With the oven preheated to 350°F (175°C), butter a baking dish.
Eggs, sugar, and a bit of salt should be beaten in a bowl until they are very light and fluffy.
Toss in the kefir with the eggs and stir until combined.
Stirring constantly, add the semolina slowly so that it does not form lumps.
Toss in the baking soda and mix well.
Transfer the batter to the baking dish that has been preheated and use a spatula to level the surface.
After a toothpick is placed into the middle of the cake and comes out clean, bake it for 25 to 30 minutes in a preheated oven. It should be golden brown.
After taking the cake out of the oven, give it a little time to cool down before cutting and serving.
Answer 1: Yes, yogurt can be used in place of kefir. Answer1: Sure, you could use plain yogurt instead of kefir; it would still taste very much the same, but the texture would be different.
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No, you cannot mix in nuts or fruits with the cake batter. In a word, yes! To make the cake your own, feel free to add any fruits, nuts, or flavorings that you want.
The third question is: what’s the best way to keep the leftovers? Answer 3: To keep any remaining cake fresh for up to three days, place it in an airtight container and refrigerate.
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In conclusion, if you’re looking for a tasty dessert that doesn’t call for flour, try our Semolina Yogurt Cake recipe. This simple cake is a must-try for every baker, whether you’re short on time or have unannounced visitors. It just takes 10 minutes to whip up, and you can taste the delicious sweetness, semolina, and yogurt in every bite!
