Super Moist Milk Cake recipe (also known as Moist Semolina Cake) was on my to-do list for a very long time. What attracted me to it was the fact that you pour hot milk over cake while it was still baking. It seemed very interesting, almost like self-saucing pudding cake.
I made the cake and shared it with my neighbors. They all liked it, but nobody could guess what was the “secret” of the cake.
The recipe said “use small baking pan”. I don’t remember exactly which pan I used, but I guess it was 8×8 inches.
Super Moist Milk Cake is a simple everyday cake with walnuts and semolina, that you can mix quickly and serve to your family.
Super Moist Milk Cake
Ingredients
- CAKE:
- 4 eggs
- 1 cup white sugar 200 g
- 1 tsp vanilla extract
- 2/3 cup semolina 100 g
- 1 cup ground walnuts 100 g, or hazelnuts or almonds or dessicated coconut
- SAUCE:
- 2 cups + 2 Tbsp milk 1/2 l
- 3 Tbsp white sugar
- 1 tsp vanilla extract
- grated chocolate for garnish
Instructions
-
CAKE: Mix whole eggs with sugar and vanilla extract. Add semolina and ground walnuts.
-
Pour mixture into a small buttered pan and bake for 15-20 minutes on 350 F (175 C).
-
SAUCE: In the meantime, boil milk and add sugar and vanilla extract. Pour hot milk sauce over cake and bake until cake soaks up all the sauce.
-
Take cake out of the oven and sprinkle with grated chocolate.
Is there no butter in the recipe? At all? Like in the cake for example? I’ve never heard about a cake without butter be4, but if you say so……than i’ll have to try to make this recipe cos it sounds weird to me!
Wish me luck…..
No, there is no butter in the recipe. I guess the fat from egg yolks and walnuts is just about enough.
This cornbread recipe is similar to the southern American classic with the addition of semolina flour. It can also be used to make muffins. I Preheat an oven to 400*f. Butter an 8×8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish. To me this is the best recipe for a cornbread without the sugar and honey. Semolina is essential especially if using a coarser corn meal or polenta that I put briefly through food processor. Full fat buttermilk is great as well as plain full fat yogurt. I used a 12″ cast iron skillet and… Read more »
Thank you, Grpa.
These looks a delicious moist cake, love the addition of hazelnut. I will look forward to make it. Thanks for sharing
You’re welcome, Azu!
No baking powder??
No baking powder. It seems that 4 eggs mixed with sugar are enough to make this cake rise, and it is soft because of all the milk.
Hello! This recipe sounds wonderful. I am all set to make it, but am wondering approximately how much longer it needs to bake after the milk mixture is added?? thanks Lynn
It needs to bake until cake soaks up all the sauce. I don’t know exactly how many minutes that is, probably 10-15 min.