Kefir Mannik Semolina Cake with Vanilla
A soft semolina cake made with kefir, eggs, vanilla and a little oil.
Kefir mannik is a tender semolina cake made by soaking the grain in kefir before baking. That resting step is important: it softens the semolina so the crumb feels moist rather than gritty. The source’s main formula uses a cup each of semolina, kefir and sugar, with eggs, oil and baking powder; this version gives those measures in grams and millilitres for consistency. The batter is simple to mix and needs no mixer once the eggs are beaten with sugar. Bake until the centre springs back, then cool before slicing. Serve with sour cream or fruit preserves. Stir semolina and kefir together in a bowl. Cover and leave 30 minutes so the grains hydrate. Heat oven to 180°C (350°F). Grease a 22 cm (9-inch) round cake tin.
Recipe card
Kefir Mannik Semolina Cake with Vanilla
Equipment: Mixing bowls, whisk, 22 cm cake tin, parchment optional, cooling rack
Ingredients
Instructions
Soak semolina
Stir semolina and kefir together in a bowl. Cover and leave 30 minutes so the grains hydrate.
Heat oven
Heat oven to 180°C (350°F). Grease a 22 cm (9-inch) round cake tin.
Beat eggs
Whisk eggs, sugar and salt until lighter and slightly foamy, about 2 minutes.
Combine batter
Whisk oil and vanilla into the egg mixture. Fold in the kefir-semolina mixture and baking powder until evenly combined.
Bake
Pour into the prepared tin. Bake 35 to 45 minutes until golden and a tester comes out clean.
Cool
Rest in the tin 15 minutes, then turn out and cool before slicing.
How to tell when it is ready
The top is golden and a skewer in the centre comes out clean; the crumb is set, not wet.
Tips
- Give semolina the full soaking time.
- Grease the tin well so the tender cake releases.
- Do not overmix after adding baking powder.
- Let the cake cool before slicing.
Troubleshooting
- If the centre is still wet, return the cake to the oven in 5-minute intervals.
- If the top browns early, tent loosely with foil for the remaining bake.
Substitutions
- Use plain yogurt thinned with a little milk instead of kefir.
- Use melted butter in place of neutral oil for a richer flavour.
Variations
- Fold in a handful of berries before baking.
- Add lemon zest for a brighter flavour.
Serving suggestions
- Serve with sour cream.
- Add berry preserves or honey.
- Pair with tea or coffee.
- Top with fresh fruit and a dusting of powdered sugar.
Make ahead
Soak the semolina in kefir the night before and refrigerate. Mix the remaining ingredients and bake the next day.
Storage
Cover and refrigerate up to 4 days, or keep at cool room temperature for 1 day. Bring to room temperature before serving.
Food safety
Contains wheat, milk and eggs. Bake until the centre is fully set; refrigerate leftovers within 2 hours.
Frequently asked questions
Can I soak the semolina overnight?
Yes. Cover and refrigerate the mixture, then let it lose its chill while the oven heats.
How should I store kefir semolina cake (mannik)?
Cover and refrigerate up to 4 days, or keep at cool room temperature for 1 day. Bring to room temperature before serving.
Serve while fresh and follow the storage guidance for leftovers.
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