Wednesday, 22 September 2010

Saffron Semolina Cake

This was my best experience. Baking this cake has been on my mind since many days... I have a big bag of very very fine semolina... making upma with that turns out like a lumpy porridge... the only options with that semolina are idlis or dosas... I thought I would try using it in a cake instead. Initially I was not very sure about the semolina getting cooked properly but eventually it all turned out into a yummy scrummy delicious cake.

As usual there is no butter in this recipe. I used sunflower oil (thought olive oil would not go with the flavour of saffron here) and a tablespoon of semi skimmed milk. I would love to experiment adding some  dry fruits (like dates, raisins etc) though but this time I just made it plain... believe me.. it tasted heavenly...

This cake had such a nice texture from the cooked semolina and a sweet aroma from the saffron. Since this was the first time I was making this cake I made a small quantity in a loaf pan but this would make a perfect breakfast if made in a square or even round cake tin.

I could not just stop taking photos of this lovely looking cake..

okay.. this is how I made the cake...


Very fine semolina - 1 cup
Wholewheat flour - 1/2 cup
Egg - 1
Sunflower Oil - 1/2 cup
Milk - 2 tbsps - warm
Saffron - 2 pinches
Baking Powder - 2 tsp
Sugar - 1/2 cup - Preferably white so that the color of saffron stands out


  1. Grease the loaf tin with little bit of oil.
  2. Preheat the oven to 180 degC.
  3. In the warm milk soak the saffron until the batter is ready.
  4. In a large bowl whisk the egg, oil and sugar and beat them nicely.
  5. Mix the semolina and flour in a separate bowl with the baking powder.
  6. Once this is done, mash the saffron strands well in the milk and add the whole thing into the wet mixture.
  7. Add the flours and mix well. If the consistency is too thick you could add some milk.
  8. Pour the batter into the cake tin/loaf tin and bake it in the oven for 30 - 40 minutes (but do check it often). Mine got perfectly baked in 30 minutes. 
  9. Test the cake with a knife or a skewer and remove it from the oven when done.
  10. Release the ends with a knife, place the cake on a plate, let it cool down before you cut it. 

Enjoy every bite... :)


  1. Even I have always wanted to bake a semolina cake :-) This cake looks fantastic! Great job...

    Nuts like dates/pistachios would work very well in this cake since this is a typically Mediterranean type of cake - it is popular in Greece where it is usually soaked in syrup as well.

  2. Niranjan said...

    Now, this is the kinda cake I would love with a cuppa! Nice and simple!

    26 September 2010 16:32

  3. themustardseed said...

    Lovely cake! Looks delicious I can almost smell the aroma!

    28 November 2011 01:58

  4. I am new to baking cakes, and your recipe made me an expert among the neighbors... Power went off in the middle of the baking for 5 minutes, and yet the cake came out well. I added banana instead of the eggs. So Saffron semolina cake with Banana flavor...

  5. Hi can I use plain flour instead of wheat?