Hard Wheat Semolina and Raspberry Cake

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A very moist, slightly dense and super tasty hard wheat semolina cake prepared with yogurt, frozen raspberries and hazelnut brittle. Enjoy it with a glass of sparkling strawberry wine or a pot of freshly brewed tea.

  • 2 Eggs, separated
  • 30 g Butter, at room temperature
  • 80 g Sugar
  • 15 g Vanilla sugar
  • 250 g 3.5% Plain yogurt
  • 250 g Hard wheat semolina
  • 2 tsp Baking powder
  • 200 g Frozen raspberries
  • 50 g Hazelnut brittle
  • Powdered sugar
  1. Preheat the oven to 175C/350F. Grease and flour a rectangle baking dish about 25cmx14cmx6.5cm/10”x5.5”x2.5”.
  2. Beat egg yolks, butter, and sugar until creamy. Stir in yogurt to combine. Beat egg white and vanilla sugar until stiff.
  3. Whisk together the semolina and baking powder, then sift the mixture into the liquid mixture. Gently stir to combine. Fold the egg white into the batter.
  4. Pour half of batter into the prepared pan, then top with 100 grams of frozen raspberries, now pour the remaining batter over the raspberries, finally cover with the remaining raspberries and sprinkle the hazelnut brittle over.
  5. Bake in the center of hot oven for 65 minutes until golden brown. Remove and leave the cake in the pan for 15 minutes before turn it out onto a wire rack to cool. Dust the top with powdered sugar.


Rosa's Yummy Yums 3/3/11 21:07

A lovely cake! I love raspberry treats.



Treat and Trick 3/3/11 21:13

Tempting and beautiful cake! Wanna a slice now...

Priya 3/3/11 21:23

Thats an elegant and great looking cake..

alison 3/3/11 21:25

very elegant and beautiful cake!

FOODESSA 3/3/11 21:30

There are just certain desserts I know I'll make one day...and this is in the bag for sure. Love the hazelnut brittle...special touch!

Flavourful wishes,

kothiyavunu.com 3/3/11 21:31

Soooooooooo inviting..ur pics made me to fall in love :)

Indie.Tea 3/3/11 21:34

Ooo, that sounds delicious! I'm sure the wheat semolina adds great texture.

Michael Toa 3/3/11 21:39

What a beautiful looking cake. It looks so moist. And I have to go with the sparkling strawberry wine.. :)

Cool Lassi(e) 3/3/11 21:47

This dense loaf cake looks fabulous~ A perfect tea time cake.

Suchi 3/3/11 21:50

looks moist and lovely angie- would sure enjoy it with a cup of coffee!

ann 3/3/11 21:53

What a special cake!

Ana Rita 3/3/11 22:06

I'm salivating Angie.....


Chris's Gourmet Fashion 3/3/11 22:19

Looks so good and such beautiful photos! Probably works great with fresh raspberries too. Thanks for sharing this.

Stella 3/3/11 22:28

Pretty, Angie! I love the way semolina give cakes and cookies such a lovely yellow color. And I bet the raspberries make this so moist. Nice!

Chef E 3/3/11 22:37

I don't think I have ever had a bite of baked goods with raspberry, only as a topping, but this looks good! Hubby loves for me to make fresh fruit desserts for him.

Rosemary 3/3/11 22:45

Oh that looks mahvelous!! The raspberries look like little jewels. I drool over anything with raspberries in it.

joy 3/3/11 23:10

That looks wonderful. I am loving the raspberries.

Belinda @zomppa 3/3/11 23:17

Delicious!! What a lovely cake - the wheat is fantastic!!

Cherine 3/3/11 23:22

This is a fabulous cake!! Love the raspberries!!

CaThY 3/3/11 23:23

very pretty & yummy looking cake :)

OohLookBel 3/3/11 23:39

I've never seen hard wheat semolina before, but it sounds lovely in this cake. Love the brittle on top, too.

Tiffany 3/3/11 23:57

This cake looks so moist!

Wilde in the Kitchen 4/3/11 00:10

Love the combination of raspberries and hazelnut toffee. Wonder where I can find some toffee around here?

Pegasuslegend 4/3/11 00:23

this looks great never used semolina what a nice texture it gave!

Carolyn 4/3/11 00:26

I love all of the ingredients here, the raspberries, the semolina and the hazelnut. Just gorgeous!

Sharon @ Fun and Life 4/3/11 00:28

What a beautiful cake Angie! Raspberries are the best! And I love hazelnut so I think the brittle is a great touch (even if I'm not too sure what brittle is exactly haha). It's hazelnut, that's all I need to know to love it!

Firefly 4/3/11 00:33

That would be perfect with my coffee :) wish I had some now!

All Things Yummy 4/3/11 00:55

Looks delicious and I love raspberries.

Claudia 4/3/11 00:55

Wow Angie - a triple threat - the semolina for gorgeous texture, those luscious berries and the hazelnut brittle. This is in my future.

Jeannie 4/3/11 01:50

Love the colour of this cake, I like semolina in my bakes too, gives a very nice texture to cakes and breads! Yum!

Maria 4/3/11 02:45

That looks amazing, raspberries are my favourite so this is definitely right up my alley! :-)

aipi 4/3/11 02:50

Texture is so important in the baked breads and you did a marvelous job there!

US Masala

Torviewtoronto 4/3/11 03:01

beautiful colours looks delicious

Lisa H. 4/3/11 03:54

Nice one... :) I agree with Wendyywy... trying to see myself biting into the warm toasted slice with melted butter.... :D

Elin 4/3/11 04:18

This looks great...I have never eaten semolina cake before...it must be great in taste from your well taken shots of your cake. Thanks Angie for this lovely semolina cake with the fresh raspberry in it...SLURP !

Bridgett ~ La Bella Cook 4/3/11 04:24

Wow, this looks like something straight out of a bakery. I love the dense yet moist looking texture and the raspberries are perfection.

Angela 4/3/11 04:40

I have never heard of hazelnut brittle. I can only imagine that it is the best stuff in the world. My father is a huge fan of hazelnuts (especially Cadbury wholenut bars) and I would love to find a good recipe to try out for him. Any suggestions?

Rosy 4/3/11 04:41

Wow! I love how moist and yet dense it is. So different. Great job!

veggietestkitchen 4/3/11 04:57

oh my, this is a wonderful cake! I love cakes that are made with things like semolina and polenta. They're so hearty and nutty tasting. These pics are also great. Thanks for sharing this. Cheers.

Rumana Rawat 4/3/11 05:30

Hello Dear,
This looks awesome u can send it to my event.. http://rumanarawat.blogspot.com/2011/03/treat-to-eyes-series-1.html

kitchen flavours 4/3/11 05:51

I love semolina cakes! Your raspberrry cake looks fabulous, gorgeous colour. Would be nice to have a slice for my afternoon tea!

Jenny (VintageSugarcube) 4/3/11 06:04

Ohhh goodness, gracious. What I woudn't do for a slice of that raspberry ridiculousness!! I need to make that SOOOON!

sanjeeta kk 4/3/11 06:57

Semolina in cake is such a good idea! Lovely cake.

MaryMoh 4/3/11 07:09

The raspberries make this cake look very delicious. I need a big slice now :D

Anonymous 4/3/11 07:30

What a lovely recipe - your cake looks superb.
:-) Mandy

Marie@moneyrake.com 4/3/11 07:39

This is so much tempting and healthy, can't wait to try this one!

Lora 4/3/11 07:50

ooh beautiful cake perfect for 3pn German coffe time. Love the krokant accent.Yum!

maameemoomoo - a ½ food blog 4/3/11 08:21

So pretty!

Love the colours.. red raspberry and white flowers.. Simply gorgeous!

Hard wheat semolina? Is that the same as the usual semolina?

Sharmilee! :) 4/3/11 09:00

Aw beautiful looking cake loaf

Pete 4/3/11 10:13

Sure looks like the cake texture I like very much!

Angie's Recipes 4/3/11 10:34

@maameemoomoo - a ½ food blog
There are other types of semolina, like rice, or corn. If you meant "durum wheat semolina" by "usual semolina", then the answer is YES.
The semolina I used, yellow in colour, is the one made from hard wheat or durum wheat.

Lauren 4/3/11 12:16

Eat like a cat/drink like a dog hysterical. I love the yogurt in this cake. I don't eat wheat, have you cooked at all with chickpea flour? I just bought some and wonder if any of your recipes use it.

Heavenly Housewife 4/3/11 14:15

This is the kind of cake that goes so perfect with tea. Those raspberries in there look so nice and juicy.
*kisses* HH

Jenn 4/3/11 14:15

I was hooked at raspberry...then I read hazelnut brittle!!! OMG I would love a slice of that right now!

Carol @ There's Always Thyme to Cook 4/3/11 14:30

Very pretty cake, love your idea to have it with some sparkling wine!

marla 4/3/11 14:34

That hazelnut brittle topper is genius!! This cake looks moist & full of flavor. Love the raspberries. xo

Karen 4/3/11 14:58

Angie, this cake looks ridiculously good!! I love the crunchy addition of hazelnut brittle on top. Simply fabulous.

Tina 4/3/11 15:32


Sonia 4/3/11 15:41

Amazing semolina cake, loved the colors, so refreshing and inviting + raspberries, great combo in one shot. wud try it soon !

Debbi Does Dinner Healthy 4/3/11 16:58

You make the most interesting recipes! This looks great, thanks!

lena 4/3/11 17:07

hi angie, that's a pretty loaf of cake and hazelnut topping sounds great.

Susi 4/3/11 19:01

What a great looking cake and what a unique recipe using hard wheat semolina and hazelnut brittle. I bet this would be fantastic with a big cup of coffee :o)

Devaki 4/3/11 20:20

I luv that you used semolina - so old world and so wonderful with he fresh berries ANGIE. Thanks for getting us ready for spring :)

chow! Devaki @ weavethousandflavors

blackbookkitchendiaries 4/3/11 20:38

I would love a big slice of this with my cup of tea right now! it looks so lovely:) thank you for sharing this.

Catherine 4/3/11 21:41

Looks so delicious! Wonderful recipe...Blessings, Catherine

Biren @ Roti n Rice 4/3/11 23:10

Your semolina cake looks gorgeous! I would love to have it with a cup of tea please :)

scrambledhenfruit 5/3/11 00:32

This raspberry cake looks delicious! Raspberries are my favorite berry, and they look so pretty in this. I'd love some with my tea! :)

Reeni 5/3/11 03:45

What a beautiful bread Angie! I love the bright burst of raspberries in them and that crackly top! Scrumptious.

Elisabeth 5/3/11 04:25

Hi Angie-I love this gorgeous raspberry cake, so vibrant with color and flavor, especially the crunchy brittle topping. Great recipe, thanks for sharing!

Sue 5/3/11 05:12

Your cake looks so beautiful studded with the raspberries! I KNOW I would love this loaf!

Christine@Christine's Recipes 5/3/11 12:03

Love the red colour and taste of raspberry in this semolina cake, beautiful cake!

Joanne 5/3/11 13:52

I really adore the crumb of that cake! It looks dense in the best possible way. And that crunch on top. Yum.

Hornsfan 5/3/11 15:39

Beautiful cake Angie, I love the ingredients you used they sound fabulous and healthy!

wenn 5/3/11 16:39

i want a slice too!

Angie's Recipes 5/3/11 17:12

Can't easily get chickpea flour here..but I sure will love to try them in the baked goods.

SavoringTime in the Kitchen 5/3/11 18:27

Oh my goodness, this looks delicious! I don't think I've seen hazelnut brittle but if I do it might not make it onto this recipe before I eat it all :) I'm putting the ingredients on my shopping list today!

Raina 5/3/11 23:16

Such unique ingredients. It sounds wonderful:)

Victor 6/3/11 01:17

Love the raspberry cake. I never attempted using semolina. That's an ingredient that will sure keep in mind.

Mary 6/3/11 02:52

This is really a lovely cake. I like to have a slice with my coffee. I hope you have a wonderful weekend. Blessings...Mary

Catherine 6/3/11 03:01

Dear Angie, Thank you for your birthday wishes. Everything on the page looks so good. Your a wonderful cook. Blessings, Catherine oxo

Melanie 6/3/11 03:17

Looks wonderful! What great photos you have of that sliced cakes - I can almost taste the raspberries by looking at it!

Sonia (Nasi Lemak Lover) 6/3/11 04:41

Wish I can have a slice of this yummy cake for my afternoon coffee.

tasteofbeirut 6/3/11 18:31

A wonderful variation on our traditional nammoura! I love the tangy taste of raspberries and it marries very well with the semolina texture.

sara @ CaffeIna 7/3/11 01:37

How did I miss this?! I love semolina desserts but semolina and raspberries looks just perfect!

Eva 7/3/11 04:36

So beautiful. My family is Greek and we make a lot of desserts with semolina, it just has such a great texture and nice, corn-like sweetness. My mouth is beginning to water just looking at these photos, it looks so nice and moist and dense!

tigerfish 7/3/11 06:10

Very special! The hazelnut brittle adds a wonderful texture to the cake.

Abhilash Pillai 7/3/11 10:12

everything looks lovely here... the cake is no exception :)

Jo 7/3/11 15:33

Ooh I love the look of this cake especially the delicious raspberries peeping through the crumbs.

theUngourmet 8/3/11 06:59

I've been craving raspberries! This looks perfect for breakfast with tea...or coffee. yummy!

Lindsey @ Gingerbread Bagels 9/3/11 01:09

What a gorgeous cake. I especially love the bright color of the raspberries, so pretty! :) What a creative idea to use hazelnut brittle, that sounds amazing.

Olivia 10/3/11 04:04

wow just love this cake. Thanks for sharing the recipe

A Thought For Food 12/3/11 00:29

This cake is torturing me because I can't bring myself to use frozen raspberries... Will have to just wait it out. But it looks incredible!

Dee D. 13/3/11 03:26

Wow, that looks so delicious :) I love raspberries ;)

Anonymous 13/3/11 16:44

Yummy, this looks great! Anything with whole wheat flour seems to turn out dense for me, the challenge is getting it to be moist at the same time. And this is both!

Xiaolu @ 6 Bittersweets 14/3/11 06:26

Wow this looks so awesome, Angie! I love berries baked into sweet muffins or quickbreads and also the texture you get from semolina or cornmeal. Can I have a slice, please? 8)

denise @ bread expectations 17/3/11 07:07

The thumbnail photo for this recipe was so eyecatching, I had to click on it! It's gorgeous and I love the suggestion of sparkling strawberry wine with it! Lovely....

A little bit of everything 20/3/11 04:45

what a gorgeous cake. Lately I'm trying to cut back on chocolate intake and replace it with raspberries. Your cake sounds perfect. wonderful photos too
thanks for sharing.

DessertForTwo 23/3/11 06:11

This is a gorgeous cake!
I love the use of semolina!

Anonymous 23/3/11 20:45

Just came across your website. There are so many recipes here that look amazing, but this one especially caught my eye. Yum!

Emma 26/3/11 10:50

Wow!!! that looks awesome...

Denisel 5/8/12 10:13

This cake makes my mouth waters....I am happy I chanced upon your website!


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