Cakes, Cakes and Desserts, Food, Recipes

Semolina Cake with Milk and Maple Syrup

Semolina cake Ronit Penso Semolina, coarse wheat flour, is known mainly as flour used in making pasta dough. However, it is also wonderful when used 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. In the cake I have here for you, I’ve reduced the amounts of oil and sugar, to create a lighter, yet no less tastier, version of those cakes. 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 topped with Crème Chantilly (which is a fancy term for heavy cream whipped with sugar and vanilla. ) Anyway you choose to serve it, I’m sure you’ll enjoy this moist and tasty cake.

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

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, or until the cake is golden. Cool to room temperature.
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3. Meanwhile, prepare the milk syrup: in a medium size pot, combine the milk, sugar, water and vanilla, and bring to the verge of boiling. Mix well and reduce the heat to low. Cook for two minutes, take off the heat, and add the maple syrup or honey. Mix well and pour over the cake.
4. Cover the cake with baking paper and then with aluminum foil. (This will help the cake soak the syrup better.) Cool to room temperature and then transfer to the fridge for at least one hour, or until ready to serve. The cake will keep, covered in the fridge, for 3-4 days.
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 firm peaks stage. Spread over the cake and serve.
Semolina cake with milk and maple syrup Ronit Penso Tasty EatsP1010028P1010032P1010033P1010037P1010038P1010039semolina cake Ronit Penso

Semolina cake Ronit Penso

29 thoughts on “Semolina Cake with Milk and Maple Syrup”

    1. 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.


    1. Semolina is available prepacked in most supermarkets – sometimes under the term “cream of wheat”. Just make sure to buy the regular and not the quick cooking/instant one.

      It is also available in bulk in many health stores,co-ops etc.

      Good luck! 🙂

      Liked by 1 person

      1. Hey thanks Ronit. I never knew cream of wheat was prepared from semolina.

        We have several health food stores in town, including the Whole Foods Market! 🙂

        Thanks again Ronit for your prompt reply.



  1. I am happy to find your semolina cake recipe! During the first lock down, when there was a flour shortage, I bought a bag of semolina flour just in case I run out of regular flour. I needed something to “play with”! I had not idea what to do with it. (I am not interested to make pasta.) I will definitely try your cake recipe one of these days. Thanks!

    Liked by 1 person

      1. Wow! Thank you for all the semolina recipes! They look so good! It is great to have them all in one place and hope to try to make and bake them in the future. Now my semolina flour is not going to waste as I initially thought! 🙂

        Liked by 1 person

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