Thursday, April 4, 2013

Semolina Yogurt Cake Recipe

Semolina yogurt cake

I made this cake 3 times in 2 weeks. Firstly because I bought a lot of yogurt, I couldn’t walk away from a good deal. Secondly, and equally important, this is delicious. The cake is super moist, and semolina gives a fantastic soft gritty texture. Thirdly, and less important, some eggs needed to be used up, because I couldn’t walk away from a good deal.

Semolina yogurt cake goes by various names, basbousa, samali, harisi, rava, revani… There are probably slight differences, some use milk, others use yogurt. To keep things simple, I call mine semolina yogurt cake.

The cake batter is quite wet, but its OK after baked. If after you made the batter it feels very wet, add some semolina. Or alternatively, hold back on some of the yogurt and add it later if the batter is too dry.

Semolina yogurt cake

1 cup semolina
½ cup sugar
1½ cup yogurt
½ cup vegetable oil
3 eggs
3 tablespoons flour
1 teaspoon vanilla
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

For syrup
1 cup sugar
1 cup water
Juice from ½ lemon

1.      Beat eggs and sugar until sugar has dissolved
2.      Add yogurt and oil and mix well.
3.      Add all the rest of the ingredients and mix to combine
4.      Line a 8×8 pan with baking paper and pour batter in it.
5.      Bake at 175°C/350°F until golden brown and delicious, about 25-30 minutes.
6.      To make the syrup: Boil water and sugar for 3 minutes. Add lemon juice and boil for further 3 minutes. Let it cool completely
7.      Pour the cold syrup over the warm cake. Let it cool completely, or chill, before serving

Semolina yogurt cake


  1. You always seem to come up with great ideas for semolina. This looks like another winner - and so simple.

  2. This sounds like a great cake! I like that it contains semolina and yogurt! Have a nice day!

  3. One more exotic semolina cake! This one sounds really good (I like moist cakes a lot). Preparing a semoline cookery book? I hope you do!

    1. Semolina cook book - after the herring cookbook:)

  4. Your cake has such a lovely crumb.

  5. This cake looks great & I plan to make it this week though is there a conversion to use stevia vs. sugar, & extra virgin olice oil instead of vegetable oil? I will make it as is, though would like to not use sugar if at all possible for 2nd try. Thanks, I can't wait. Patty

    1. Good luck. It should be straight forward substituting stevia, or you could do a combination - sugar in the cake and stevia in the syrup, or vice versa. I have no ideas how the olive oil flavour will work with yogurt etc, should be OK

  6. It didn't work for me, it was much too wet.. Such a shame, because the cake really looked delicious in your picture! I put it in the oven for a second time, hoping it will cause the problem..

    1. Sorry about that. The batter is really wet (more than other cakes) but its OK after baked. If after you made the batter you feel it is too wet, add more semolina, it should do the trick


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