Semolina Cake

This delicious recipe for a semolina cake comes from the historic, handwritten cookbook by Gertrude Maas, who was born in Frankfurt am Main in 1891. It is a fine sponge cake filled with fruit jam and covered with icing and almonds.

Duration: 1 1/2 hours

Amount: Serves 12


For the sponge:

250 grams of sugar

10 egg yolks

Zest of 1 lemon

180 grams of fine semolina

10 egg whites, beaten until stiff

For the filling:

Fruit jam, e.g. raspberry, cherry, strawberry or apricot.

For the icing:

50-100 grams icing sugar

1/2-1 lemon, juice


1. Beat the egg yolks and sugar until they resemble a light, stiff cream.

2. Add the zest of the lemon.

3. Mix in the semolina.

4. Finally, fold in the beaten egg whites.

5. Bake slowly in the preheated oven for 30–40 minutes at 180 °C.

6. When the cake is finished, let it cool down and then cut it horizontally in two halves with a wire.

7. Spread a thick layer of fruit jam on the bottom half, then place the top half of the cake on top.

8. Then mix the icing and spread it over the cake.

9. Sprinkle with flaked almonds.

Tip: In order to check that the sponge is well baked, you should poke the dough with a wooden skewer after baking time. If no more dough sticks to it, the cake is ready.

If you bake a sponge cake without using baking powder, only grease the bottom of the baking tin and dust with flour.

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