SEMOLINA YOGURT CAKE — Grandiose Supermarket L.L.C.

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For the cake:
  • 1 cup semolina
  • ½ cup sugar
  • 1½ cup plain yogurt (preferably unsweetened low-fat or regular plain yogurt)
  • ½ cup vegetable oil
  • 3 large eggs
  • 3 tablespoons flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
For the syrup
  • 1 cup water
  • 1 cup granulated sugar
  • juice from 1 lemon
  1. Preheat the oven to 350°F. Lightly grease an 8×8 glass baking dish with cooking spray or vegetable oil and line it with baking paper.
  2. To make the syrup, boil the water and sugar in a small saucepan until the sugar completely dissolves. Remove the pan from the heat and stir in the lemon juice. Set aside and let cool completely.
  3. To make the cake, in a large mixing bowl, beat the eggs and sugar until the sugar dissolves. Add yogurt and oil and mix well with a wooden spoon. Add the remaining ingredients all at once and stir very well until all of the ingredients are evenly incorporated and the batter is smooth.
  4. Bake just until the center of the cake is set and the top turns golden brown, 25-30 minutes.
  5. Immediately pour the cold syrup evenly over the surface of the warm cake (update: a few reviewers have mentioned that they didn’t need the full portion of syrup; to get the amount just right, start by pouring half the syrup over top and letting it soak in; add the remaining half just until the cake looks moist but not saturated). Let the cake cool completely, or chill, before serving.