Semolina yoghurt cake

Semolina yoghurt cake: A must-try sweet bite. Image: Carla Zinkfontein

Semolina yoghurt cake: A unique baked treat topped with almonds

Ever tried a semolina yoghurt cake? One bite and you will want to try it again and again!

Semolina yoghurt cake

Semolina yoghurt cake: A must-try sweet bite. Image: Carla Zinkfontein

Love experimenting in the kitchen with recipes? This semolina yoghurt cake is a unique baked treat that is super easy to prepare. It is not only simple to whip together but the result is incredibly delicious, especially if you add whole roasted almonds on top.

This recipe also reminds one of malva pudding as you also prepare the cake and the syrup separately. Immediately when the cake comes out of the oven, you need to pour the hot syrup over the cake to allow the syrup to infuse properly with the cake. This also makes the cake moist and so tasty.

Tips when preparing your semolina yoghurt cake

After pouring the hot syrup over the cake, cover it with foil and set it aside. This will allow the cake to absorb the delicious syrup. Next, allow the cake to cool down for at least 25 minutes before serving. However, it is best to allow the cake to stand overnight for the best results.

This cake is so delicious that you can enjoy it plain as it is. If you want to add a special touch, add a dollop of yoghurt. Enjoy!

Semolina yoghurt cake recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: DessertCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • 125 g (½ cup plus 1 tablespoon) of melted ghee, plus more for greasing the pan

  • 250 g (about 1½ cups) semolina flour

  • 198 g (1 cup) of granulated sugar

  • 1 teaspoon baking powder

  • 250 g (about 1 cup plus 2 tablespoons) plain whole-milk yoghurt, plus more for serving

  • whole roasted almonds, for decorating (optional)

  • Syrup
  • 198 g (1 cup) of granulated sugar

  • 227 g (1 cup) water

  • 21 g (1½ tablespoons) lemon juice (from about ½ a lemon)


  • Heat the oven to 180°C and grease a 7×11-inch baking dish (or an 8- or 9-inch square baking pan) with some of the extra melted ghee.
  • Combine the semolina, sugar, baking powder, yoghurt, and ghee in a bowl and mix with a spoon or your hands until combined into a wet cookie-dough-like texture.
  • Press the mixture into the prepared baking dish, flattening it out to an even height with a flexible spatula if need be. Cut into about 18 squares or diamonds. (You can cut more or fewer to your desired size; this won’t affect the baking.) If using almonds, lightly press one into the centre of each square.
  • If using a 7×11-inch pan, bake for 35 minutes, until the cake is golden brown and a toothpick inserted into the centre comes out dry. (If you’re using an 8- or 9-inch cake pan, the baking time will increase. Continue baking until golden brown.)
  • When the cake has 15 minutes left to bake, make the syrup. Combine the sugar and water in a small saucepan and stir until the sugar dissolves. Bring to a boil over high heat. As soon as it boils, add the lemon juice, stir, and turn off the heat.
  • Remove the cake from the oven and immediately pour the hot syrup evenly over the surface. Using a knife, cut the shapes again if they need a touch-up. Cover with foil and set aside so the cake can absorb the syrup and cool completely, at least 25 minutes or up to overnight.
  • Serve the cake plain, or with an additional dollop of yoghurt.


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