Semolina Cake with Ginger and Pine Nuts

An Italian tradition, semolina cakes can range from savory to sweet; this one, leavened with beaten egg whites, is a light and easy dessert for any night of the week. Makes one 8-inch cake

semolina cake recipe


  • Unsalted butter for greasing the pan
  • 1⁄2 cup plus 2 tablespoons semolina fl our, plus
  • additional for dusting
  • 1⁄3 cup crystallized ginger
  • 1⁄4 cup plus 2 tablespoons pine nuts
  • 4 large eggs, separated (see page 19),
  • at room temperature
  • 1⁄4 teaspoon salt
  • 3⁄4 cup sugar
  • 1 teaspoon ground ginger


  1. Position the rack in the oven and preheat to 350°F.
  2. Lightly butter an 8-inch spring form cake pan.
  3. Place the crystallized ginger in a food processor fitted with the chopping blade; pulse until chopped. Add the pine nuts and process until it becomes paste like.
  4. Place the egg whites and salt in a large bowl and beat until frothy, using an electric mixer at medium speed.
  5. Raise the speed to high and continue beating until soft peaks and raised up out of the whites, about 3 minutes.
  6. Beat the egg yolks and sugar in a second large bowl for about 4 minutes.
  7. The beaters should drizzle thick ribbons back onto the top of the batter, ribbons that do not immediately dissolve.
  8. Put in the ground ginger and put in the pine nut paste.
  9. Scrape down the beaters and remove them.
  10. Using a rubber spatula, fold in the semolina flour and a quarter of the beaten egg whites.
  11. Fold in the remaining beaten whites slowly and gently batter them.
Jessica Miller
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