Semolina Tea Cake Recipe

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Semolina Tea Cake

This is wonderful with tea or coffee. It is not over-sweet, in fact, very mildly sweetened which brings to the forefront the vanilla and lemon notes. Any fruit would work, or leave it out altogether. I have a fig tree, so I'm always looking for new ways to use them.

1 1/3 cup semolina flour (durum wheat)
1 1/2 tsp baking powder
Pinch of kosher salt
1 cup yogurt (I use greek style)
2 eggs
zest from 1 meyer lemon
1 tsp meyer lemon juice
1/4 cup brown sugar
1/2 tsp vanilla powder or 1 tsp vanilla extract
1/4 cup melted butter
Butter
Bread crumbs
Ripe (not overripe) figs or other fruit (optional)

Preheat oven to 325º
Butter a 9 inch round pie pan (glass does a beautiful job in the baking)
Sprinkle bread crumbs over the buttered pie pan and shake and swirl to coat bottom and sides
Cut figs or other fruit into bite sized pieces - with figs, cut in quarters or sixths look pretty
Combine semolina, baking powder and salt in a small bowl
In a medium bowl combine yogurt, eggs, lemon zest and juice, sugar and vanilla powder
When well blended, add melted butter and mix to incorporate
Add semolina and stir just to combine well
Pour batter into the pie tin and spread evenly - this is a thick batter and makes a dense, moist cake
Use a teaspoon to make depressions over the surface of the batter in concentric rings
Place a piece of fig into each depression and press down slightly - try to make the top of the fruit even with the top of the batter
Bake for 45 minutes until lightly browned on top

Cut into wedges and serve as is, or with butter or jam or any fruit based condiment

Questions about this recipe?