Middle Eastern · Dessert
Coconut Semolina Cake
A dense, moist Middle Eastern semolina cake built on coconut and yogurt, finished with a lemon-scented sugar syrup and a scatter of sliced almonds, warmly spiced with cardamom.
$1
15 minsPrep
30 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
420Calories
7.9gProtein
23.7gFat
45.4gCarbs
21.5gSugar
3.8gFiber
194mgSodium
77mgChol
15.9gSat Fat
230mgPotassium
57mgCalcium
1.4mgIron
0.2mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Riesling Wine
local
Arabic Coffee (Qahwa)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (350°F) and grease a 10cm/4 inch round cake tin, lining the base with a disc of parchment.
2
In a bowl, whisk together the semolina, desiccated coconut, sugar, baking powder and ground cardamom.
3
In a separate bowl, beat the egg with the yogurt, melted ghee, coconut milk and vanilla extract until smooth.
4
Pour the wet mixture into the dry ingredients and stir until just combined into a thick, spoonable batter; do not overmix.
5
Pour the batter into the prepared tin, smooth the top, and bake for 28-32 minutes until golden and a skewer inserted in the centre comes out clean.
6
While the cake bakes, make the syrup
simmer the sugar, water and lemon juice in a small pan for 3-4 minutes until slightly syrupy, then remove from heat.
7
As soon as the cake comes out of the oven, poke it all over with a skewer and spoon the warm syrup evenly over the top, letting it soak in.
8
Scatter the sliced almonds over the cake and let it cool in the tin for 15 minutes before turning out onto a wire rack.
9
Slice into 2 pieces once cooled to room temperature and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Semolina, fine
- 25g25g Coconut Desiccated
- 20g20g Sugar White
- 3g3g Baking Powder
- 35g35g Plain Yogurt
- 28g28g Egg, beaten
- 18g18g Ghee, melted
- 20g20g Coconut Milk
- 3g3g Vanilla Extract
- 1g1g Cardamom, ground
- 18g18g Sugar White, dissolved in water for syrup, 1
- 18g18g Water, simple syrup base, 1
- 4g4g Lemon Juice, for syrup, 1
- 8g8g Almond, sliced, for topping, 1
