Popsicle Society

I have always had a soft spot for semolina. When I was little, my grandma used to prepare it in the evenings by gently cooking semolina with milk until it turned into a silky pudding, then finishing it with a sprinkle of sugar and cinnamon, or sometimes cocoa powder. It was my absolute favorite comfort treat, especially in winter. I was always too impatient to wait for it to cool down and often ended up burning my tongue because I insisted on eating it while it was still steaming hot. 

So the other day, when I came across a photo of a semolina cake, it instantly brought back those memories, and I knew I had to try making my own version at home. This semolina apple cake is a beautiful evolution of that nostalgic flavor, combining apples, warm spices, and a crunchy oat streusel topping for extra texture.

The cake brings together the delicate grainy texture of semolina and the natural sweetness of apples, resulting in a soft, moist crumb. Fragrant spices and subtle fruit notes make it an ideal choice for cozy afternoon coffee or tea moments, or simply as a comforting dessert to enjoy after a meal.

Using semolina in the batter gives this cake a character all on its own, creating a slightly grainy texture that feels pleasantly different from classic wheat-flour cakes, and is much lighter. Its gentle bite pairs perfectly with the softness of the baked apples, while the cinnamon adds depth, warmth, and a touch of comforting nostalgia in every slice. Enjoy it as it is, or finish it with a light dusting of powdered sugar. Either way, this Semolina Apple Cake is sure to delight everyone.

Ingredients:

For the Cake:

• 160 g / 1 cup semolina
• 60 g / 1/2 cup all-purpose flour
• 80 g / approx. 1/3 cup sugar
• 120 g / 1/2 cup Greek yogurt or plain yogurt
• 180 ml / 3/4 cup light extra virgin olive oil or vegetable oil
• 2 large eggs
• 120 ml / 1/2 cup milk
• 2 medium apples
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• A pinch of salt
• 1 tsp vanilla extract
• Zest of one lemon

For the Streusel Topping:

• 25 g rolled oats
• 10 g sliced almonds
• 20 g brown sugar
• 1 tsp cinnamon

Step-by-Step Instructions:

Preheat the oven to 180°C (350°F) and line or grease a baking pan, either 19 cm or 23 cm. If you use the 19 cm like I did, the cake will be a bit taller.

Mix the dry ingredients:

In a large bowl, add the semolina, flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix until well combined and no dry pockets remain.

Mix the wet ingredients:

In another bowl, add the eggs, yogurt, milk, vanilla extract, and oil. Whisk until everything is smooth and fully combined.

Combine the wet and dry ingredients:

Gradually add the wet mixture to the dry mixture, stirring gently until the batter is smooth and everything is fully incorporated. Do not overmix.

Prepare and incorporate the apples:

Peel and dice the apples. Grate the lemon zest on top of the apples and mix gently. Then gently fold the apples with the lemon zest into the batter.

Transfer to the pan:

Pour the batter into the prepared baking pan and level the surface.

Prepare and add the streusel topping:

In a small bowl, mix the rolled oats, sliced almonds, brown sugar, and cinnamon. Sprinkle it evenly over the batter.

Bake for about 30 – 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Cool slightly before slicing and serving.

Nutritional Information – per slice (1/10 cake):

• Calories: ~334 kcal
• Carbohydrates: ~34 g
• Protein: ~5.3 g
• Fat: ~18.4 g

Notes:

This cake is wonderfully versatile. It can be served warm or at room temperature, enjoyed simply on its own, or paired with a cup of tea or coffee. For a more indulgent touch, it also tastes delicious with whipped cream or a scoop of vanilla ice cream.

This simple semolina cake carries both nostalgia and comfort in every bite – soft, fragrant, and topped with a lightly crunchy streusel that makes it perfect for any cozy moment.

Until next time,

Stay healthy and don’t forget to have fun in the kitchen.