Semolina Cake with Pumpkin and Kefir
A bright and beautiful treat for tea time! Semolina cake with pumpkin and kefir is a flourless pie where semolina binds everything together. That’s where the name comes from. You can add raisins or nuts to the pumpkin—or even replace it with fruit or berries.
Updated : 09 June, 2025
Easy
More than 1 hour.
Ingredients
200 grams
Semolina
250 milliliters
Kefir
240 grams
Pumpkin
100 grams
Sugar
1
Eggs
0.3 teaspoon
Baking soda
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can measure all ingredients using cups if you don't have a kitchen scale. I use a 1-cup (250 ml) standard measuring cup. Kefir can be any fat content.
Step 2
Use either fresh or frozen pumpkin. Grate fresh pumpkin. If using frozen, thaw it, drain the liquid, and blend it using an immersion blender.
Step 3
In a large mixing bowl, pour in the kefir and add the semolina. Mix well.
Step 4
Then add the egg and sugar.
Step 5
Stir all ingredients until smooth, then let the mixture sit for 30 minutes. During this time, the semolina will absorb moisture and thicken.
Step 6
Add baking soda, vanilla, and pumpkin to the batter. Mix and pour into a baking pan (about 7 inches / 18 cm). A springform pan works great. Line the bottom with parchment paper. Bake in a preheated oven at 350°F (180°C) for 35–45 minutes. The exact baking time and temperature depend on your oven.
Step 7
The finished semolina cake will rise slightly and turn a lovely golden color. Remove from the oven, let it cool slightly, and serve. You can dust it with powdered sugar. Perfect with tea or milk. Enjoy!