Semolina & ClemenGold Cakes

SemolinaCake Main SemolinaCake Main

These semolina cakes resemble a traditional cake served as a tea-time treat or dessert in Egypt. ClemenGold juice, a slice of the citrus on top and almonds, give these bakes a wonderful flavour. 

4 people 30 minutes 25 minutes


  • 1 tsp Baking Powder
  • 0.5 cup Butter
  • 0.5 cup Caster Sugar
  • 2 - Fresh Egg extra large
  • 175 ml Natural Yogurt
  • 2 cups Semolina Flour
  • 1 - SuperValu Signature Tastes Clemengold rind (finely grated)
  • 1 tsp Vanilla Essence


  • 200 ml Caster Sugar
  • 1 tbsp Rose Water
  • 50 g SuperValu Goodness Flaked Almonds roasted (see tip)
  • 200 ml SuperValu Signature Tastes Clemengold juice
  • 2 - SuperValu Signature Tastes Clemengold with the skin, cut in thin slices


  1. Syrup: Place sugar and juice in a small saucepan and stir over a medium heat until the sugar dissolves. Bring to the boil, reduce the heat and simmer 2-3 minutes or until a thick syrup forms. Remove from the heat and place ClemenGold slices in the hot syrup. Set aside and allow to cool. Stir in the rose water with the almonds.
  2. Cake: Preheat the oven to 180 °C and line 8 individual cake tins or holes of a muffin pan with a piece of baking paper.
  3. Beat butter and sugar in a large bowl with an electric beater until light and fluffy. Beat in ClemenGold rind and vanilla. Add eggs, one at a time, beating well after each addition.
  4. Stir in the semolina and baking powder. Stir in the yoghurt to form a smooth batter.
  5. Place a syrup-soaked ClemenGold slice at the bottom of each cake tin or muffin hole. Spoon batter on top. Bake 20-25 minutes or until a skewer comes out clean.
  6. Prick the cakes with a fork and spoon some of the cold syrup over the hot cakes. Allow to stand in the pan for a few minutes. Turn cakes out and carefully remove the papers.
  7. Place on a serving plate. Pour the rest of the syrup and nuts over the cakes. Allow to stand for a few minutes before serving.



1. To roast your own nuts, place in a dry frying pan and toast over a medium heat until golden brown. Take care not to burn them.

2. Substitute almonds with roasted pistachio nuts, or a mixture of the two.

3. These cakes are delicious served with Greek yoghurt.

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