Middle Eastern · Dessert
Semolina Syrup Cake
A protein-boosted take on the classic Middle Eastern semolina syrup cake, built light with Greek yogurt and whey isolate in place of butter and extra sugar, soaked in a lemon-cardamom syrup and finished with fresh raspberries for a fibre lift.
$1
15 minsPrep
25 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
215Calories
17.8gProtein
2.6gFat
30.7gCarbs
8.9gSugar
4.3gFiber
248mgSodium
4mgChol
1.6gSat Fat
254mgPotassium
97mgCalcium
0.8mgIron
0.2mcgVitamin B12
9.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Raki
local
Turkish Coffee
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170C 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, whey protein isolate, coconut flour, baking powder and ground cardamom.
3
In a separate bowl, whisk the egg white until foamy, then stir in the Greek yogurt and half the sugar-white until smooth.
4
Fold the wet mixture into the dry ingredients until just combined into a thick batter, then spoon into the prepared tin and level the top.
5
Bake for 24-26 minutes until golden and a skewer inserted in the centre comes out clean.
6
While the cake bakes, make the syrup
simmer the water, lemon juice and remaining sugar-white in a small pan for 3-4 minutes until slightly syrupy, then remove from the 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 fully.
8
Let the cake cool completely in the tin to absorb the syrup, then turn out, top with the fresh halved raspberries and slice to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g fine semolina
- 1.9 oz55g greek yogurt
- 1 3/81 3/8 egg whites, whisked (45g)
- 0.7 oz20g whey protein isolate
- 0.1 oz3g baking powder
- 0.4 oz10g coconut flour
- 0.4 oz12g sugar white
- 0.7 oz20g lemon juice
- 1.1 oz30g water
- 0 oz1g ground cardamom
- 1.4 oz40g halved raspberry
