Semolina Cake Recipe

Semolina Cake

Preparation

  • Prep: 200 mins
  • Cook: 3 mins
  • Total: 203 mins
  • Yield: 10 servings
  • Cooking Method: Baking
  • Recipe Cuisine: Middle-Eastern

Ingredients

  • 200 grams + 1/2 cup sugar
  • 1/2 cupwater
  • 1/2 tablespoonfresh lemon juice
  • 1/2 tablespoonrose water
  • 2cupsfine semolina flour
  • 2teaspoonsbaking powder
  • 115grams Sweet Butter
  • 1 1/2 cupsLow-Fat Milk
  • 1cup desiccated (unsweetened) coconut
  • 3tablespoons almonds

There is nothing like too much cake! If you are with us, let’s have a look at this fabulous and delicious semolina cake.

Semolina cake is a famous middle eastern cake with a delightful taste and spongy texture. Grab some semolina flour on your next grocery shopping and add this fantastic cake to your weekly fun. You have all the other ingredients in your fridge, and all you need to do is combine and bake them.

Instructions

Step 1

Begin making a desirable semolina coconut cake by preparing the syrup. Choose a thick-bottomed medium saucepan and add 200 grams of sugar, water, and lemon juice to it.

Bring the mixture to a boil over medium heat, and swirl the pan occasionally. Try to skim off the foam on the surface.

Step 2

Turn the heat down slightly and boil for about 2 minutes and up to 5 minutes based on your desired thickness. Swirl the pan occasionally. The semolina cake syrup will thicken more upon cooling.

Step 3

Turn the heat off and stir the rose water. Let the syrup cool at room temperatures.

Step 4

Now it is time to make the delicious semolina cake—Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.

Step 5

Whisk together the semolina, baking powder, and 1/2 cup of sugar in a large bowl. Stir in the Sweet Butter and then  Low-Fat Milk. Mix the coconut cake batter until everything is well combined.
Fold in the coconut with a spatula.

Transfer the coconut cake batter to the prepared pan and spread it out evenly. Let it sit for 10 minutes.
Score the batter into 1-inch (2.5 cm) squares with a sharp knife. Dip the knife in hot water and dry it out before continuing to score the batter.
Now place one almond in the center of each square.

Step 6

Bake the semolina cake in the preheated oven until the sides and top are light golden brown, about 30 minutes.
If the sides are brown, but the surface is not, you can broil the semolina cake for a few minutes to brown the top.
Remove it from the oven, cut the cake along the line you scored before. Gently pour the cooled syrup onto the hot cake.
Let the semolina cake sit at room temperature for 2 hours to absorb the syrup before serving.

Step 7

Serve this gorgeous and tasty cake sided with a hot cup of coffee or tea. Enjoy!

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