A tender semolina and coconut cake soaked in lemon and rose syrup and topped with almonds. Makes 16 pieces.
Yields16 ServingsPrep Time20 minsCook Time40 minsTotal Time2 hrs 15 mins
Syrup
1 ½granulated sugar (300g)
1cupwater (240ml)
1tbsplemon juice
1tsprose water or orange blossom water
Cake
2fine semolina (335g)
1cupdesiccated coconut (80g)
½cupgranulated sugar (100g)
2tspbaking powder
½cupmelted butter or ghee (113g)
1cupplain yogurt (245g)
½cupmilk (120ml)
1tbsptahini or butter, for the pan
16whole blanched almonds
1
Make the syrup. Simmer the sugar, water, and lemon juice 8–10 minutes. Stir in the rose water and cool completely.
2
Mix dry ingredients. Stir together the semolina, coconut, sugar, and baking powder.
3
Add butter. Pour in the melted butter and rub it into the semolina with your fingers until evenly coated.
4
Add yogurt and milk. Mix in the yogurt and milk just until a thick batter forms.
5
Rest and score. Grease a 9x13-inch pan with tahini or butter. Spread the batter evenly and rest 15 minutes. Score into 16 squares or diamonds and press an almond into each.
6
Bake. Bake at 350°F (175°C) for 35–40 minutes, until deep golden. Broil 1–2 minutes for extra color if needed.
7
Soak. Immediately pour the cool syrup over the hot cake. Let it soak at least 1 hour, then cut along the score lines and serve.
Nutrition Facts
16 servings
Serving size
1 piece
Amount per serving
Calories280
% Daily Value *
Total Fat10g13%
Saturated Fat 7g35%
Trans Fat 0g
Cholesterol17mg6%
Sodium69mg3%
Total Carbohydrate43g16%
Dietary Fiber 1g4%
Total Sugars 26g
Protein4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Syrup
1 ½granulated sugar (300g)
1cupwater (240ml)
1tbsplemon juice
1tsprose water or orange blossom water
Cake
2fine semolina (335g)
1cupdesiccated coconut (80g)
½cupgranulated sugar (100g)
2tspbaking powder
½cupmelted butter or ghee (113g)
1cupplain yogurt (245g)
½cupmilk (120ml)
1tbsptahini or butter, for the pan
16whole blanched almonds
Directions
1
Make the syrup. Simmer the sugar, water, and lemon juice 8–10 minutes. Stir in the rose water and cool completely.
2
Mix dry ingredients. Stir together the semolina, coconut, sugar, and baking powder.
3
Add butter. Pour in the melted butter and rub it into the semolina with your fingers until evenly coated.
4
Add yogurt and milk. Mix in the yogurt and milk just until a thick batter forms.
5
Rest and score. Grease a 9x13-inch pan with tahini or butter. Spread the batter evenly and rest 15 minutes. Score into 16 squares or diamonds and press an almond into each.
6
Bake. Bake at 350°F (175°C) for 35–40 minutes, until deep golden. Broil 1–2 minutes for extra color if needed.
7
Soak. Immediately pour the cool syrup over the hot cake. Let it soak at least 1 hour, then cut along the score lines and serve.
AuthorEmma food bloggerDifficultyBeginner
