Cranberry Almond Semolina Cake Recipe
Rich, soft, moist cranberry almond semolina cake is a perfect afternoon treat. A coffee cake with a beautiful crumbly texture from the semolina that just melts in your mouth. A very simple, easy and effortless recipe that takes 10 minutes to mix and 50 minutes to bake. Bake it in a bundt pan or ring pan and dust with powdered sugar for the best afternoon treat you can have with tea.
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Semolina cake is one of my absolute favorite cakes to eat as a kid. Growing up I didn’t care much for cakes made with all-purpose flour. We referred to them as bread cake. Well, cakes made with all-purpose flour usually have no texture, unlike semolina that has a soft flaky texture that very crumbly with that melt in your mouth effect.
If you have never tired a semolina cake you absolutely must try at least once. You will often get it at Middle-Eastern restaurants, Greek restaurants or Indian bakeries. Yes, semolina cakes are very common in India but as pastry, not dessert. For us, its a tea time treat.
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Today, I’m sharing with you a delicious almond semolina cake which has now become a family favorite for so many years. My kids love it very much. Personally, I am a huge fan of warm semolina cakes so this often never gets the cooling time it needs. The recipe is very standard like all other basic cake recipes. Simple ingredients and simple method make for a simple, delicious melt in your mouth coffee cake.
If you don’t like or don’t have semolina on hand but still want to make a cranberry and almond cake? Over on the Cake Decorating Tutorial website, I shared another moist cranberry almond cake.
While both these recipes, cranberry almond, and cranberry almond semolina cakes have similar ingredients, but, their texture and end result is very different. This cranberry almond with semolina has a more crumbly texture while that craneberry almond cake using flour and almond meal is more smooth and cake like. Honestly, if I had to choose I would be able to pick one.
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Let’s talk ingredients and substitutes (Save/Pin)
- Semolina – a corse purified wheat middlings of durum wheat, used to make pasta and couscous. This can be found in most baking aisle these days but can also be found in Asian, Middle-Eastern and Indian shops.
- Butter – I always use unsalted butter so I can control the amount of salt. If salted butter is all you have, use it and omit the salt in the recipe
- Cranberries – I love the combination of almonds and cranberries but you can use other dried fruits just as well.
- Almond meal – this is ground almonds and you can make this at home – to prevent it from getting too oily in the food processor – add a few tablespoons of flour from the recipe.
- Almond flakes – this is just chopped blanched almonds. You can chop them yourself at home.
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Recipe – Cranberry Almond Semolina Cake (Save/Pin)
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Ingredients – (adjust servigns in recipe card below)
- 228 grams (1 cup) Unsalted Butter
- 4 large Eggs
- 200 grams (1 cup) sugar
- 167 grams (1 cup) Semolina
- 100 grand (1 cup) Almond Meal (ground almonds)
- 65 grams (1/2 cup) All-Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp salt
- 1 tsp Vanilla extract
- 1/4 tsp Almond extract
- 250 ml (1 cup) Milk
- 100 grams dried cranberries
- 100 grams almond flakes
- Cardamon powder – 1/8 tsp (optional)
- Freshly grated nutmeg – 1/4 tsp
- Powdered sugar for dusting (optional)
Method
- Preheat the oven to 170 °C / 440 °F
- Grease and line a 10-inch bundt pan
- Combine together the semolina, almond meal, flour, salt, baking powder, and spices if using
- Cream butter and sugar until light and fluffy.
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- Add eggs one at a time.
- Followed by the flour mixture and milk in three additions.
- Lastly, fold in the dried cranberries and almond flakes.
- Do not over mix once you add the fruit and almonds
- Pour into the prepared baking pan, smooth the batter evenly.
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- Bake in a preheated oven for about 45 to 55 minutes or until a skewer inserted in the center comes clean.
- Cool on a baking rack for 1o minutes. Invert and cool on a cooling rack further.
- Dust with powdered sugar and Enjoy!
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Cranberry Almond Semolina Cake Recipe
Print Pin RateDescription
Ingredients
- 228 grams (1 cups) Butter unsalted
- 4 (4 ) Eggs large
- 200 grams (1 cups) Sugar
- 167 grams (1 cups) Semolina
- 100 grams (3.53 oz) Almond meal ground almonds
- 65 grams (2.29 oz) All-Purpose Flour
- 2 tsp (2 tsp ) Baking Powder
- 1/4 tsp (0.25 tsp) Salt
- 1 tsp (2 tsp) Vanilla Extract
- 1/4 tsp Almond extract
- 250 ml (1.02 cups) Milk
- 100 grams (1 cups) Cranberries dried
- 100 grams (0.7 cups) Almond flakes
- 1/8 tsp (0.13 tsp) Cardamon powder optional
- 1/4 tsp (0.25 tsp) Nutmeg freshly grated
- 2 tbsp (2 tbsp) Powdered sugar For dusting (optional)
Instructions
- Preheat the oven to 170 °C / 440 °F
- Grease and line a 10-inch bundt pan
- Combine together the semolina, almond meal, flour, salt, baking powder, and spices if using
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time.
- Followed by the flour mixture and milk in three additions.
- Lastly, fold in the dried cranberries and almond flakes.
- Do not over mix once you add the fruit and almonds
- Pour into the prepared baking pan, smooth the batter evenly.
- Bake in a preheated oven for about 45 to 55 minutes or until a skewer inserted in the center comes clean.
- Cool on a baking rack for 1o minutes. Invert and cool on a cooling rack further.
- Dust with powdered sugar and Enjoy!
Recipe Notes
- Substitute other dried fruits in you don't' have cranberries. Try dates, apricots, or dried figs.
- You can also use other nuts instead of almonds. Try pecans, hazelnuts or walnuts instead.
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Girija
Hi! What can be substituted for eggs in this recipe?
Veena Azmanov
Hey Girja. I heard the girls say they substituted with yogurt but I have not tired. Sorry, not sure how this cake would work eggless.
Cathleen @ A Taste of Madness
This cake looks amazing!! My stomach literally just rumbled. Although that may be because I haven’t had dinner yet. In any case, I would devour the entire thing if no one stopped me!
Veena Azmanov
Thanks, Cathleen. You will love this cake.
Natalie
This cake goes perfectly with afternoon tea. It looks absolutely perfect and so delicious. It’s also super easy to make so I’ll be making this very soon.
Veena Azmanov
Thanks, Natalie. I hope you enjoy it.
Catherine
What a gorgeous cake for the holidays, Veena. I love the combination of flavors and I especially love that you used semolina in this…I have to try this recipe. I’m truly craving a slice of this with a warm cup of tea right now.
Veena Azmanov
Thank you, Catherine. I hope you enjoy it
Jenni LeBaron
The flavors in this are so warm and welcoming, perfect for a fall cake. I bet the texture of the semolina is lovely in this as well.
Veena Azmanov
absolutely Jenni. Very fall flavors.
Melissa
This coffee cake sounds heavenly! I love cherries and almonds together in any kind of baked goodie, and the pile of them in your cake is divine! I can just imagine how good this is with a cuppa tea on a cool Fall day <3
Veena Azmanov
Thanks, Melissa. This s cranberries not cherries but cherries would work just as well.
April
I do try to have afternoon treats every day. In fact, if you ask me what is my favorite type of afternoon treat I would say coffee cake without a doubt! Great recipe!
Veena Azmanov
Mine too, April. I love coffee cakes.
Dan Zehr
Oh my goodness this Cranberry Almond Semolina Cake look absolutely amazing! It truly looks delicious! Yummy! This made me drool. Cannot wait to try this. Thank you for a great recipe!
Veena Azmanov
Thank you, Dan.
Marisa Franca
Semolina cakes are very Italian also!! I love them but I haven’t made them in years. You are inspiring me to make this for the holidays!! Love the addition of cranberries along with the almonds. Yes! I can see me snacking on a piece with my afternoon tea. YUM!!
Veena Azmanov
Thank you, Marisa. I love semolina cakes. I hope you make this for the holidays.
Mahy Elamin
The recipe for this cake is great. My family loves cranberries. I think your recipe will be one of my favorites, this is really the perfect dessert for my family. I can not wait to try. Thanks.
Veena Azmanov
Thank you, Mahy. I hope you enjoy it.
Lauren Vavala | Delicious Little Bites
I love cranberries and almonds together! This cake is so pretty and would be perfect for Thanksgiving or Christmas for dessert!
Veena Azmanov
Thank you, Lauren. Yes, would sure be perfect for Thanksgiving or Christmas
Pam Greer
I’ve been wanting to try a semolina cake! This one with the fall flavors sounds perfect!
Veena Azmanov
Thanks, Pam. I think you will enjoy this.
Danielle
This looks delicious! I have semolina flour that I use on my pizza peel to keep it from sticking… sad to say that I’ve never actually used it in a recipe! Yours looks like the perfect place to start!
Veena Azmanov
Thank you, Danielle.
Ellen
This will make a lovely addition to our Thanksgiving open house dessert buffet table.
Veena Azmanov
Thank you, Eleen.
Lathiya
The semolina almond cake with cranberries looks spectacular…I love how crumbly the cake looks
Veena Azmanov
Thanks, Lathiya.
Noel Lizotte
Veena, as always, your photos are beautiful.
I’ve never had a cake like this … but I’m going to be dreaming about it tonight. I’ll bet it’s just perfect with a cup of coffee!
Veena Azmanov
Thank you, Noel. I hope you try it. Thanks.
Gloria
What a wonderful cake for the upcoming holiday season. This would be perfect for dessert…and as a brunch item too. The perfect cake for breakfast IMOP!!
Veena Azmanov
Absolutely, Gloria. Dessert and brunch would work wit this recipe
Karyl Henry
I had no clue it’s semolina that creates that delicious, flaky texture in cakes! And I love them as well. This recipe sounds so good, with cranberries and almonds working so well together
Veena Azmanov
Yes, Karyl, Semoline does that in cakes. Cornstarch or rice flour will give you that flaky texture in cookies.
Claudia Lamascolo
I love the texture in this cake and how pretty it is so festive with cranberry for the holiday. I bet it is light and tender.
Veena Azmanov
Thanks, Claudia. Yes, it is very festive and perfect for a family dinner.