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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/macedonian-semolina-cake-recipe/