This Pumpkin Semolina Cake with Lemon Syrup is a moist and flavorful dessert that perfectly blends the natural sweetness of pumpkin with the tangy brightness of lemon. Made with semolina and yogurt or kefir, this cake has a unique texture that is soft yet slightly dense, giving it a delightful mouthfeel. The addition of lemon zest infuses the cake with a refreshing citrusy aroma, while the lemon syrup adds a luscious, sweet-tart glaze that elevates the overall flavor. This cake is easy to prepare and is perfect for family gatherings, afternoon tea, or simply as a sweet treat to enjoy any time of the day.
Let’s dive into this delicious and comforting recipe, step by step.
Full Recipe:
Ingredients:
For the Cake:
300g pumpkin (peeled and grated)
250g semolina
250ml yogurt or kefir
150g sugar
1 tsp baking powder
Zest of 1 lemon
For the Lemon Syrup:
100g sugar
100ml water
Juice of 1 lemon
Steps to Make It:
Prepare the Pumpkin:
Begin by peeling and grating the pumpkin. Use a fine grater to create small, even shreds of pumpkin that will easily mix into the batter. Set the grated pumpkin aside.
Combine the Wet Ingredients:
In a large mixing bowl, combine the yogurt or kefir with the sugar. Stir well until the sugar begins to dissolve into the yogurt, creating a smooth mixture.
Add the grated pumpkin to the yogurt-sugar mixture and mix until well combined.
Add the Dry Ingredients:
In a separate bowl, mix the semolina and baking powder. Gradually add the semolina mixture to the wet ingredients, stirring continuously to avoid lumps.
Grate the zest of one lemon and fold it into the batter. The lemon zest will add a refreshing citrus flavor that complements the sweetness of the pumpkin.
Let the Batter Rest:
After mixing all the ingredients, allow the batter to rest for about 15-20 minutes. This resting time allows the semolina to absorb the moisture from the yogurt and pumpkin, which helps the cake achieve a soft, tender texture once baked.
Preheat the Oven:
While the batter is resting, preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan or a square baking dish with parchment paper to prevent the cake from sticking.
Bake the Cake:
Once the batter has rested, pour it into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should be firm to the touch but still moist inside.
Prepare the Lemon Syrup:
While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the sugar, water, and lemon juice.
Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar. Once the syrup starts to simmer, lower the heat and let it cook for 3-5 minutes until it thickens slightly. Remove the syrup from the heat and let it cool.
Syrup the Cake:
Once the cake is finished baking, remove it from the oven and allow it to cool in the pan for 5-10 minutes.
Using a toothpick or fork, poke small holes all over the surface of the cake. This will allow the lemon syrup to soak into the cake, adding moisture and flavor.
Slowly pour the cooled lemon syrup over the cake, ensuring it seeps into the holes. Let the cake sit for another 10-15 minutes to absorb the syrup fully.
Serve:
Slice the cake into squares or wedges and serve it warm or at room temperature. Garnish with additional lemon zest or a dusting of powdered sugar if desired. This cake pairs wonderfully with a cup of tea or coffee.
Nutrition Facts (Approximate per serving, based on 12 servings):
Calories: 210 kcal
Protein: 4g
Carbohydrates: 45g
Fat: 2g
Fiber: 2g
Sugar: 25g
Calcium: 60mg
Iron: 1mg
Frequently Asked Questions (FAQs):
Can I use canned pumpkin puree instead of fresh pumpkin? Yes, you can substitute canned pumpkin puree for fresh pumpkin. Use about 1 cup of pumpkin puree, but make sure it is not too watery. You may need to adjust the amount of semolina if the batter becomes too thin.
What is the difference between semolina and flour? Semolina is a coarser type of wheat flour made from durum wheat. It gives the cake a denser, slightly gritty texture compared to regular all-purpose flour. If you prefer a lighter texture, you can substitute some of the semolina with regular flour.
Can I make this cake dairy-free? Yes, you can substitute the yogurt or kefir with a non-dairy alternative, such as coconut yogurt or almond milk yogurt. Ensure that the non-dairy yogurt has a similar consistency to regular yogurt for the best results.
How do I know if the cake is done? The cake is done when the top is golden brown, and a toothpick inserted into the center comes out clean. The cake should be firm to the touch but still moist inside. Avoid overbaking, as this may cause the cake to dry out.
Tips for Making the Best Pumpkin Semolina Cake:
Use Fresh Pumpkin:
If possible, use fresh pumpkin for the best flavor. Make sure to grate it finely so that it incorporates well into the cake batter. This ensures that the cake will have a smooth texture without large chunks of pumpkin.
Rest the Batter:
Allowing the batter to rest is crucial for this recipe. Semolina needs time to absorb the moisture from the yogurt and pumpkin, which results in a soft and tender cake. Skipping this step may result in a denser texture.
Adjust the Sweetness:
If you prefer a less sweet cake, you can reduce the amount of sugar in the batter and syrup. The natural sweetness of the pumpkin and the lemon syrup will still provide plenty of flavor.
Zesting the Lemon:
When zesting the lemon, be sure to only grate the outer yellow layer of the peel, avoiding the white pith, which can add a bitter taste.
Customize the Flavor:
Feel free to add warm spices like cinnamon, nutmeg, or ginger to the cake batter for an autumn-inspired twist. You can also add nuts like walnuts or pecans for a bit of crunch.
Storage Tips:
Refrigeration:
Store leftover cake in an airtight container in the refrigerator for up to 4 days. The cake will continue to absorb the syrup, making it even more moist and flavorful over time.
Freezing:
You can freeze this cake for up to 2 months. Wrap individual slices in plastic wrap and place them in a freezer-safe container. When ready to eat, thaw the cake in the refrigerator or at room temperature.
Reheating:
To enjoy the cake warm, you can reheat slices in the microwave for 15-20 seconds. This brings out the flavors of the lemon syrup and makes the cake extra soft.
Conclusion:
Pumpkin Semolina Cake with Lemon Syrup is a delightful combination of rich flavors and textures, making it the perfect dessert for any occasion. The earthy sweetness of pumpkin, the brightness of lemon, and the soft yet slightly grainy texture of semolina come together in a harmonious balance. The lemon syrup adds a layer of moisture and tanginess, making each bite irresistible. This cake is simple to make, requires minimal ingredients, and is sure to impress your family and friends. Whether served as a tea-time treat or a dessert after a hearty meal, this cake is a crowd-pleaser!