Semolina fig cake

Semolina fig cake: A unique bite to try. Image: Asande Mpila

Semolina fig cake: Unique sweet treat to serve to your guests

Bake a delicious, unique sweet treat for the family with this semolina fig cake recipe.

Semolina fig cake

Semolina fig cake: A unique bite to try. Image: Asande Mpila

Want to extend your baking skills to a unique cake? Try our semolina fig cake recipe. It is a delicious combination with semolina flour giving the cake a light, crumbly texture. If you have never baked with semolina, you are in for a pleasant surprise with this recipe.

Preparing the dough will not even take up to 15 minutes. Then, you pop the baking tin with dough into the oven for 55 minutes and wait for your cake to rise to delicious perfection.

What makes our semolina fig cake unique?

Without a doubt, baking with semolina flour makes this cake an interesting sweet treat. Semolina is the coarse, purified wheat middlings of durum wheat. Apart from its coarse texture, it is also yellow in colour.  It is usually used in making couscous and pasta, but also to prepare sweet desserts. Semolina is high in gluten and therefore exceptionally suitable to make pasta. However, it is also often an ingredient in bread and baked treats.

Let us know if you have tried this unique but mouth-watering semolina fig cake.

Semolina fig cake recipe

5 from 1 vote
Recipe by Asande Mpila Course: DessertCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time






  • 225 g 225 coarse ground semolina

  • 200 g 200 caster sugar

  • 1 teaspoon 1 baking powder

  • 1 teaspoon 1 grated orange zest

  • 1 pinch 1 of salt

  • 250 g 250 Greek yoghurt

  • 180 ml 180 milk

  • 180 ml 180 melted butter, cooled

  • 2 tablespoons 2 lemon juice

  • 8 8 figs divided – 6 chopped up for the cake and 2 sliced for decorating the cake


  • Preheat oven to fan-assisted 160°C / 180°C. Prepare a 9-inch cake tin or bread tin.
  • Mix semolina, sugar, baking powder, orange zest and salt in a bowl.
  • Add the yoghurt and milk to a large bowl and mix until combined.
  • Mix in dry ingredients, followed by melted butter and lemon juice.
  • Fold in the chopped figs and transfer the batter into the cake pan.
  • Bake cake until golden brown and firm, 55 minutes
  • Let the cake cool for 10 minutes in the tin before carefully transferring to a wire rack to cool completely.


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