Semolina sponge

    50 min

    Learned this recipe from a Greek friend, many years ago. If you have a sweet tooth, this is for you!


    177 people made this

    Serves: 10 

    • For the cake
    • 3 eggs
    • 100g caster sugar
    • 120ml vegetable oil
    • 235g natural yoghurt
    • 165g semolina flour
    • 3 tablespoons plain flour
    • 1 tablespoon vanilla extract
    • 1/2 teaspoon bicarbonate of soda
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 tablespoon grated lemon zest
    • For the syrup
    • 370ml water
    • 300g caster sugar
    • 4 tablespoons lemon juice

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease and line a 900g loaf tin.
    2. For the cake:

    3. In a large bowl combine the eggs and sugar and beat together until pale and creamy. Mix in the oil and yoghurt. Fold in the rest of the ingredients and pour mixture into prepared baking tin.
    4. Bake in the preheated oven for 25 to 30 minutes until a skewer inserted into the centre comes out clean. Remove from the oven.
    5. For the syrup:

    6. While the cake is cooking, make the syrup by bringing the water and sugar to the boil. Simmer for about 5 minutes before adding the lemon juice. Continue simmering for a further 3 minutes. Remove from the heat and allow to cool.
    7. Pour the syrup over the cake and chill before serving.

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    Reviews in English (3)


    I love this recipe and so do my children! The first time i made it i forgot the baking soda which really makes it less stodgy. I have made it quite a few times and i never use all the syrup. Also i find that i cant quite get it to be as fluffy as the picture shows. but we all love it anyhow!  -  20 Jun 2015


    like this recipe alot  -  15 Aug 2014


    I love this recipe. It never fails me I changed the lemon for orange blossom water but still fantastic.  -  08 Feb 2016