Semolina Cake in Air Fryer: my version after a thousand inspirations, I tell you right away: this cake is thanks to (or because of 😂) social media!
Lately I’ve encountered many versions of semolina cake: some made it very tall and compact, others creamier, some without eggs, some with yogurt… each with its variation. Every time I thought: “I must try it too!”
So I did what I always do when a recipe intrigues me: I looked, read, compared… and then I chose the version that convinced me the most, adapting it to our beloved air fryer 💛
I wanted to try the simplest version of the Semolina Cake in Air Fryer, the one with raisins in the batter, which I soaked in Marsala before adding to the batter, and I assure you this little step changes everything: the raisins become fragrant, softer. It gives a delicate aroma that is noticeable but not overwhelming, adding natural sweetness and delightful softness to each bite. Then almonds on top and a nice sprinkle of granulated sugar before cooking, that’s where the magic happens ✨ During cooking, the sugar creates a slightly crunchy crust that contrasts with the soft inside. The almonds toast gently, and the aroma that is released is something wonderful.
The result is a soft yet perfectly compact cake, with the typical texture of semolina that makes it almost enveloping. And yes, because semolina is not only good for gnocchi😉
Why specifically in the Air Fryer?
Because, as you know, I like to experiment and see how far we can go with it!
And I assure you, even this time the fryer does not disappoint: a soft, delicate cake with that slightly enveloping texture that semolina provides.
The Semolina Cake in Air Fryer is a simple dessert, one of those that feel like home but with a modern touch in cooking, perfect for just a sprinkle of powdered sugar.
And the great thing is you can personalize it too: orange instead of lemon, chocolate chips, nuts… everyone can make it their own, just like I did after seeing all those versions online.
And you? Have you tried the semolina cake yet?
Tell me your version… maybe I’ll try it next time 😉💛
As always, I also leave you instructions for traditional oven baking.
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Air frying, Electric oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for a 20 cm pan
- 1 cup semolina
- 2 cups milk
- 3 tbsps sugar
- 2 tbsps butter
- 1 egg (medium)
- 1 lemon (untreated peel)
- 1.75 oz raisins
- 2 tbsps Marsala
- 1 pinch salt
- to taste almonds
- to taste powdered sugar
- 1 tbsp granulated sugar
Tools
Recommended Tools
- 1 Small saucepan
- 1 Air fryer
- 1 Hand whisk
- 1 Glass
- 1 Non-stick baking pan 8 inches
- 1 Food scale
- 1 Peeler
Steps
Preparing the Semolina Cake
Before starting, soak the raisins in a glass/bowl with Marsala. Wash the lemon, dry it, and with a peeler, peel the lemon without the white part and place it in a saucepan with milk and a pinch of salt.
Transfer the saucepan to the stove, bring to a boil, and remove the lemon peel.
Pour the semolina in a stream and mix with a whisk.
Add the butter and continue to stir.
Turn off the heat and add the sugar, stir again and let it cool for a few minutes.
Add the egg and mix until absorbed.
Drain the raisins, without squeezing them, add them to the mixture and mix with a spoon or spatula.
Butter the 8-inch non-stick pan, pour the mixture, level it, decorate with almonds, and sprinkle with a tablespoon of granulated sugar.
Preheat the air fryer to 320°F x 2/3 minutes and bake for 40 minutes.
Raise to 340°F and continue for 8/10 minutes.
Do the toothpick test and if dry, you can take it out. Let it cool completely before removing it from the pan. This step is important: when just baked, it is still delicate, but as it cools, it compacts perfectly and is easy to slice.
At this point, just transfer it to a serving plate, dust it with powdered sugar, cut the first slice (which, let’s be honest, is always the prettiest), and enjoy it leisurely💛
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Oven Baking
Preheat the oven and bake at 356°F for 50/55 minutes, always doing the toothpick test.
Storage
You can safely store the Semolina Cake at room temperature for 2–3 days, under a cake dome or well-covered with plastic wrap.
Since the raisins are soaked in Marsala, the cake stays soft and fragrant even the next day, in fact… I’ll tell you, the following day it’s even better because the flavors settle.
If it’s very hot, you can put it in the fridge, but remember to take it out at least 20 minutes before serving: at room temperature, it becomes soft again and releases all its aroma.
