Moist Mannik Semolina Cake with Kefir

Quick Recipe Version (TL;DR)

• Yield: 10 servings
• Prep Time: 15 minutes (plus 30 minutes soaking)
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 1 cup (160 g) fine wheat semolina
• 1 1/2 cups (360 ml) kefir or plain whole-milk yogurt
• 2/3 cup (130 g) granulated sugar
• 2 large eggs
• 1/4 cup (60 g) unsalted butter, melted
• 1/2 cup (65 g) all-purpose flour
• 2 tsp (8 g) baking powder
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 1 tsp lemon zest (optional)

Do This

• 1. Stir semolina with kefir; soak 30 minutes.
• 2. Heat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round pan; dust lightly.
• 3. Whisk eggs, sugar, vanilla, and lemon zest until pale; whisk in melted butter.
• 4. In another bowl, whisk flour, baking powder, and salt.
• 5. Stir egg mixture into soaked semolina; fold in dry ingredients just until combined.
• 6. Pour into pan; bake 40 minutes until golden and a toothpick tests clean.
• 7. Cool 10 minutes, unmold, dust with powdered sugar; serve with jam or a spoon of sour cream.

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Why You’ll Love This Recipe

• Tender, moist crumb thanks to a simple kefir (or yogurt) soak.
• Stir-and-bake ease—no mixer needed and pantry-friendly ingredients.
• Balanced tang pairs beautifully with a dusting of sugar, jam, or cool sour cream.
• Reliable texture and golden crust in under 90 minutes start to finish.

Grocery List

• Produce: 1 lemon (for optional zest)
• Dairy: Kefir or plain whole-milk yogurt; unsalted butter; sour cream (for serving); eggs
• Pantry: Fine wheat semolina; all-purpose flour; granulated sugar; powdered sugar; baking powder; vanilla extract; fine sea salt; jam (raspberry, sour cherry, or apricot)

Full Ingredients

For the Cake

• 1 cup (160 g) fine wheat semolina
• 1 1/2 cups (360 ml) kefir or plain whole-milk yogurt (if using yogurt, thin with 2 tbsp milk)
• 2/3 cup (130 g) granulated sugar
• 2 large eggs, room temperature
• 1/4 cup (60 g) unsalted butter, melted and slightly cooled
• 1/2 cup (65 g) all-purpose flour
• 2 tsp (8 g) baking powder
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 1 tsp finely grated lemon zest (optional)

For Pan Prep

• 1 tsp softened butter
• 1 tbsp semolina or flour, for dusting

For Serving

• 1 tbsp (8 g) powdered sugar, for dusting
• About 1/2 cup jam (raspberry, sour cherry, or apricot)
• About 1/2 cup cold sour cream

Step-by-Step Instructions

Step 1: Soak the semolina

In a medium bowl, stir together the semolina and kefir (or yogurt thinned with 2 tbsp milk). Let the mixture stand for 30 minutes at room temperature. This soak hydrates the semolina so the cake bakes up tender and moist.

Step 2: Prep the oven and pan

Heat the oven to 350°F (175°C) with a rack in the center. Grease an 8-inch (20 cm) round cake pan with softened butter, line the bottom with a circle of parchment, then dust the sides lightly with semolina or flour. Tap out any excess.

Step 3: Whisk the egg mixture

In a separate bowl, whisk the eggs, granulated sugar, vanilla, and lemon zest (if using) for 1–2 minutes until pale and slightly thickened. Whisk in the melted, slightly cooled butter until smooth.

Step 4: Combine the dry ingredients

In a small bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even leavening and prevents clumps.

Step 5: Make the batter

Stir the egg mixture into the soaked semolina until combined. Add the dry ingredients and fold gently with a spatula just until no dry streaks remain. The batter will be thick but spreadable—avoid overmixing.

Step 6: Bake

Scrape the batter into the prepared pan and smooth the top. Bake for 40 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges will pull slightly from the sides.

Step 7: Cool and serve

Cool the cake in the pan on a rack for 10 minutes. Run a thin knife around the edge, invert onto a plate, peel off the parchment, and flip upright onto a serving platter. Cool 10–15 minutes more. Dust with powdered sugar and serve warm or at room temperature with jam or a spoon of sour cream.

Pro Tips

• Weigh ingredients for the most consistent crumb; semolina packs differently in cups.
• Soak time matters—30 minutes lets semolina fully hydrate for a plush texture.
• If using thick yogurt, thin with milk so the soak mixture is pourable, like heavy cream.
• Use a springform pan for the easiest unmolding and clean edges.
• Avoid opening the oven for the first 25 minutes to keep the cake from sinking.

Variations

• Lemon-Berry Swirl: Add 1 extra teaspoon lemon zest and swirl 1/3 cup thick raspberry or sour-cherry jam into the top of the batter before baking.
• Apple-Cinnamon Mannik: Fold in 1 small peeled, grated apple and 1/2 tsp ground cinnamon; reduce kefir by 2 tbsp to balance moisture.
• Honey-Glazed: Warm 2 tbsp honey with 1 tsp lemon juice; brush over the hot cake as soon as it comes out of the oven for a glossy finish.

Storage & Make-Ahead

Store cooled cake, tightly wrapped, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze slices well-wrapped for up to 2 months; thaw at room temperature. To make ahead, soak the semolina in kefir for up to 12 hours in the refrigerator, then bring to room temperature and proceed with the recipe.

Nutrition (per serving)

Approximately 215 calories; 7 g fat; 32 g carbohydrates; 5 g protein; 1 g fiber; 150 mg sodium. Based on 10 servings and excludes jam or sour cream.