Zebra Semolina Kefir Cake (Mannik)

Zebra semolina cake (mannik) with kefir is a moist, chocolatey, fragrant cake with a striking striped pattern. The semolina soaks in kefir, the batter is split into a light and a chocolate half, and spoonful by spoonful the "zebra" appears - all without eggs or butter. It's a stunning cake and you simply have to bake it - highly recommended!

Zebra Semolina Kefir Cake (Mannik)

A moist striped semolina cake made with kefir - no eggs, no butter. Light and chocolate batters poured in alternating spoonfuls create the zebra pattern. For an 18-20 cm pan.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Semolina soaking 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

Base

• 1 cup sugar
• 1 cup dry semolina
• 2 cups kefir
• 1 cup all-purpose flour for the base batter
• 1/2 cup vegetable oil
• 2 tsp baking powder

For the two batters

• 2 tbsp all-purpose flour for the light half
• 2 tbsp cocoa powder for the chocolate half

Method

 

1. In a bowl, combine the sugar, semolina and kefir. Stir and let stand for 30 minutes so the semolina swells.
2. Add the vegetable oil and stir again. Sift in a cup of flour with the baking powder and mix the batter well.
3. Divide the batter into two parts. Stir 2 tablespoons of flour into one and 2 tablespoons of cocoa into the other.
4. Line the bottom of an 18 cm (7-inch) pan with parchment and grease the sides. Pour the batters into the center of the pan, alternating one spoonful of light and one of chocolate.
5. If you like, draw a pattern on the surface with a skewer. Bake at 180 °C (350 °F) for 50-60 minutes; test for doneness with a skewer.
6. Let the mannik cool - then dig in. It's absolutely delicious, I recommend it!
   

Notes

1 cup here is a 250 ml glass. The recipe fits an 18-20 cm pan: a narrower pan gives a taller cake that needs longer. Don't shorten the semolina soak or it will stay gritty.

Tips for perfect stripes

• Don't skip the 30-minute rest: the semolina has to swell in the kefir, or it will stay gritty in the finished cake.
• Stripes: pour the batters into the center of the pan, alternating one spoonful at a time - each new spoonful pushes the previous one out into rings.
• Pattern: drag a skewer from the center to the edges and back - you'll get the "rays" you see on marbled cakes.
• Pan size: in an 18 cm (7-inch) pan the cake is taller and takes longer; in a 20 cm (8-inch) pan it's lower and bakes faster. Trust the skewer test, not just the clock.

Storage

Store the fully cooled cake covered: a day at room temperature or up to 3 days in the fridge. It's arguably even better the next day - the crumb settles and turns even more tender.

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