Rich, moist semolina cake is loaded with cranberry and almonds. It is soft and moist with a tender crumb. Using my simple and easy butter-based vanilla cake as a base that takes 10 minutes to mix and 50 minutes to bake.
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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 is very crumbly with that melt in your mouth effect.
If you have never tried a semolina cake, you absolutely must try, at least once. You will often get it at Middle-Eastern, Greek, or Indian bakeries. Yes, semolina is very commonly used for desserts in India.
About this cake
Today, I'm sharing with you our family favorite. 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 a basic cake recipe and creaming process with the addition of semolina.
If you don't like or don't have semolina on hand, try this moist cranberry almond cake I shared over at the Cake Decorating Tutorial website.
Ingredients and substitutes
- 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, and yet 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.
Step by step instructions
- Preheat the oven to 325 F 165 C / Gas Mark 3 Grease and line a 9-inch bundt pan or one 9-inch square cake pan
- Dry ingredients - In a bowl, combine the semolina, almond meal, flour, salt, baking powder, and spices.
- In the bowl of a stand mixer with the paddle attachment cream the butter, sour cream, and sugar until light and fluffy.
Tip - make sure the butter is at room temperature so it creams well and not get lumpy - Add the vanilla extract followed by the eggs one at a time.
Tip - adding room temperature eggs one at a time will prevent the batter from curdling. - Add the flour and milk in three additions.
- Lastly, fold in the dried cranberries and almond flakes.
Tip - do not overmix at this point or the fruits will sink to the bottom. - Pour into the prepared baking pan. Bake in the preheated oven on the middle rack for 45 to 55 minutes until a skewer inserted in the center comes clean
- Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely.
- Dust with powdered sugar and Enjoy!
Frequently asked questions
This semolina cake will keep for about 3 to 4 days at room temperature or 6 to 8 days well wrapped in the fridge. You can even freeze it for up to three months.
The best test for cake doneness is to insert a skewer into the center of the cake. If it comes out clean without any cake better, the cake is done. Additionally, you will also notice that the cake starts to pull away from the edges of the pan.
yes, this cake is the perfect base for other recipes. Try walnuts, dates, apricots, figs along with pecans, almonds, hazelnuts, etc.
This cake can be eaten on its own, especially when it's fresh. It tastes absolutely delicious warm fresh out of the oven. But there is so much more you can serve it with. But, you can also use a classic vanilla glaze, try whipped cream and fresh fruits. In addition, you can try fruit coulis or fruit fillings. My favorite is blueberry filling and cherry filling. Also, If you love curds try lemon curd or orange curd.
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Printable Recipe
Semolina Cake with Cranberry and Almonds
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Ingredients
- 8 oz (226 g) Butter unsalted
- 4 Eggs large
- 1 cup (200 g) Sugar
- ½ cup Sour cream
- 1 cup (165 g) Semolina
- ½ cup (56 g) Almond meal ground almonds
- ½ cup (60 g) All-Purpose Flour
- 2 tsp Baking Powder
- ¼ tsp Salt
- 1 tsp Vanilla Extract
- ¼ tsp Almond extract
- 1 cup (240 ml) Milk
- 1 cup (100 g) Cranberries dried
- ¾ cup (175 g) Almond flakes or chopped almonds
- ⅛ tsp Cardamon powder optional
- ¼ tsp Nutmeg freshly grated
- 2 tbsp Powdered sugar For dusting (optional)
Instructions
- Preheat the oven to 325°F / 165°C / Gas Mark. Grease and line a 9-inch bundt pan or one 9-inch square cake pan
- Dry ingredients - In a bowl, combine the semolina, almond meal, flour, salt, baking powder, and spices.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, sour cream, and sugar until light and fluffy.Tip - make sure the butter is at room temperature so it creams well and not get lumpy
- Add the vanilla extract followed by the eggs one at a time.Tip - adding room temperature eggs one at a time will prevent the batter from curdling.
- Add the flour and milk in three additions.
- Lastly, fold in the dried cranberries and almond flakes.Tip - do not overmix at this point or the fruits will sink to the bottom.
- Pour into the prepared baking pan. Bake in the preheated oven on the middle rack for 45 to 55 minutes until a skewer inserted in the center comes clean
- Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely.
- Dust with powdered sugar and Enjoy!
Recipe Notes
- Substitute other dried fruits if 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.
- Make sure the butter is room temperature otherwise it will curdle
- Ensure the eggs are at room temperature. If the egg curdles the batter just add a tablespoon of flour and that should help.
- The semolina needs the milk to soak up and soften so make sure to use whole milk ..
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Suhana Hamid
Made this tdy in a bundt pan.
The recipe listed missed out the sour cream so I winged it (added a cup).
Just how much is needed anyway?
Cake was delicious and every one liked it.
Veena Azmanov
Thanks, Suhana - Happy you enjoyed this recipe. There is 1/2 cup sour cream in the recipe. Thanks
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