Golden Pumpkin Semolina Cake with Kefir

Serve with: A dusting of powdered sugar, a dollop of yogurt or whipped cream, or a drizzle of honey.

Store: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Freeze: Wrap slices individually and freeze for up to 1 month. Thaw and warm slightly before serving.

Variations
Add-ins: Mix in raisins, chopped nuts, or chocolate chips.

No kefir? Use buttermilk or plain yogurt instead.

Extra spice: Try adding nutmeg, ginger, or cardamom for a spiced version.

FAQ
Q: Can I make this gluten-free?
A: Yes — ensure your semolina is labeled gluten-free, or substitute with a finely ground gluten-free hot cereal mix.

Q: Is fresh pumpkin better than canned?
A: Either works well! Fresh pumpkin puree brings a more earthy flavor, while canned is convenient and consistent.

Q: Can I skip the sugar?
A: You can reduce it or use a sugar substitute like stevia, monkfruit, or erythritol to suit your taste.

Would you like to turn this into muffins or add a cream cheese glaze next? I can help with that too!