A soft, moist, and subtly sweet cake made with semolina and kefir — a simple and comforting dessert with a beautiful marbled look.
In a large bowl, mix together the semolina, sugar, and kefir.
Stir well until there are no lumps.
Cover and let the mixture rest in the refrigerator for 30 minutes.
After resting, pour in ½ glass of oil (or melted butter).
Mix with a whisk until incorporated.
Sift in 1 glass of cake flour and mix again.
Add 1 tsp baking powder and 2 tsp vanilla essence (or lemon zest if desired). Mix well.
Pour half of the batter into another bowl.
To that half, add 2 tbsp of sifted cocoa powder and 3–4 tbsp of milk.
Mix until you get a smooth chocolate batter.
Grease a 25x35 cm baking tray with butter.
Pour both the plain and cocoa batters into the tray, alternating or layering as you like (to achieve a marbled or layered effect).
Bake in a preheated oven at 165°C (329°F) until a toothpick inserted into the center comes out clean (approx. 35–45 minutes depending on oven).
