eats
5. The Crème Chantilly: combine all ingredients in a mixer bowl. Start whipping on low speed until the cream thickens a bit. Increase the speed to medium and whip to a thick cream. Spread on the cake and serve.
Semolina cake with milk and maple syrup Ronit Penso Tasty EatsP1010028P1010032P1010033P1010037P1010038P1010039semolina cake Ronit Penso

Semolina cake Ronit Penso

24 thoughts on “Semolina Cake with Milk and Maple Syrup

    • Tasty Eats Ronit Penso says:

      Thank you. I’m glad you liked the recipe. :) Milk syrups are really tasty, but most times they are prepared with condensed milk, which I find too sweet. The cake is very moist and I love this version, which is not as sweet or heavy as the ones I’ve tried.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s