Semolina cake
Description
I have a classic recipe that my grandmother used to make, but you can add your favorite dried fruits, candied peel, or nuts to the batter. You can top the semolina cake with any icing you like or simply dust it with powdered sugar—perfect for a cozy tea time at home. The cake stays soft and fresh for days without becoming stale, and all the ingredients are always on hand. Definitely save this recipe! Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. You can use a glass of any volume for measuring — the most important thing is to use the same glass for measuring all ingredients, so that the volume remains consistent. I usually use a 250 or 300 ml glass. Melt the butter in advance and let it cool; you can substitute butter with margarine if desired.
- 2
Step 2
In a deep bowl, beat the eggs with sugar.
- 3
Step 3
Pour in the kefir.
- 4
Step 4
Mix.
- 5
Step 5
Add semolina.
- 6
Step 6
Usually, it is recommended to let the grain sit for about 20-30 minutes so it can swell, but I cook it right away.
- 7
Step 7
After mixing the grain, add the vegetable oil and melted butter.
- 8
Step 8
Mix again. Add flour, baking soda, and vanilla.
- 9
Step 9
Mix everything one last time. The dough is ready.
- 10
Step 10
Pour the batter into a greased baking dish; I use a silicone one, so I don't grease it. Bake in the oven at 180°C for about 35–45 minutes.
- 11
Step 11
Check for doneness with a wooden skewer; it should come out dry.
- 12
Step 12
Let the pie cool slightly, then carefully remove it from the pan and decorate as desired.
- 13
Step 13
The mannik is ready.
- 14
Step 14
Remove from the oven and serve warm or cooled.