Introduction
This Creamy Baked Milk Cake is a luscious dessert made with semolina and milk, baked to perfection with a golden crust on top and a melt-in-the-mouth texture. It is a beloved treat in Middle Eastern, Mediterranean, and Balkan cuisines.
Ingredients
- 1 liter (4 cups) milk
- 1 cup semolina (fine or medium grind)
- 1 cup sugar
- 3 tbsp butter
- 1 tsp vanilla extract
- 2 eggs
- Zest of 1 lemon (optional)
- Pinch of salt
Instructions
- Preheat your oven to 180°C (350°F).
- In a saucepan, combine milk, semolina, sugar, and a pinch of salt. Stir continuously over medium heat until the mixture thickens (around 8–10 minutes).
- Remove from heat and add butter and vanilla. Mix well.
- In a separate bowl, beat the eggs. Slowly temper the eggs with a bit of the warm mixture, then mix all into the semolina cream.
- Add lemon zest if using. Pour the mixture into a greased baking dish.
- Bake for 30–40 minutes until the top is golden brown and set.
- Let cool slightly, then slice and serve warm or chilled.
Benefits
- Rich in calcium from milk
- Eggs provide protein and structure
- Semolina offers energy and texture
- Easy to make and crowd-pleasing
Lovers
This cake is a favorite among dessert lovers who enjoy creamy, custard-like textures. It’s a nostalgic dish in many cultures, loved by both children and adults alike for its simplicity and flavor.
Conclusion
This Creamy Baked Milk Cake is a beautifully smooth and golden dessert, perfect for family gatherings, holidays, or as a comforting treat with tea or coffee. Enjoy the taste of tradition with this delightful, easy-to-bake classic.
