Semolina's coarse texture comes from durum wheat's hardest endosperm layer—regular flour can't replicate this ancient grain structure.
Semolina Cakes
Indulge in these delightful Semolina Cakes—a nutritious treat crafted with just five simple ingredients! Bursting with protein and low in calories, they’re the perfect guilt-free snack to keep you satisfied. Whip them up in no time for an easy meal prep option that’s as tasty as it is healthy!
quickhealthy
vegetariandairy-freenut-freegluten-freeegg-freevegan
Prep
15
min
Cook
10
min
Serves
10
people
Level
beginner
📝 Ingredients
Serves 10Servings:
🥛Dairy & Eggs(1)
- 1 Ei
🫙Pantry Staples(2)
- 3g Backpulver (0.11 oz)
- 1 Scoop Chunky Flavour* Vanilla Perfectioncan replace with 50g sugar
📦Other(2)
- 120g Magerquark (4.24 oz)
- 40g Weichweizengrieß (1.41 oz)
👨🍳 Instructions
- 1
Mix all ingredients together to form a smooth dough. It should be quite firm, so no additional water is needed.
- 2
Fry the cakes in a non-stick pan on both sides and enjoy immediately.
💡 Pro Tips
- ✓Toast semolina flour in a dry pan for 3-4 minutes at medium heat before mixing to develop nutty flavors and reduce raw flour taste through Maillard reactions.technique3-4 minutes
- ✓Let the semolina dough rest for 15-20 minutes after mixing so the coarse grains fully hydrate and create a smoother, less gritty texture.timing15-20 minutes
- ✓Maintain pan temperature at 300-325°F for semolina cakes because higher heat burns the exterior before the dense interior cooks through properly.equipment300-325°F
- ✓Use fine semolina (semolina rimacinata) rather than coarse because it creates better binding and reduces cooking time by 25-30%.ingredient25-30% faster cooking
- ✓Press cakes gently with spatula during first 2 minutes of frying to ensure even contact with pan surface and prevent air pockets from creating uneven browning.technique2 minutes
Cuisine: snack • Translated from: german
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