Description
Golden, syrup-soaked semolina cake topped with almonds and kissed with coconut and rose water. This traditional Middle Eastern dessert is moist, sweet, and perfect for any celebration or cozy evening.
Ingredients
Scale
- 2 cups semolina
- 3/4 cup sugar
- 1 cup plain yogurt
- 1/2 cup desiccated coconut
- 1/2 cup melted butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Blanched almonds (for garnish)
- 1 cup sugar (for syrup)
- 1/2 cup water (for syrup)
- 1 teaspoon lemon juice
- 1 teaspoon rose water (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, combine semolina, sugar, coconut, yogurt, melted butter, vanilla, and baking powder. Stir well and let rest for 10–15 minutes.
- Pour the mixture into the prepared dish, level it out, score into squares or diamonds, and place an almond in each section.
- Bake for 30–35 minutes until golden and cooked through.
- While it bakes, make the syrup by boiling sugar, water, and lemon juice. Simmer for 10 minutes, then add rose water if using.
- Remove the hot cake from the oven and immediately pour the hot syrup over it. Let cool before cutting and serving.
Notes
- Let the batter rest before baking for a tender texture.
- Pour hot syrup over the hot cake to ensure full absorption.
- Store in an airtight container for up to a week.
- Optional rose water adds floral aroma but can be omitted.