This tender apricot semolina cake is soft, golden, and bursting with summer fruit, thanks to juicy apricot halves nestled on top of a light kefir batter. Semolina gives the crumb a delicate, slightly grainy texture that stays moist for days. It is a simple, homestyle bake that tastes wonderful warm or at room temperature with tea.
Ingredients
- 5 apricots, halved
- 200 g (1 1/4 cups) semolina
- 2 eggs
- 150 g (3/4 cup) sugar
- 100 g (3/4 cup) flour
- 2 tsp baking powder
- 200 ml (3/4 cup) kefir (3.2%)
- 50 g (3 tbsp) butter, melted
Instructions
- Soak the semolina in the kefir until swollen. Separately beat the eggs with sugar and a pinch of salt until foamy. Combine with the semolina, then add the flour with baking powder and the melted butter.
- Mix well and pour into a buttered pan. Arrange the apricot halves on top.
- Bake at 170°C (340°F) for about 50 minutes. It is done when the center domes up.
Tips
- Let the semolina soak fully so the cake bakes up soft rather than gritty.
- Use ripe but firm apricots so they hold their shape and do not sink.
- For more stone-fruit baking, try our Apricot Crumb Pie and Cottage Cheese Galette with Apricots.
For more cake-baking ideas, explore Allrecipes and Serious Eats.
Nutrition: per 100 g: 173.5 kcal, protein 6.8 g, fat 8.1 g, carbs 18.5 g.