Ingredients
- 160 g fine semolina
- 120 g all-purpose flour
- 3 large eggs
- 180 ml Québec maple syrup
- 120 ml plain yogurt
- 100 ml melted butter
- 2 tsp baking powder
- 1 lemon zest
- 1 pinch salt
- 120 ml maple syrup for the soak
- 120 ml water
- 1 tbsp lemon juice
Method
- Whisk eggs, 180 ml maple syrup, yogurt, butter, lemon zest, and salt.
- Fold in semolina, flour, and baking powder, then spread in a greased 23 cm square pan.
- Bake at 165 °C for 30–35 minutes, until golden and firm.
- Simmer the soaking maple syrup, water, and lemon juice for 3 minutes.
- Cut the hot cake and pour over the warm syrup; rest for at least 30 minutes before serving.
Conversion and rationale
Original sweetener (classic version): 250 g white sugar, divided between cake and syrup
Conversion used: Use 180 ml maple syrup in the batter and 120 ml in the soak; reduce yogurt by 30 ml to offset batter liquid; bake at 165 °C instead of about 180 °C.
Why Quebec maple syrup: Maple reinforces the semolina cake's nutty, lemon-scented profile and produces a fragrant soak. The adaptation keeps the traditional syrup-soaked texture while using a local Québec sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →