Macedonian Semolina Cake Recipe

Introduction

Macedonian Semolina Cake is a moist and fragrant dessert soaked in a citrusy simple syrup, offering a perfect balance of textures and flavors. This traditional treat is sure to impress with its tender crumb and bright notes of lemon and orange.

Ingredients

• 1 cup water
• 1 cup sugar
• 1 tablespoon lemon juice
• Orange peels
• 1 cup all-purpose flour
• 1 cup fine semolina flour
• 1 tablespoon baking powder
• ½ cup unsalted butter, softened
• 1 cup sugar
• 3 eggs, yolks and whites separated (eggs at room temperature)
• 2 teaspoons pure vanilla extract
• Zest of 1 lemon
• 1 cup milk
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 350ºF. Lightly grease a 9-inch springform pan with cooking spray and set aside.
2. Step 2: Make the simple syrup by combining water, sugar, lemon juice, and orange peels in a saucepan over high heat. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Remove from heat and let cool completely. Refrigerate until ready to use.
3. Step 3: In a mixing bowl, whisk together the all-purpose flour, semolina flour, and baking powder. Set aside.
4. Step 4: Using a stand mixer, cream the softened butter and sugar together until light and fluffy, about 3 to 4 minutes.
5. Step 5: Add the egg yolks one at a time to the butter mixture, mixing until blended and the batter is pale yellow. Stir in vanilla extract and lemon zest.
6. Step 6: On low speed, gradually add the flour mixture in halves, mixing just until incorporated.
7. Step 7: Slowly pour in the milk while mixing to combine. Set the batter aside.
8. Step 8: In a separate clean bowl, beat the egg whites with a pinch of salt until soft white peaks form.
9. Step 9: Gently fold the beaten egg whites into the batter using a spatula, being careful not to overmix.
10. Step 10: Pour the batter into the prepared springform pan and spread evenly.
11. Step 11: Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack for about 10 minutes.
12. Step 12: Using a sharp knife, score the cake into a diamond pattern without separating the slices. Slowly pour the cooled simple syrup over the hot cake. Allow the cake to cool completely to absorb the syrup.
13. Step 13: Optionally, dust the top with powdered sugar, remove the cake from the pan, and serve.

Tips & Variations

• For extra flavor, add a teaspoon of orange blossom water to the syrup or batter.
• Use fine semolina flour for the best texture; coarse semolina will yield a grittier cake.
• Make sure eggs are at room temperature to help achieve a light and airy batter.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious contrast.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it moist from the syrup. Reheat individual slices gently in the microwave for 10-15 seconds if desired, or serve chilled for a refreshing dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of semolina?

While you can substitute all-purpose flour for semolina, the texture will be less dense and chewy. Semolina gives this cake its characteristic bite and moisture.

Do I have to use a springform pan?

A springform pan makes removing the cake easier, but you can use a regular 9-inch cake pan. Just be sure to grease it well and invert the cake carefully after cooling.

Macedonian Semolina Cake Recipe

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4.6 from 72 reviews

This traditional Macedonian Semolina Cake is a moist and flavorful dessert made with a blend of semolina and all-purpose flour, enriched with butter, eggs, and lemon zest, and soaked in a fragrant simple syrup infused with lemon juice and orange peels. Perfectly light yet rich, it is an elegant cake that combines a soft crumb with a delightful citrusy sweetness, ideal for special occasions or a comforting treat.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Macedonian

Ingredients

Scale 1x2x3x

Simple Syrup

• 1 cup water
• 1 cup sugar
• 1 tablespoon lemon juice
• orange peels

Cake

• 1 cup all-purpose flour
• 1 cup fine semolina flour
• 1 tablespoon baking powder
• ½ cup unsalted butter, softened
• 1 cup sugar
• 3 eggs, yolks and whites separated, eggs should be at room temperature
• 2 teaspoons pure vanilla extract
• zest of 1 lemon
• 1 cup milk
• pinch of salt

Instructions

1. Prepare for baking: Preheat your oven to 350ºF (175ºC). Lightly grease a 9-inch springform pan with cooking spray and set it aside to be ready for the batter.
2. Make the Simple Syrup – Combine: In a saucepan over high heat, combine 1 cup water, 1 cup sugar, 1 tablespoon lemon juice, and a few strips of orange peels. Bring this to a boil to dissolve the sugar and extract the flavors from the citrus.
3. Simmer the Syrup: Reduce the heat to low and let the syrup simmer gently for about 5 minutes to thicken slightly and deepen the citrus flavor.
4. Cool the Syrup: Remove the saucepan from heat. Allow the syrup to cool completely at room temperature, then refrigerate it until you are ready to pour it over the cake.
5. Mix Dry Ingredients: In a mixing bowl, whisk together 1 cup all-purpose flour, 1 cup fine semolina flour, and 1 tablespoon baking powder until evenly combined. Set aside this mixture.
6. Cream Butter and Sugar: Using a stand mixer or hand mixer, cream ½ cup softened unsalted butter and 1 cup sugar together on medium speed until the mixture is light and fluffy, approximately 3 to 4 minutes.
7. Add Egg Yolks: Add the 3 egg yolks one at a time to the creamed butter and sugar, mixing well after each addition. Then stir in 2 teaspoons vanilla extract and the zest of 1 lemon, blending until the batter turns a light yellow color.
8. Add Dry Ingredients: On low speed, gradually add the flour and semolina mixture to the wet ingredients in about two additions, mixing just until incorporated.
9. Add Milk: Slowly pour in 1 cup milk while continuing to mix on low speed until the batter is smooth and well combined. Set this batter aside.
10. Whip Egg Whites: In a clean bowl, beat the 3 egg whites with a pinch of salt using an electric mixer until soft white peaks form. This will help give the cake a tender, airy texture.
11. Fold Egg Whites into Batter: Gently fold the whipped egg whites into the batter using a spatula. Take care not to overmix as you want to keep the mixture light and airy.
12. Fill the Pan: Pour the batter into the prepared springform pan and spread it evenly with a spatula to ensure uniform baking.
13. Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
14. Cool Slightly: Remove the cake from the oven and transfer it to a wire rack. Let it cool for about 10 minutes so it’s warm but not hot.
15. Add Simple Syrup: Use a sharp knife to score the cake in a diamond pattern, but do not separate the slices. Slowly pour the cooled simple syrup evenly over the warm cake, allowing it to soak in.
16. Cool Completely: Let the cake cool fully at room temperature so the syrup is absorbed and the cake firms up perfectly.
17. Garnish and Serve: Optionally dust the top with powdered sugar. Remove the cake from the springform pan and serve the moist, citrusy slices to your guests.

Notes

• Make sure eggs are at room temperature for better emulsification and batter volume.
• Do not overmix the egg whites once folded in to maintain a light texture.
• The simple syrup is key for moistening the cake – pour it while the cake is still warm for better absorption.
• If you don’t have a springform pan, a regular cake pan can be used but greasing thoroughly is essential.
• You can add a pinch of cinnamon or nutmeg to the batter for an added depth of flavor if desired.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Macedonian Semolina Cake, Semolina Cake, Traditional Macedonian Dessert, Simple Syrup Cake, Lemon Zest Cake