Mini sweet semolina cakes

Ingredients

• 380 g Medium durum wheat semolina (Not couscous semolina, medium semolina for a slightly granular texture)
• 125 g Plain yogurt (Unsweetened plain yogurt, ideal for binding the dough)
• 1 Egg (Medium-sized egg)
• 70 g White sugar
• 70 g Sunflower oil (Approximately 70 ml)
• 1 sachet Vanilla sugar (1 packet) (Approximately 8 g)
• 1 pinch Salt
• 15 g Baking powder
• 1 tsp Fennel seeds (optional) (For a slightly aniseed flavor)
• 1 tbsp Grated coconut (For the final coating)
• a few drops Additional oil (for shaping) (Prevents the dough from sticking to fingers)

Instructions

1. Prepare the dry ingredients

   In a bowl, mix the white sugar, vanilla sugar, pinch of salt and baking powder.

   Time: PT5M

2. Mix the egg and sugar

   Break the egg into the same bowl and whisk vigorously until the mixture becomes slightly frothy.

   Time: PT3M

3. Incorporate the oil

   Pour the sunflower oil in a stream while continuing to whisk to create an emulsion.

   Time: PT2M

4. Add the yogurt

   Stir in the plain yogurt and mix until you obtain a homogeneous batter.

   Time: PT2M

5. Mix the semolina and baking powder

   Add the medium semolina and baking powder to the previous mixture. Stir vigorously until the semolina absorbs the liquid and forms a compact dough.

   Time: PT5M

6. Dough resting

   Cover the bowl with plastic wrap or a clean kitchen towel and let rest for 10 minutes so the semolina absorbs the liquid.

   Time: PT10M

7. Prepare the coating

   In a small bowl, mix the grated coconut with a second packet of vanilla sugar.

   Time: PT2M

8. Shape the cakes

   Divide the dough into 10 equal portions of about 70 g each. Roll each portion between the palms to form a ball, then coat it in the coconut‑vanilla sugar mixture.

   Time: PT8M

9. Place on the tray

   Place the balls on a baking sheet lined with parchment paper, spacing them slightly. Very gently flatten each ball with the back of a spoon.

   Time: PT3M

10. Bake

    Put the tray in a preheated oven at 180°C and bake for 12 minutes until the cakes are golden and slightly crisp.

    Time: PT12M

    Temperature: 180°C

11. Cooling

    Remove the tray from the oven, let the cakes cool for 5 minutes then transfer them to a wire rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

240

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Medium durum wheat semolina: Fine semolina, Polenta
• Instead of Plain yogurt: Greek yogurt, Kefir
• Instead of Egg: Flax egg
• Instead of White sugar: Cane sugar, Honey (reduce the amount)
• Instead of Sunflower oil: Canola oil, Light olive oil
• Instead of Vanilla sugar (1 packet): Vanilla extract
• Instead of Salt: Sea salt
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Fennel seeds (optional): Cumin seeds
• Instead of Grated coconut: Oat flakes, Sliced almonds
• Instead of Additional oil (for shaping): Cooking spray

Equipment Needed

• Large mixing bowl
• Whisk or wooden spoon
• Kitchen scale
• Measuring spoon
• Baking sheet
• Parchment paper (optional)
• Spatula or ice cream scoop
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Dough resting (10 min) for semolina absorption
• Shape the balls with identical weight
• Bake at 180°C for 12 min to achieve a golden crust

Chef Tips from the Video

• Use parchment paper to prevent the cakes from sticking to the tray.
• Sprinkle a little extra vanilla sugar on top before baking for a stronger flavor.
• For a gluten‑free version, replace the semolina with rice flour or corn semolina.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Pack individually and freeze up to 1 month.

Room temperature: At room temperature, they stay fresh for up to 1 day, covered.

Make-Ahead Tips

• Prepare the dough the day before and keep it in the refrigerator; shape the cakes on the day of serving.
• The cakes can be baked ahead and reheated for 5 minutes in a 150°C oven.