Moist Almond Semolina Cake

Name: Moist Almond Semolina Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: France
Ingredients: 150 g of wheat semolina (fine); 120 g of sugar; 3 eggs; 100 g of almond flour; 100 g of butter (unsalted); 200 ml of milk (whole); 10 g of baking powder; 1 pinch of salt; 20 g of almonds (whole); 10 g of powdered sugar

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Baked semolina cake made with fine semolina, eggs, sugar and almonds. Moist, slightly dense texture that cuts cleanly into square slices. Suitable for dessert, an afternoon snack or making ahead.

Total time: 50 min
Prep: 15 min
Cook: 35 min
Rest: 30 min
Difficulty: Easy
Per person: €0.60

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Pumpkin Soup

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As a main

Zucchini and Chickpea Patties

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To drink

5.0

Creamy Banana Smoothie

5 minEasy

Nutrition facts

per serving · estimate

310kcal

Protein9 g12%
Carbs30 g39%
Fat17 g50%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even moister texture, let the semolina swell in the hot milk for 5 min before adding the eggs. This prevents a dry crumb and helps the cake hold together when sliced 🔪.

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 2 months. Wrap the baked cake in plastic wrap, then in aluminum foil.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Can be made the day before. The flavors mellow and the texture sets.

Reheating : How do you reheat it?

Reheat in the oven for 10-15 min at 150°C to bring back the moistness. Microwave is possible (30-60 sec), but be careful not to dry it out.

Variations

Sprinkle with whole almonds before baking.
Dust with powdered sugar.
Let rest 30 minutes before unmolding.

Mistakes to avoid

Boiling the milk: heat it with the butter without letting it boil.
Unmolding right away: let the cake rest 30 minutes.
Pouring scalding semolina into the eggs: fold it in once it has cooled slightly.

Frequently asked questions

How do you make a semolina cake?

Heat the milk with the butter, pour in the semolina and let it thicken for 2 minutes, whisk the eggs and sugar, add the cooled semolina, the ground almonds, baking powder and salt, pour into the pan and bake 35 minutes at 180 °C.

Why let the cake rest before unmolding?

Resting for 30 minutes after it comes out of the oven lets you cut clean square slices, with a moist, slightly dense texture.

Which semolina should you use?

150 g of fine wheat semolina, poured into the hot melted milk and butter, stirred and left to thicken for 2 minutes off the heat.

How do you decorate the cake?

Add 20 g of whole almonds on top of the batter before baking and dust with 10 g of powdered sugar once the cake has cooled.