Instant Pot Brown Butter Semolina Cake with Pomegranate Glaze

Name: Instant Pot Brown Butter Semolina Cake with Pomegranate Glaze
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 6 oz (170 g) unsalted butter, cut into pieces, browned and cooled to room temperature; 1½ cups (210 g) fine semolina flour; ¾ cup (90 g) all-purpose flour; ¾ cup (150 g) granulated sugar; ¾ cup (180 ml) plain whole milk yogurt, at room temperature; 1½ tsp (7 g) baking powder; ½ tsp (2½ g) baking soda; 1 tsp (5 ml) vanilla extract; ¼ tsp (1½ g) kosher salt; ½ cup (120 ml) pomegranate molasses; ¾ cup (150 g) granulated sugar; ½ cup (120 ml) water; 2 tbsp (30 g) unsalted butter; ½ cup (70 g) sliced raw almonds, toasted

From the MyKitchenBank Kitchen

A moist, tender semolina cake infused with the nutty richness of brown butter, made faster in an Instant Pot. Whole yogurt keeps it delicate while a bright pomegranate molasses glaze adds tart-sweet complexity. Topped with toasted almonds for crunch. This Middle Eastern classic bridges tradition and convenience.

Prep: 20 min
Cook: 25 min
Wait: 35 min
Total: 1 hr 20 min
Makes: 1 cake (8 slices)

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Steps

Before you start

Brown the butter at least 15 minutes ahead so it cools slightly before mixing
Have all ingredients at room temperature
Prepare a 7-inch (18 cm) round cake pan that fits inside your Instant Pot
Fill the Instant Pot with 1 cup water and place the trivet inside

1
Brown the butter
- In a small saucepan over medium heat, melt the 6 oz (170 g) unsalted butter, stirring occasionally.
- Once melted, continue cooking for 8-10 minutes, swirling the pan frequently.
- The milk solids will sink to the bottom and turn deep golden brown; you will smell a nutty aroma.
- Pour into a bowl, including all the brown bits, and let cool to room temperature (about 15 minutes).
- Do not let it solidify completely.
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Ready when: Deep golden brown with nutty aroma, milk solids visible at bottom
Tip: Watch carefully at the end—brown butter can scorch quickly. Stop cooking as soon as it reaches a rich caramel color.
2
Mix dry ingredients
- In a medium bowl, whisk together 1.5 cups (210 g) semolina flour, 0.75 cup (90 g) all-purpose flour, 1.5 tsp (7 g) baking powder, 0.5 tsp (2.5 g) baking soda, and 0.25 tsp (1.5 g) kosher salt until evenly combined.
- Set aside.
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Ready when: Evenly combined with no streaks
3
Combine wet ingredients
- In the same bowl (or another), whisk together the cooled browned butter, 0.75 cup (150 g) granulated sugar, 0.75 cup (180 ml) yogurt at room temperature, and 1 tsp (5 ml) vanilla extract until well blended and smooth.
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Ready when: Smooth, homogeneous mixture with no visible yogurt lumps
Tip: Cold yogurt can cause lumps; let it come to room temperature before mixing.
4
Combine and pour batter
- Fold the wet ingredients into the dry ingredients using a wooden spoon or spatula, stirring gently until just combined—do not overmix.
- The batter should be smooth and thick.
- Lightly butter a 7-inch (18 cm) round cake pan (metal or silicone) and pour the batter into it, smoothing the top with a spatula.
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Ready when: Batter is smooth and fills the pan evenly
Tip: Overmixing develops gluten and makes the cake tough. Mix only until dry streaks disappear.
5
Prepare Instant Pot
- Ensure the Instant Pot trivet is in place and 1 cup (240 ml) water has been added to the bottom of the pot.
- The water should not be above the trivet.
- Carefully place the cake pan on the trivet, making sure it sits level and does not touch the sides of the pot.
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Ready when: Pan is level on the trivet and does not contact the pot walls
Tip: Use a sling (foil or silicone) under the pan if you want easier removal after cooking.
6
Pressure cook the cake
- Close the Instant Pot lid and set the valve to sealing.
- Cook on high pressure for 25 minutes.
- When the timer ends, let the pressure release naturally for 10 minutes, then carefully turn the valve to venting to release any remaining pressure.
- Open the lid slowly and check that the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few moist crumbs.
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Ready when: Cake springs back when lightly touched; toothpick has only a few moist crumbs, not wet batter
Tip: Do not force the lid open. Let pressure release naturally to prevent the cake from curdling or collapsing.
7
Cool the cake
- Carefully remove the cake pan from the Instant Pot using tongs or a sling and place it on a cooling rack.
- Let the cake cool in the pan for 10 minutes, then gently turn it out onto the rack to cool completely (about 20 minutes).
- While the cake cools, prepare the glaze.
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Ready when: Cake is cool to the touch and no longer steaming
Tip: Do not skip the cooling period—a warm cake is fragile and will crumble.
8
Make the pomegranate glaze
- In a small saucepan, combine 0.5 cup (120 ml) pomegranate molasses, 0.75 cup (150 g) granulated sugar, and 0.5 cup (120 ml) water.
- Bring to a boil over medium-high heat, stirring to dissolve the sugar.
- Reduce heat to medium-low and simmer for 8-10 minutes, until the glaze thickens slightly and coats the back of a spoon.
- Remove from heat and stir in 2 tbsp (30 g) unsalted butter until melted.
- Let cool slightly (about 5 minutes), until it reaches a pourable consistency.
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Ready when: Glaze coats the back of a spoon; when cooled slightly, it flows slowly off a spoon
Tip: The glaze will thicken more as it cools. If it becomes too thick, warm it gently over low heat or thin with a tablespoon of water.
9
Toast the almonds
- While the glaze cooks, spread 0.5 cup (70 g) sliced raw almonds on a dry skillet over medium heat.
- Toast for 3-4 minutes, stirring frequently, until fragrant and light golden.
- Transfer to a plate to cool.
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Ready when: Almonds are light golden brown and fragrant
Tip: Stir constantly—almonds burn quickly. Remove from heat while still pale; they continue to darken as they cool.
10
Glaze and garnish the cake
- Place the cooled cake on a serving plate or cake stand.
- Slowly pour or spoon the warm pomegranate glaze over the top of the cake, allowing it to run down the sides and pool slightly around the base.
- Scatter the toasted almonds over the glaze while it is still wet.
- The glaze will continue to set as it cools.
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Ready when: Glaze evenly coats the cake; almonds adhere to the wet glaze
Tip: If the glaze has thickened too much, warm it briefly over low heat or add 1 tablespoon of water and stir.
11
Final rest and serve
- Allow the cake to sit for 15-20 minutes before slicing, so the glaze sets completely and the cake firms up enough to slice cleanly.
- Serve at room temperature or slightly warm.
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Ready when: Glaze is no longer sticky; cake slices cleanly
Tip: If you slice too early, the glaze and cake will separate. A warm serrated knife dipped in hot water helps make clean slices.

Good to know

Tips

Brown butter is the soul of this cake—do not skip or use pre-browned butter. The nutty flavor deepens and improves the crumb texture.
The Instant Pot method eliminates the need for an oven and cooks the cake evenly without the dry edges of traditional baking. The pressure environment keeps it moist.
Semolina flour absorbs liquid differently than all-purpose flour, so do not adjust the yogurt amount. The combination of both flours creates the ideal tender, fine crumb.
Pomegranate molasses is a concentrated, tart syrup used throughout Middle Eastern cooking. A little goes a long way—its sharp flavor balances the sweet cake and brown butter beautifully.

Make ahead

The cake can be made up to 1 day ahead. Store it glazed and covered at room temperature. The glaze may be made up to 3 hours ahead and rewarmed gently before pouring. Almonds can be toasted up to 2 hours ahead.

Storage & reheating

Room temperature (covered): 2 days. Refrigerator (airtight container): 4 days. Freezer (wrapped in plastic wrap, then foil): 3 months. Thaw at room temperature for 2-3 hours. Do not freeze after glazing, as the glaze will weep. Reheat gently in a 300°F (150°C) oven for 10-15 minutes if desired.

Substitutions

plain whole milk yogurt → sour cream or Greek yogurt (use 0.5 cup if using Greek yogurt, as it is thicker). Both add tang and moisture. If using Greek yogurt, thin it slightly with milk to 0.5 cup total.
pomegranate molasses → pomegranate juice reduced by half over medium heat, or a mixture of 3 tbsp pomegranate juice concentrate and 3 tbsp honey. Pomegranate molasses is essential for the tart flavor. If unavailable, reduce pomegranate juice in a saucepan for 10 minutes to concentrate it, or use a juice concentrate.
sliced raw almonds → pistachios, walnuts, or pine nuts, toasted. All provide crunch and complement the pomegranate glaze. Pistachios add a vibrant green color and subtle flavor.
fine semolina flour → finely ground cornmeal or additional all-purpose flour (use 2 cups total all-purpose flour if substituting). Semolina provides the traditional texture and nutty flavor. Cornmeal is closest in texture but adds a slightly different taste.