Description

A moist, sweet semolina cake topped with almonds and soaked in rose-scented syrup. Classic Middle Eastern dessert made easy!

Ingredients

Scale

1 ½ cups semolina
1 cup sugar
1 cup plain yogurt
½ cup unsalted butter, melted
1 tbsp baking powder
1 tsp vanilla extract
½ cup desiccated coconut
Almonds for garnish
For Syrup:
1 ½ cups sugar
1 cup water
1 tbsp lemon juice
1 tbsp rose water

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Instructions

Mix semolina, sugar, yogurt, butter, baking powder, vanilla, and coconut. Pour into pan, score, top with almonds. Bake at 180°C for 35–40 min. Simmer syrup ingredients and pour over hot cake. Let cool, cut, and serve.

Notes

Don’t overbake. Pour syrup while cake is hot. Sub coconut with almonds or leave out. Make a day ahead for best flavor.

Prep Time: 10
Cook Time: 40
Category: Dessert
Method: Baking
Cuisine: Middle Eastern