Semolina Cake with Plums

5 from 6 votes
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 1 piece Organic lemon
  • 450 g Plums
  • 500 ml Milk
  • 100 g Finest baking sugar
  • 1 Packets Vanilla sugar
  • 100 g Soft wheat semolina
  • 3 piece Eggs (M)
  • 60 g Butter
  • 100 g Ground almonds
  • Powdered sugar


  • Line a springform pan (Ø 24 cm) with baking paper. Preheat the oven (top / bottom heat: 180 ° degrees / convection: 160 ° degrees). Wash the organic lemon with hot water, dry it and finely rub the peel. Wash the plums, pat dry, stone and quarter.
  • Put the milk, sugar and vanilla sugar in a saucepan and bring to the boil. Stir in the semolina with the whisk. Take the pan off the stove and let the semolina swell for about 3 minutes. Separate the eggs. Beat the egg whites until stiff. Stir egg yolks, butter, lemon zest and almonds into the semolina while it is still hot.
  • First fold the egg whites and then the plums into the semolina mixture. Pour the mixture into the prepared springform pan and bake for about 50 minutes. Take the cake out of the oven and let it cool in the tin for about 20-30 minutes. Then carefully loosen the edge of the mold and put in the cold. Sprinkle with powdered sugar before serving.


  • Make the cooking test with a wooden stick or a roulade needle. Put the stick in the thickest part of the pastry, if no crumbs get stuck when you pull it out, it's done.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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