Pandan semolina cake

I had an unused packet of semolina in the pantry.    I probably bought it in the first instance with an intention to test a recipe.  Unfortunately,  the recipe was never bookmarked, and I’ve no idea what I had intended to do with it!

We’re big fans of pandan cake in this household.   An idea brewed inside my head.  What about combining pandan with semolina? I modified a recipe previously tested for lemon semolina cake for this pandan-semolina combo.

I had pandan leaves in the freezer which I thawed out and blitzed to squeeze out the juice for the recipe as I had long run out of store-bought pandan paste/extract.   The result was not a cake of green-hue which is commonly found when using store-bought pandan paste, but the cake was very fragrant and the flavour of pandan was unmistakable.

The cake had a slight crunch from the semolina, strangely, which I don’t remember from the original recipe.   I may look to reduce the quantity of semolina slightly, and increase the amount of flour used next time.   In any case, it was a lovely cake.


  • 125g butter at room temperature
  • 1 cup of caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp pandan extract
  • 1.5 cups plain flour
  • 1 tsp baking powder
  • 3/4 cups semolina


  1. Pre-heat the oven at 180 degrees
  2. Grease and line a 9″ spring form pan
  3. Cream the butter and sugar with an electric mixer until pale and fluffy
  4. Add one egg at a time to the butter/sugar mix, ensuring each one is incorporated before adding the next one
  5. Mix in the vanilla and pandan extracts
  6. Add the plain flour, baking powder and semolina to the wet ingredients and gently mix until combined
  7. Pour the mixture into the spring form pan and place it in the middle rack of your oven
  8. Cook for 30 to 35 minutes .  Remove from the oven and check if the cake is done with a tooth-pick (if it comes out clean when tested in the middle and around, the cake is done)
  9. Remove the cake from the oven and leave to cool for 10 minutes before removing it from the pan.  Carefully peel off the baking paper from the bottom of the cake and leave to cool on a wiring rack for 20 minutes
  10. Serve with a cup of tea!

I personally prefer to leave a cake overnight before eating – I find the flavours have had time to set.




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