Ingredients:
- 120g (3/4 cup) fine semolina flour
- 150ml (1/2 cup + 2 tbsp) whole milk
- 100g (3/4 cup) plain flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 113g (1/2 cup) unsalted butter, softened
- 150g (3/4 cup) fine sugar
- 1 tsp vanilla extract
Preparation:
Start by soaking the fine semolina flour in whole milk for 30–60 minutes, allowing it to soften while you prepare the other ingredients. In a separate bowl, sift together the plain flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened unsalted butter and fine sugar until the mixture is light, fluffy, and pale in color. Add the vanilla extract and mix until fully combined. Incorporate the soaked semolina flour mixture into the butter and sugar blend, stirring until well combined. Gradually fold in the sifted dry ingredients in two batches, using a spatula to avoid overmixing. Transfer the batter to a greased and parchment-lined 9x5x3-inch loaf pan. Bake in a preheated oven at 180°C/355°F for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack before slicing. Serve and enjoy this moist and fluffy eggless semolina cake as a perfect tea-time treat or dessert!
