EG
Egypt
Featured recipe
Africa
EG
A soft Egyptian semolina cake soaked with lemon scented sugar syrup and topped with almonds.
20 min
35 min
12 servings
Easy
55 min + cooling
1 1/2 cups (300 g) granulated sugar, for syrup 1 cup (240 ml) water 1 tbsp fresh lemon juice 1 tsp orange blossom water, optional 2 cups (340 g) coarse semolina 3/4 cup (150 g) granulated sugar 1 tsp baking powder 1/4 tsp fine salt 1 cup (240 g) plain whole milk yogurt 1/2 cup (113 g) unsalted butter, melted 1 tsp vanilla extract 24 blanched almond halves
1. Combine syrup sugar and water and bring to a boil. 2. Simmer for 8 minutes. Add lemon juice and simmer for 2 minutes. Remove from heat, add orange blossom water if using, and cool. 3. Heat oven to 350°F (175°C). Butter a 9 by 13 inch dish. 4. Mix semolina, cake sugar, baking powder, and salt. 5. Add yogurt, melted butter, and vanilla and stir just until combined. 6. Spread batter evenly in the dish. 7. Score into 24 pieces and press an almond into each. 8. Bake for 30 to 35 minutes until golden. 9. Slowly pour the cool syrup over the hot cake. 10. Let stand for at least 1 hour before cutting.
SCHNAX TIP
Use coarse semolina for the right texture. Cool syrup poured over the hot cake absorbs well without making it mushy.