Quick Simple Sweet Cake for Tea in the Oven
Appetizing, beautiful and quick, for the whole family! Quick Simple Sweet Cake for Tea in the Oven is a grandma-style recipe. It uses ingredients that are always at home. A perfect solution for a cozy family tea time!
Updated : 26 November, 2025
Easy
More than 1 hour.
Ingredients
1 cup
Sugar
1.5 cup
Semolina
1.5 cup
Kefir
3
Chicken eggs
1 teaspoon
Baking powder
0.33 teaspoon
Baking soda
to taste
Vanillin
4 tablespoon
Džemo
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Measure the ingredients with a 250 ml (about 1 cup) glass. You can use kefir of any fat content; its acidity is what matters. The more acidic the kefir, the more baking soda you need - in that case use 1/2 teaspoon. Use jam or preserves without seeds.
Step 2
Pour the kefir into a deep bowl and add the semolina. Mix well and leave for 20 minutes to swell.
Step 3
Crack the eggs into another bowl. Start beating them with a mixer, gradually adding the sugar. Then add the baking soda, baking powder and vanilla. Be careful with vanilla: in large amounts it can taste bitter, so add just a tiny bit, on the tip of a knife.
Step 4
Beat the eggs until you get a fluffy, pale mass. Without stopping the mixer, start adding the swollen semolina, one spoonful at a time. When all the semolina has been added, turn the mixer off. You should get a smooth batter without lumps, with the consistency of thin sour cream.
Step 5
Take a baking sheet about 30×40 cm (12×16 inches). Line it with parchment paper. Pour the batter onto the sheet and spread it evenly with a spatula.
Step 6
Place the baking sheet into an oven preheated to 180 °C / 350 °F. Bake the sponge layer for 25-30 minutes, until it turns golden. The exact time will depend on your oven. Remove the hot layer from the oven together with the paper and let it cool slightly.
Step 7
Then flip it over so the paper is on top and peel the paper off. Using a cutting board and a sharp knife, trim the edges by about 1 cm (3/8 in). Cut the sponge in half, then cut each half in half again. You will get 4 equal rectangles.
Step 8
Spread each rectangle with jam or preserves. The more tart the jam, the tastier the cake will be. I use raspberry jam.
Step 9
Spread all the pieces this way, stacking them one on top of another.
Step 10
Cut the trimmed edges into small cubes.
Step 11
Sprinkle these cubes over the top of the cake. You can also dust it with powdered sugar.
Step 12
The cake will taste better if it rests for about 2 hours at room temperature. Then cut it into pieces and serve. Enjoy!
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