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