Semolina Cake

Many countries, from the Balkans to the Mediterranean to India (and every country in between), claim this Semolina Cake (Halva) as their own. We always say that food unites us all, so we are grateful this dessert exists, regardless of where it first originated from. If you’ve never tried this cake, you’re in for an experience! Semolina is slowly toasted in oil until golden, then soaked in a hot syrup, and finally pressed into a pan or mold to form this lovely cake.

What is Semolina?

Semolina is a coarse flour made from durum wheat, known for its high protein and gluten content. It has a granular texture and is commonly used in cooking and baking, especially in Mediterranean and Middle Eastern cuisines. It’s versatile and is used in pasta, couscous, bread, and desserts like cakes and puddings.

What stands out

You’ll love this semolina cake for its nutty flavor and unique texture. Toasting the semolina creates an aroma that will fill your kitchen. With its simple yet comforting ingredients, this cake offers a nostalgic taste of our homeland and is excellent for your own family gatherings or your daily tea time. Whether enjoyed with a dollop of whipped cream, a sprinkle of sliced almonds or on its own, each bite of this cake is perfection. This Semolina Cake (Halva) gives you the opportunity to engage with the rich cultural heritage of the Balkans, Middle East, and Mediterranean.

How to Prepare Semolina Cake

Make the simple syrup by first combining water, sugar, and lemon slice in a pot. Heat over medium heat until the sugar dissolves. Simmer for 5 mins without stirring. Remove the lemon slice and set the syrup aside.

Next work on toasting the semolina, by first heating oil in a pan over medium heat. Add semolina and stir until light golden (10-15 mins). Be attentive to avoid burning.

Then pour syrup over semolina, stirring carefully. Cook until semolina absorbs syrup and pulls away from the pan’s sides.

Transfer the mixture to a pan pressing it down evenly. Let cool for about 1 hour.

Loosen the cake from the pan, flip it onto a plate, and remove the pan. Top with almonds, cinnamon, or preferred toppings before serving. Enjoy!

Kitchen tip ⭐

Feel free to add as much sugar as you like. Less is more for us, but traditionally recipes like this one call for up to three cups of sugar, which is way too sweet for our family and us, but feel free to make it to your liking.

Swaps

Feel free to mix and match these variations and substitutions to create your own unique version of the Semolina Cake (Halva)!

1. Experiment with different flavorings to customize the taste of your cake. Instead of lemon, you can use an orange slice.
2. Mix chopped nuts such as almonds, pistachios, or walnuts into the semolina mixture when it is light and golden. You can also add dried fruits like raisins, chopped apricots, or cranberries.
3. While the recipe calls for sugar, you can substitute it with honey, maple syrup, or agave nectar for a different sweetness level. Adjust the amount of sweetener to taste.
4. Get creative with toppings by sprinkling the cake with shredded coconut, cocoa powder, or drizzling it with chocolate ganache or a fruit compote before serving.

Serve it with

• A side of fresh fruit such as berries, sliced strawberries, or citrus segments
• Dollop some freshly whipped cream or Greek yogurt on top of each slice
• A scoop of vanilla ice cream, gelato, or our Healthy Ice Cream
• A hot cup of coffee or tea

Questions

Can we add any mix-ins to the cake?

When the semolina is light and golden, you can stir in toasted almonds or any dried fruit of choice but this is optional. We left ours plain for this recipe.

How can we make a sweeter cake?

Feel free to add as much sugar as you like. Less is more for us, but traditionally recipes like this one call for up to three cups of sugar, which is way too sweet for our family and us, but feel free to make it to your liking.

What type of pan should we use for the Semolina cake (halva)?

Any pan or mold will work for this recipe so feel free to get creative. You can make fun shapes with it, use a muffin tin, or anything else you have on hand. We like using a Bundt cake pan as well.

What type of semolina should we use for this recipe?

We like to use Semolina #2 (coarse) as it has more texture and grit but fine Semolina will also work.

strong What are some optional toppings for the semolina cake (Halva)?

You can top the semolina cake with sliced almonds, cinnamon, powdered sugar, or fresh fruit such as berries or sliced citrus.

Why are the metric weights of your ingredients different than the results of Google and our kitchen scale?

While 1 cup of flour weighs 160g in our kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

Ingredients

Makes 10 slices

Simple Syrup

• 4 cups water
• 1.5 cups sugar
• 1 slice lemon, optional

Semolina Mixture

• ½ cup oil, avocado oil
• 2 cups coarse semolina, semolina #2
• ½ cup sliced almonds, for garnish

Equipment

• Large Pot
• Large Sauté Pan
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Loaf Pan
• Nakiri Knife
• Spatula

Method

1. Add the water to a pot with the sugar and lemon slice (if using). Warm over medium heat, stirring, until the sugar dissolves.
2. When the syrup begins to boil, reduce the heat to low and let it simmer for about 5 minutes (do not stir it after it boils).
3. Take the syrup off the stove and remove the lemon slice. Let the syrup sit at room temp while you toast the semolina.
4. In the meantime, warm a big pan over medium heat. Add the oil and let it heat up. Add the semolina and stir with a wooden spoon. Reduce the heat to medium-low and continue stirring for 10 to 15 minutes, or until the semolina is a beautiful light golden color.
5. Note: Don't leave the pan unattended; stir frequently until the semolina is light and golden. You do not want the semolina to burn, so cooking low and slow is key here.
6. Pour the syrup on top of the semolina and please be careful. Keep a distance from the pot when pouring in the syrup as it can bubble up in the pan. Stir it with a wooden spoon for another few minutes or until the semolina has absorbed all of the syrup.
7. The semolina is ready when it pulls away from the sides of the pan.
8. Remove the pan from the heat and pour the hot semolina mixture into any pan you like. We used a 9-by-5 inch loaf pan but any pan you have will work.
9. Gently press the semolina mixture down, making sure it takes the shape of the pan and smooth it out on top completely.
10. Let it cool completely. This should take about 1 hour.
11. Once cooled, use a silicone spatula to gently loosen the cake from all sides. Flip the loaf pan over onto a plate and remove the pan. Top the cake with sliced almonds, cinnamon, or anything you like. Enjoy!