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Baked goods

Hungarian layered apple and semolina cake

Name: Hungarian layered apple and semolina cake
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 1 pan
Cuisine: Hungarian
Ingredients: 5 Apples; 1 cup Fine wheat semolina (farina); 1 cup Sugar; 1 cup Flour; to taste Vanilla sugar; to taste Ground cinnamon; 80 g Butter; for garnish Powdered sugar; 1 tsp Baking soda

Grated apples and a dry flour, semolina, sugar, and cinnamon mixture are layered, topped with butter, and baked for 45–50 minutes. Makes 1 pan.

Hungarian cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 5 min
Cook time: 45–50 min
Total time: 50 min
Temperature: 180 °C (350 °F)
Servings: 1 pan
Difficulty: Easy

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Hungarian layered apple and semolina cake requires no kneading or batter mixing—simply layer a dry mixture of flour, fine wheat semolina (farina), sugar, baking soda, vanilla sugar, and cinnamon with grated apples. Divide the dry mixture into four portions and the apples into three, making sure the first and last layers are dry. Spread the butter evenly over the top and bake the cake for 45–50 minutes at 180 °C (350 °F). It takes just a few everyday ingredients and is dusted with powdered sugar before serving.

Ingredients

Apples 5
Fine wheat semolina (farina) 1 cup
Sugar 1 cup
Flour 1 cup
Vanilla sugar to taste
Ground cinnamon to taste
Butter 80 g
Powdered sugar for garnish
Baking soda 1 tsp

1 cup = 250 ml (metric cup)

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Instructions

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In a medium bowl, mix the sugar, flour, semolina, baking soda, vanilla sugar, and cinnamon. Grate the apples and grease a baking pan with oil. Divide the dry mixture into 4 portions and the apples into 3 portions.
Alternate layers of the dry mixture and apples in the pan, starting and ending with the dry mixture. Distribute the butter evenly over the top layer and bake at 180 °C (350 °F) for 45–50 minutes.
Dust the baked cake with powdered sugar.

Tip: Grate the apples without squeezing out their juice; it will moisten the dry layers. Grate the butter while cold and distribute it all the way to the edges—any areas without butter will remain floury after baking.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 201 kcal
Protein: 2.4 g
Carbohydrates: 39 g
of which sugars: 21 g
Fat: 4.5 g
of which saturates: 2.7 g
Fiber: 1.9 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Maďarský sypaný jablkový koláč s krupicou