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French Semolina Cake Recipe
Ben Carraoli

French Semolina Cake Recipe

I recently tried making this French semolina cake, and honestly, it turned out far better than I expected. The texture is incredibly soft, almost like a cross between a pudding and a sponge cake. I loved how simple ingredients transformed into such an elegant dessert. It reminded me of classic French home baking—comforting yet refined
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Total Time 55 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 liter whole milk – full-fat milk gives the creamiest texture and richer flavor
  • 100 g fine semolina – use fine semolina for a smooth pudding-like consistency
  • 100 g granulated sugar – balances the flavor without making it overly sweet
  • 3 large eggs – helps bind the cake and gives it structure
  • 1 teaspoon vanilla extract – enhances aroma and adds warmth to the flavor
  • Zest of 1 lemon – adds freshness and a subtle citrus note
  • 30 g butter – adds richness and keeps the cake soft
  • A pinch of salt – enhances all the other flavors

Method
 

  1. Start by pouring the milk into a saucepan and heating it gently over medium heat. Add the lemon zest and bring it close to a simmer, but don’t let it boil. Stir occasionally to prevent sticking.
  2. Slowly sprinkle the semolina into the warm milk while whisking continuously. This step is important to avoid lumps. Keep stirring until the mixture thickens into a smooth, creamy consistency.
  3. Add sugar and a pinch of salt to the semolina mixture. Stir well until the sugar dissolves completely. Let it cook for another minute or two to blend the flavors nicely.
  4. Remove the saucepan from heat and stir in the butter and vanilla extract. The butter will melt into the mixture, making it rich and smooth. Allow it to cool slightly before adding eggs.
  5. In a separate bowl, lightly beat the eggs. Gradually add them to the semolina mixture while stirring quickly to avoid scrambling. This step gives the cake its soft structure.
  6. Preheat your oven to 180°C (350°F). Grease a baking dish lightly with butter. Pour the prepared batter into the dish and smooth the top evenly.
  7. Place the dish in the oven and bake for about 35–40 minutes. The top should turn golden and slightly firm. Let the cake cool before slicing to allow it to set properly.

Notes

  • I always use fine semolina because it creates a smoother texture
  • Letting the mixture cool slightly before adding eggs prevents curdling
  • I prefer fresh lemon zest—it gives a brighter, natural flavor
  • Don’t overbake; I found it tastes best when still slightly soft inside
  • I sometimes chill it before serving for a more pudding-like texture