Ingredients

• Kefir: 200 ml
• Egg: 1 large
• Semolina: 1 cup (about 160g)
• Sugar: 100g
• Baking powder: 1 teaspoon
• Vegetable oil: 50 ml
• Pumpkin: 200g, grated

Instructions (Step-by-Step)

Step 1: Prepare the Ingredients

1. Grate the pumpkin: Start by peeling and grating 200g of fresh pumpkin. The grated pumpkin will blend smoothly into the cake batter, adding moisture and a subtle sweetness. Set the grated pumpkin aside.
2. Soak the semolina: In a medium-sized bowl, combine 1 cup of semolina with 200 ml of kefir. Stir well to ensure the semolina absorbs the kefir. Let the mixture sit for about 15-20 minutes to allow the semolina to soften. This step is crucial for achieving the cake’s light, fluffy texture.

Step 2: Make the Cake Batter

1. Whisk the egg and sugar: In a separate large mixing bowl, whisk 1 egg with 100g of sugar until the mixture becomes light and frothy. The sugar should dissolve into the egg, creating a smooth, pale yellow mixture.
2. Add the oil: Gradually pour in 50 ml of vegetable oil while continuing to whisk. The oil adds moisture to the cake, ensuring it doesn’t dry out during baking.
3. Combine the wet ingredients: After the semolina has soaked in the kefir, add the semolina-kefir mixture to the egg, sugar, and oil mixture. Stir gently until everything is well combined.
4. Add the grated pumpkin: Stir in the 200g of grated pumpkin. Make sure the pumpkin is evenly distributed throughout the batter, as it will give the cake a moist, rich texture and natural sweetness.
5. Add the baking powder: Finally, sift 1 teaspoon of baking powder into the mixture and fold it in gently. The baking powder helps the cake rise, making it light and airy.

Step 3: Bake the Cake

1. Preheat the oven: Preheat your oven to 180°C (350°F).
2. Prepare the baking pan: Grease a round or rectangular baking pan (about 20-22 cm) with a little oil or line it with parchment paper to prevent sticking.
3. Pour the batter: Pour the cake batter into the prepared pan, spreading it evenly with a spatula.
4. Bake the cake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown, and the cake should feel firm to the touch.

Step 4: Cool and Serve

1. Cool the cake: Once the cake is baked, remove it from the oven and allow it to cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely.
2. Slice and serve: Once the cake has cooled, slice it into squares or wedges. This cake can be served warm or at room temperature. It pairs well with a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of honey if you want a little extra sweetness.

Cooking Tips

• Pumpkin preparation: If you prefer, you can cook the pumpkin before grating it. Simply steam or roast the pumpkin until tender, then mash it before adding it to the batter. This gives the cake an even smoother texture.
• Adding spices: For extra flavor, you can add a pinch of cinnamon, nutmeg, or ginger to the batter. These spices pair wonderfully with the natural sweetness of the pumpkin and enhance the cake’s autumnal flavor.
• Adjusting sweetness: If you prefer a less sweet cake, you can reduce the amount of sugar by 20-30g. Alternatively, you can use honey or maple syrup instead of sugar for a more natural sweetness.
• Gluten-free option: If you want a gluten-free version, you can substitute the semolina with gluten-free oat flour or a gluten-free baking mix. Keep in mind that the texture may change slightly, but the cake will still taste delicious.

Storage

• Room temperature: Store the cake in an airtight container at room temperature for up to 2 days. The cake remains moist due to the pumpkin and kefir but is best enjoyed fresh.
• Refrigeration: If you want to keep the cake for longer, store it in the refrigerator for up to 5 days. Allow the cake to come to room temperature or warm it up slightly before serving.
• Freezing: You can freeze the cake by wrapping individual slices in plastic wrap and placing them in an airtight container or freezer bag. The cake can be frozen for up to 2 months. Thaw the slices at room temperature or reheat them in a microwave before serving.

Nutritional Facts (Per Serving, Based on 8 Servings)

• Calories: 180 kcal
• Protein: 4 g
• Carbohydrates: 28 g
• Fat: 6 g
• Fiber: 2 g
• Sugar: 12 g
• Calcium: 8% DV
• Iron: 5% DV

Frequently Asked Questions

1. Can I use a different type of flour instead of semolina?
   • Yes, if you don’t have semolina, you can substitute it with all-purpose flour, whole wheat flour, or a gluten-free flour alternative. However, semolina gives the cake a unique texture, so keep in mind that the substitution may alter the final texture slightly.
2. What is kefir, and can I substitute it?
   • Kefir is a fermented milk product similar to yogurt but thinner in consistency. It adds moisture and a slight tang to the cake. If you don’t have kefir, you can substitute it with plain yogurt, buttermilk, or even sour cream for similar results.
3. How can I make the cake more decadent?
   • To make the cake richer, you can add 100g of chopped nuts (such as walnuts or pecans), raisins, or chocolate chips to the batter. You can also frost the cake with a cream cheese icing for added indulgence.
4. Can I use canned pumpkin puree?
   • Yes, you can use canned pumpkin puree instead of freshly grated pumpkin. Just ensure that it is pure pumpkin without any added sugars or spices. The consistency of the batter might be slightly softer, but the cake will still turn out delicious.
5. How do I know when the cake is fully baked?
   • Insert a toothpick into the center of the cake—if it comes out clean with no wet batter, the cake is done. The top should be golden, and the edges should be pulling away slightly from the sides of the pan.

Conclusion

Pumpkin semolina cake with kefir is a simple, wholesome, and delicious dessert that combines the sweetness of pumpkin with the unique texture of semolina. The tangy kefir adds a lovely lightness to the cake, while the sugar and pumpkin provide just the right amount of sweetness. This cake is perfect for any occasion, whether you’re looking for a healthier sweet treat or a cozy autumn dessert.

With its straightforward ingredients and easy preparation, this cake is ideal for both beginners and experienced bakers alike. Serve it warm or at room temperature, and enjoy the delightful blend of flavors and textures that this pumpkin semolina cake offers!