This semolina cake was so delicious I ended up making a second one as soon as we ate the first. The dark brown sugar gives it a slight caramel flavor perfectly balanced by the kefir. This recipe comes from Together: Our Community Cookbook. After hearing about it, and loving the idea of a multicultural community cookbook, especially one for charity, I picked one up for a gift exchange with a group of friends. I ended up loving the book so much I immediately bought one for my daughter and a third for a friend.
1 c. semolina
1 c. plain kefir*
1 c. dark brown sugar, separated
7 Tbsp butter, softened
1 tsp. baking soda
1 tsp. vanilla extract
1/2 c. heavy cream
2 tsp. pumpkin spice pudding mix OR pinch xanthan gum and cinnamon
Mix the semolina and the kefir. Cover and refrigerate for 2 hours.
Preheat the oven to 350.
Remove 2 Tbsp pf the brown sugar and reserve for the cream. Beat the butter and brown sugar until light and fluffy. Then add the eggs and a pinch of salt and mix until combined again. Add the semolina mix and the baking soda and mix until well combined.
Grease a a 9" baking pan with tall sides, I used a spring-form pan. Smooth the batter in to the prepared pan and cake at 350 for 30-45 minutes. I know that is a huge range, the book calls for 45 minutes but mine was done at 30 so watch it. You can tell the cake is done when the top it totally browned and the center is not jiggly.
Remove from the pan to a wire rack and cool slightly.
For the cream topping combine the heavy cream and the reserved brown sugar. Beat until slightly thickened. Add in the pudding mix or xanthan gum and cinnamon. Continue beating until soft peaks or thick enough to hold a shape but not be stiff.
Dollop on top or serve on the side.
*Look for kefir in the yogurt section but if you can't find it combine 3/4 a cup of plain yogurt with 1/4 cup of milk as a substitution.