Semolina Cake (Halva) - The Modern Nonna (2024)

Many countries, from the Balkans to the Mediterranean to 🇮🇳 India (and every country in between), claim this Semolina Cake (Halva) as their own. I always say that food unites us all, so I am grateful this delicious dessert exists, regardless of where it first originated from. If you’ve never tried this cake, you’re in for an experience! Semolina is slowly toasted in oil until golden, then soaked in a hot syrup, and finally pressed into a pan or mold to form this lovely cake.

What is Semolina?

Semolina is a coarse flour made from durum 🌾 wheat, known for its high protein and gluten content. It has a granular texture and is commonly used in cooking and baking, especially in Mediterranean and Middle Eastern cuisines. It’s versatile and is used in pasta, couscous, bread, and desserts like cakes and puddings.

Why You’ll Love Semolina Cake

You’ll love this semolina cake for its nutty flavor and unique texture. Toasting the semolina creates an amazing aroma that will fill your kitchen. With its simple yet comforting ingredients, this cake offers a nostalgic taste of my homeland and is excellent for your own family gatherings or your daily 🫖 tea time. Whether enjoyed with a dollop of whipped cream, a sprinkle of sliced almonds, or simply on its own, each bite of this cake is perfection. This Semolina Cake (Halva) gives you the opportunity to engage with the rich cultural heritage of the Balkans, Middle East, and Mediterranean.

How to Prepare Semolina Cake

💦 Make the simple syrup by first combining water, sugar, and lemon slice in a pot. Heat over medium heat until the sugar dissolves. Simmer for 5 mins without stirring. Remove the lemon slice and set the syrup aside.

🔥 Next work on toasting the semolina, by first heating oil in a pan over medium heat. Add semolina and stir until light golden (10-15 mins). Be attentive to avoid burning.

🥄 Then pour syrup over semolina, stirring carefully. Cook until semolina absorbs syrup and pulls away from the pan’s sides.

🧊 Transfer the mixture to a pan, pressing it down evenly. Let cool for about 1 hour.

🍯 Loosen the cake from the pan, flip it onto a plate, and remove the pan. Top with almonds, cinnamon, or preferred toppings before serving. Enjoy!

Variations and Substitutions for Semolina Cake

Feel free to mix and match these variations and substitutions to create your own unique version of the Semolina Cake (Halva)!

1. Experiment with different flavorings to customize the taste of your cake. Instead of lemon, you can use an 🍊orange slice.
2. Mix chopped nuts such as almonds, pistachios, or walnuts into the semolina mixture when it is light and golden. You can also add dried fruits like raisins, chopped apricots, or cranberries.
3. While the recipe calls for sugar, you can substitute it with honey, maple syrup, or agave nectar for a different sweetness level. Adjust the amount of sweetener to taste.
4. Get creative with toppings by sprinkling the cake with shredded 🥥 coconut, cocoa powder, or drizzling it with chocolate ganache or a 🍓 fruit compote before serving.

Best Served With

• A side of fresh fruit such as berries, sliced 🍓 strawberries, or citrus segments
• Dollop some freshly whipped cream or Greek yogurt on top of each slice
• A scoop of vanilla ice cream, gelato, or my Healthy Ice Cream
• A hot cup of coffee or tea 🫖

Common Questions