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There’s something quietly satisfying about a cake that uses pantry staples and still manages to taste like it came from someone’s grandmother’s kitchen.
This is a Romanian dessert called prajitura cu gris si mere. It’s made with semolina cooked into a thick porridge, spread into layers with grated apple in between, then baked until the top turns golden and the filling softens into something jammy and warm.
It’s not a sponge cake. The texture is denser, almost pudding-like when warm and clean-slicing when cold. That’s exactly the point.
I first had a version of this at a small family table in Transylvania. The apples were tart, the semolina was barely sweetened, and the whole thing was dusted with powdered sugar. Simple and honest.
Why You’ll Love This Recipe
- Uses pantry staples – no specialty ingredients needed
- Slices cleanly when cold, great for make-ahead
- Tart apple filling balances the mild semolina perfectly
- One baking dish, minimal cleanup
Ingredient Notes
- fine semolina: Use fine-ground semolina, not coarse polenta. Coarse semolina won’t cook into a smooth, spreadable layer. Bob’s Red Mill fine semolina works well.
- whole milk: Whole milk gives the semolina a richer body. You can use 2% milk but the layers will be slightly less creamy.
- apples: Use a firm, tart variety like Granny Smith or Jonathan. Sweet apples release too much juice and can make the filling watery.
- unsalted butter: Added to the hot semolina for richness and to help the layers hold together when sliced.
- vanilla sugar: Widely used in Romanian baking. Substitute with 1 tsp vanilla extract plus 1 tbsp regular sugar if you can’t find it.
- powdered sugar: For dusting the finished cake. Optional but traditional – it adds a thin, slightly sweet crust on top.
Romanian Apple Semolina Cake
Ingredients
Method
- Peel and grate the apples on the large holes of a box grater into a clean kitchen towel.
- Gather the towel and squeeze firmly over the sink to remove as much juice as possible.
- Transfer the dry grated apple to a bowl. Add 40 g sugar, cinnamon, and lemon juice. Stir to combine and set aside.
- Pour milk into a medium heavy-bottomed saucepan and set over medium heat. Warm until steaming but not boiling.
- Add the pinch of salt and granulated sugar. Stir to dissolve.
- Slowly pour in the semolina in a thin stream, whisking constantly to prevent lumps.
- Continue stirring over medium-low heat for 6 to 8 minutes until the mixture thickens to a stiff, porridge-like consistency that pulls away from the sides of the pan.
- Remove from heat. Add butter and vanilla sugar. Stir until butter melts and is fully incorporated.
- Let the semolina cool for 5 minutes, then stir in the beaten eggs quickly until smooth.
- Heat the oven to 180 C / 355 F. Grease an 8x8-inch baking dish with butter.
- Spoon half the semolina mixture into the dish. Use a wet rubber spatula to spread it into an even layer across the bottom.
- Spread the apple filling evenly over the semolina layer.
- Spoon the remaining semolina over the apple layer. Spread carefully with the spatula, covering the apple filling completely.
- Bake for 25 to 30 minutes until the top is golden brown and set - a skewer inserted in the center should come out clean.
- Remove from the oven and allow to cool in the dish for at least 20 minutes. Then refrigerate for 1 hour before slicing.
- Dust generously with powdered sugar through a fine-mesh sieve just before serving. Cut into 9 squares.
Notes
Tips for Success
- Stir the semolina constantly while it cooks to prevent lumps from forming at the bottom of the pan.
- Squeeze grated apple in a clean towel to remove excess juice before mixing with sugar and cinnamon.
- Spread the first semolina layer while it’s still warm and pliable – it stiffens quickly as it cools.
- Run a knife around the edges of the dish before slicing to get clean, defined layers.
- Chill the baked cake for at least 1 hour before cutting – cold slices hold their shape far better than warm ones.
Variations
- Add 1 tsp lemon zest to the apple filling for a brighter, more citrus-forward flavor.
- Swap half the milk for sour cream in the semolina for a slightly tangy, Eastern European flavor profile.
- Layer thin slices of apple instead of grated for a more textured, chunky filling with visible fruit.
Storage and Reheating
Store the cooled cake covered in the fridge for up to 4 days. The semolina layers firm up overnight and the slices become even cleaner after chilling.
To serve warm, microwave individual slices for 30 to 40 seconds. The texture softens slightly and the apple filling gets jammy again.
This cake can be frozen in individual slices wrapped tightly in plastic wrap for up to 6 weeks. Thaw overnight in the fridge, then bring to room temperature or reheat briefly.
Serving Suggestions
Dust the top generously with powdered sugar right before serving – it’s the traditional finish and it works. A spoonful of sour cream on the side adds a slightly tangy contrast to the sweet apple filling.
For a warmer serving option, add a drizzle of warm vanilla sauce or a scoop of vanilla ice cream. The contrast of cold ice cream against the warm semolina is worth trying.
This cake also fits naturally on a tea table alongside black tea or a strong Romanian-style coffee. It’s sturdy enough to hold up at room temperature for a few hours if you’re feeding a crowd.
FAQ
Why did my semolina layer crack when I spread it into the baking dish?
The semolina probably cooled and stiffened too much before you spread it. Work quickly – spread each layer while the semolina is still warm and loose. If it stiffens in the pot, add a splash of warm milk and stir to loosen it.
Can I use polenta instead of semolina for this Romanian cake?
No, polenta cooked into pudding won’t give you the same smooth, cohesive layers. Semolina cooks into a stickier, finer texture that holds together when sliced. Polenta stays grainy and crumbles apart.
How do I know when the Romanian apple semolina cake is done baking?
The top should be golden brown and slightly set – not glossy or wet-looking. A skewer inserted in the center should come out clean. It usually takes 25 to 30 minutes at 180 C.
Can I make this semolina apple cake the day before?
Yes, and it actually improves overnight. The layers firm up in the fridge and the apple filling settles into the semolina. Dust with powdered sugar just before serving, not ahead of time.
Is Romanian apple semolina cake gluten-free?
No. Semolina is made from durum wheat, so it contains gluten. There’s no straightforward substitute that replicates the same texture in this specific recipe.
What’s the difference between Romanian prajitura cu gris and a regular semolina pudding?
Romanian prajitura cu gris is baked in layers with a fruit filling in between, giving it a firm, sliceable structure. Regular caramel semolina pudding is usually served soft and scooped, without layers or a baked crust.
