Middle Eastern · Dessert
Semolina Syrup Cake
A dense, lightly spiced semolina cake soaked in a cardamom-honey syrup, rebuilt around Greek yogurt and whey protein isolate so each slice carries a genuine protein hit without losing the syrup-soaked character of the original Middle Eastern basbousa-style bake.
$1
12 minsPrep
24 minsCook
51 minsTotal
EasyLevel
Nutrition per serving
256Calories
19.8gProtein
6.5gFat
30.1gCarbs
11.9gSugar
1.5gFiber
250mgSodium
98mgChol
2.1gSat Fat
180mgPotassium
123mgCalcium
1mgIron
0.5mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Arak
local
Turkish Coffee
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and lightly grease a 10cm/4 inch cake tin, lining the base with a small disc of parchment.
2
In a bowl, whisk the egg with the sugar for a minute until slightly pale, then whisk in the greek yogurt and lemon juice until smooth.
3
Sift in the semolina, whey protein isolate and baking powder, folding gently until just combined into a thick batter - do not overmix or the protein powder will turn gritty.
4
Pour the batter into the prepared tin, smooth the top, and scatter the ground almond evenly over the surface.
5
Bake for 22-25 minutes until golden and a skewer inserted in the centre comes out clean, then leave the cake in the tin to cool for 10 minutes.
6
Meanwhile, make the syrup
gently warm the water, honey and cardamom in a small pan just until the honey dissolves - do not boil hard or the honey's flavour turns bitter.
7
While the cake is still warm, poke a few holes across the top with a skewer and spoon the warm syrup over slowly, letting it soak in fully before unmoulding.
8
Cool completely in the tin, about 15 minutes, before slicing into 1 piece and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g fine semolina semolina
- 2.5 oz70g greek yogurt
- 0.8 oz22g vanilla or unflavoured whey protein isolate
- 11 egg, beaten (50g)
- 0.4 oz12g sugar white
- 0.1 oz3g baking powder
- 0.3 oz8g ground, for scatter almond
- 0.2 oz6g lemon juice
- 1.4 oz40g for syrup water
- 0.5 oz14g for syrup, poured hot over cooled cake honey
- 0 oz1g ground, in syrup cardamom
