Middle Eastern · Dessert
Semolina Syrup Cake
A dense, syrup-soaked semolina cake in the tradition of Middle Eastern basbousa, scented with coconut and yogurt, scored into diamonds, studded with almonds, and drenched in a warm lemon-sugar syrup the moment it leaves the oven.
$1
15 minsPrep
30 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
399Calories
6.3gProtein
15.1gFat
61.8gCarbs
34.7gSugar
2.7gFiber
235mgSodium
23mgChol
8.1gSat Fat
149mgPotassium
55mgCalcium
1mgIron
0.1mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Arak (Anise Spirit)
local
Traditional Arabic Coffee (Qahwa)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Grease a 10cm/4-inch round cake tin generously with the tahini, coating base and sides.
2
In a bowl, whisk together the semolina, sifted all-purpose flour, sugar, desiccated coconut and baking powder.
3
Stir in the yogurt and melted butter until a thick, spoonable batter forms; let it sit for 10 minutes so the semolina hydrates.
4
Pour the batter into the prepared tin, smooth the top, and score a shallow diamond pattern with a knife.
5
Press the whole almonds into the centre of each scored diamond.
6
Bake at 170°C (340°F) for 28-30 minutes until golden and a skewer comes out clean.
7
While the cake bakes, combine the sugar and water for the syrup in a small saucepan and bring to a simmer, stirring until the sugar dissolves.
8
Simmer the syrup for 4-5 minutes until very slightly thickened, then stir in the lemon juice and remove from heat; let it cool to warm.
9
As soon as the cake comes out of the oven, slowly ladle the warm syrup evenly over the hot cake, letting it soak in fully.
10
Rest the cake in its tin for at least 20 minutes so the syrup is fully absorbed before slicing along the scored lines.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Semolina, fine, dry
- 12g12g All Purpose Flour, sifted
- 22g22g Sugar White
- 28g28g Plain Yogurt
- 20g20g Butter, melted
- 3g3g Baking Powder
- 8g8g Coconut Desiccated
- 6g6g Tahini, for greasing tin
- 45g45g Sugar White, 1
- 45g45g Water, 1
- 5g5g Lemon Juice, 1
- 8g8g Almond, whole, for topping, 1
