Tasty Delicious Semolina Butter Cake

Tasty Delicious Semolina Butter Cake


Delicious Semolina Butter Cake

Delicious Semolina Butter Cake
Prep Time 20 minutes
Cook Time 40 minutes
Cooling and Decoration 15 minutes
Total Time 1 hour 15 minutes



  • 250g room temperature butter
  • 1 teaspoon lemon juice
  • 3 eggs yolks
  • 250ml self-raising flour sifted
  • 250ml semolina
  • 1/4 tsp ground cardamom  (Elachi)
  • 2 teaspoon vanilla essence
  • 300ml Sour cream
  • 1/4 cup sliced almonds and slivered pistachios for topping


  • 1 can Nestlecream
  • 1/4 cup icing sugar 
  • 1 teaspoon cardamom (Elachi)


For the Cake:

Pre-heat oven to 180 degrees Celsius / 350 degrees Fahrenheit

Grease a 20 cm bundt tin with tin glide pan release

Whisk egg whites with 30 ml sugar until soft peaks form and set aside.

Cream butter and add the balance of the sugar and beat till fluffy.

Add the egg yolks one at a time gradually to ensure it does not curdle

Add the sifted self-raising flour, Cardamom (Elachi), and the semolina and mix well.

Pour in the sour cream, vanilla essence, lemon juice, and beat well to combine.

Start folding in the egg whites in 3 parts till well combined.

Bake for 35 – 40 minutes or until done at 175 Celsius / 340 Fahrenheit

Gently turn the cake out onto a wired rack leave pan on for about 10 minutes before removing

For the Topping:

Mixed cream with icing sugar and cardamom and drizzle on the cake once it has cooled and sprinkle with sliced almonds


Prepared, tried and tested by Quraisha Aboobaker

Nutrition Information



Serving Size


Amount Per Serving Calories 333Total Fat 24gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 8gCholesterol 120mgSodium 291mgCarbohydrates 23gFiber 1gSugar 3gProtein 6g

All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.



What does semolina do in baking?

Semolina recipes. Semolina is coarse pale-yellow flour ground from hard durum wheat and used to make traditional pasta. It can also be used to make pizza, bread, and biscuit doughs as well as gnocchi. The term also refers to a British milk pudding, in which semolina is cooked slowly in milk and sweetened with sugar.

How do you bake with semolina?

As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking. You can use it to thicken soups, stews, and gravies. Semolina flour can go rancid if stored in the open air; for best results, refrigerate it when not using it.


How is semolina different from flour?

Semolina indicates durum wheat flour, while the generic term ‘flour’ usually indicates soft wheat flour. The difference between semolina and flour basically lies in the type of grains used to produce flour. … Semolina is grainier than soft wheat flour, which is instead extremely fine.

Delicious Semolina Butter Cake


You can also head over to another version of Semolina Cake


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