Semolina Citrus Cake with Creamy Yogurt Frosting

Semolina Flour adds an interesting coarse yet tender texture to cakes and this semolina citrus cake is a wonderful way to highlight the seasonal citrus of winter.  If frosting isn’t your thing, or you’re pressed for time, a simple sugar and water (or juice) glaze poured over the top of the cooled cake is divine.

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Servings 8 - 10 servings
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 1 hour
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8 - 10 servings
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 1 hour
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F; spray an 8-inch round cake pan with pan spray and line the bottom with parchment paper.
  2. In a large mixing bowl, beat sugar and eggs until light and fluffy.
  3. In a separate bowl, whisk together yogurt, oil, citrus juice and zest, and vanilla extract. In a small bowl, combine semolina flour, almond flour, baking powder, baking soda, and salt.
  4. Add 1/3 of the yogurt mixture to the egg mixture, followed by 1/2 of the flour mixture, mixing well and scraping down the bowl after each addition. Repeat with the remaining yogurt and flour mixtures.
  5. Pour batter into the prepared cake pan and bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the pan for 10 minutes before unmolding then let cool completely before frosting and serving.
  6. While the cake is cooling, beat the cream cheese and yogurt until creamy and combined. Add the vanilla, citrus juice, and powdered sugar and beat until creamy and combined. If frosting is too thick, add additional yogurt; if too thin, add more powdered sugar. Recipe can be increased as desired.
  7. To serve, slice the cake in half horizontally through the center. Apply a thin layer of frosting between the layers then frost the top of the cake before serving. If desired, prepare extra frosting to frost the entire cake.
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