A delicious, dense, and crumbly, summer squash cake made with semolina. Flavored with vanilla, cinnamon, and sesame seeds for an extra crunch.
This old-fashioned Greek cake is a great way to use summer squash. I've been looking for recipes to use summer squash. Because there is always so much in the garden during summer. And I came across this recipe.
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This cake is a traditional recipe from the Northern parts of Greece. And it's called Kolobarina which is a funny name even in Greek. In Greece, we call it a pie but it's actually a dense cake. Its flavor is sweet and delicious with a hint of a pumpkin pie flavor. With a nice crunch and nutty flavor from the sesame seeds.
My brother's comment, when he tasted this squash cake, was that its flavor reminded him of Fanouropita. A traditional wine cake with orange and raisins. I am not sure I agree though 😀
How To Prepare Squash For Cake
To prepare summer squash for cake you need to grate it and then squeeze it. Just like when preparing a squash pie. This is done to remove moisture from its flesh so it won't turn the batter muddy.
So to prepare squash first slice it in half. Then slice it open and scoop and discard the soft part of the flesh that contains the seeds. Cut it into smaller pieces and grate it using a box grater. Use the larger scale don't grate too thinly. Place the grated squash in a strainer and mix well with a little bit of salt which will help to dehydrate it. Allow to sit for 30 minutes and then take handfuls and squeeze it as well as you can. Set aside in a bowl to prepare the cake batter.
The Cake Batter
The cake batter for this easy summer squash cake recipe is made using only a whisk. No electric mixer is needed. Begin by beating the eggs and sugar in a bowl, lightly with a whisk. Then incorporate the olive oil, milk, milk, vanilla, and cinnamon. Next, add the coarse semolina and mix well. Lastly, mix in the flour and baking powder and finally the grated squash.
Squash Substitutes
You can make this easy cake recipe using pumpkin or even zucchini instead of the summer squash. Depending on what's in season.
Using Semolina
This cake is made with coarse semolina. This gives a crumbly texture to the cake. Don't use fine semolina as it will make the texture more dense.
Semolina is very absorbent, it soaks up liquid and becomes fluffy. See semolina pudding for example. It's ideal for this type of cake because it absorbs any excess liquid from the squash and will thicken the cake.
Semolina Substitute
The best substitute for semolina is polenta. They yield a very similar texture and they have almost the same absorbent and thickening capabilities. Take for example this delicious orange and polenta cake.
Prepare Ahead
You can grate the squash up to 2 days ahead and leave it in a strainer in the refrigerator until you're ready to make the cake.
Storing
Store this cake at room temperature in a cake tin or air-tight food container for up to 4-5 days.
Recipe
Summer Squash Cake
Ingredients
- 1100 grams (2.4 pound) summer squash (4 cups grated and squeezed)
- ½ teaspoon salt
- 5 medium-sized eggs
- 250 grams (1 cup + 5 tablespoons) sugar
- 6 tablespoons olive oil
- ½ teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 120 ml milk
- 180 grams (1 cup + 2 tablespoons) coarse semolina + 3 tablespoons for the pan
- 250 grams (2 cups) all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons sesame seeds
Instructions
- Combine flour and baking powder in a bowl and set aside.
- Prepare the squash. Slice off the top and bottom, scoop, and discard the soft flesh containing the seeds. Then cut the squash into smaller pieces.
- Grate the squash on the coarse scale of a box grater. Add to a strainer.
- Add the ½ teaspoon of salt, mix, and rub the grated squash.
- Let stand for 30 minutes.
- Preheat oven to 180°C / 350°F.
- Then squeeze it well with your hands. It should yield 4 cups of squeezed squash. Place in a bowl and set aside.
- Lightly beat eggs and sugar in a mixing bowl using a whisk.
- Mix in 2 tablespoons olive oil, milk, vanilla, and cinnamon.
- Whisk in the semolina and then the flour mixture.
- Lastly, stir in the squash.
- Add the remaining 4 tablespoons of olive oil to a round 31 cm (12-inch) pan.
- Sprinkle 3 tablespoons of semolina to coat the bottom of the pan.
- Transfer the cake mixture to the pan then sprinkle the sesame seeds on top.
- Bake for about 40 minutes or until it is honey brown on top and a knife inserted in the middle comes out clean.
- Allow to cool for about 30 minutes and then cut into small square pieces and serve.
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