Baking History

A Taste For The Past

Semolina Cake (Torta di semolino)

Posted by bakinghistory on August 4, 2007


A classic Italian cake with a creamy texture and a nice flavor of almonds and lemon zest

From the original recipe by Pellegrino Artusi

In: “La Scienza in Cucina e l’Arte di Mangiar Bene” 1891–Italy


1 quart (1 liter) whole milk

3/4 cup (130 g) fine semolina

3/4 cup (130 g) sugar

3/4 cup (100 g) blanched almonds (whole)

1-1/2 tbsp (20 g) butter (unsalted)

4 eggs

grated zest of 1 (organic) lemon

1/8 tsp (.5 ml) pure almond extract (or to taste)

1 pinch of salt

Confectioners’ sugar to sprinkle on top


Grind the almonds with the sugar until very fine and set aside. If the almonds are not ground fine enough this will affect the texture of the cake, making it gritty rather than smooth.

Bring the milk to a boil with a pinch of salt and the lemon zest, then add the semolina little by little, whisking constantly to prevent lumps. Cook the semolina for about 8 minutes, on low heat, stirring constantly to prevent scorching. Then add the almond-sugar mixture and cook for 1 minute more, finally add the butter and stir until well mixed. Take off the heat, mix in the almond extract and set aside to cool.

Meanwhile, preheat the oven to 350° F (180°C) and lightly oil a 10-inch (25 cm) springform pan.

When the semolina mixture is lukewarm add the eggs (the eggs should be beaten and put through a fine strainer). Mix well until the mixture is smooth and glossy. Distribute the semolina mixture in the pan and bake for about 45 minutes, or until golden on top.

Let the cake cool in the pan on a rack. When cold unmold the cake and cut it into diamonds or squares. Sift confectioners’ sugar on top only when ready to serve, or it will make the cake soggy.

Refrigerate any remaining portions.

13 Responses to “Semolina Cake (Torta di semolino)”

  1. Trish said

    This looks good! I’m enjoying your blog with the historical recipes –


  2. bakinghistory said

    Hi Trish!:-)

  3. Chanit said

    I love semolina !
    And your cake looks SO creamy and yummy !!
    Thanks for sharing:-)

  4. bakinghistory said

    Hi Chanit!! Thank you:-)

  5. theinversecook said

    Semolina in cakes is a favorite of mine. I must make this cake. Love the premise of your blog. Regards, Nils.

  6. bakinghistory said

    Thanks Nils:-)

  7. Hi… your semolina cake looks so tempting, got to try your recipe. thanks

  8. bakinghistory said

    Hi Rita:-) Thanks!

    It is a really nice cake, and easy to make.

  9. Deeba said

    What an exquisite cake with such a different recipe…would love to try this soon. Thanks for the great post. This is the first time I’ve been to your blog…love it! Cheers

  10. bakinghistory said

    Hello and welcome!:-)
    I just visited your blog and it is great!:-)

  11. […] Day ’07: Parker House RollsChocolate Cake with Fudge FrostingMini Custard Pies (Mini Pie Revolution)Semolina Cake (Torta di semolino)BBD #04 RoundupCocoa BreadSteamed Chocolate-Hazelnut Pudding with Caramel Sauce (SHF#38)Candied […]

  12. Andrea said


    Congratulation on your blog! What a nice idea to publish historical recipes!
    I did your cake and posted in my blog with your link! I really love it! Thanks for sharing!

  13. bakinghistory said

    @ Andrea: Hi! Thank you so much! I am very happy to know that you tried this recipe and liked it. Thanks for the link! I visited your blog and I think it is great.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 25 other followers

%d bloggers like this: