Indulge in this traditional Palestinian semolina cake, soaked in syrup and topped with almonds for a delightful treat. Store leftovers in an airtight container at room temperature for up to 3 days. This cake is perfect for family gatherings and festive occasions.
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with a little butter or cooking spray.
In a large bowl, combine the semolina, yogurt, sugar, baking powder, and melted butter. Mix everything until well combined and smooth.
Pour the batter into the prepared baking dish, spreading it evenly. Use a knife to score the surface into diamond or square shapes, and place an almond in the center of each piece.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown.
While the cake is baking, prepare the syrup. In a saucepan, combine water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
Once boiling, add vanilla extract and lemon juice. Reduce the heat and let it simmer for about 10 minutes. Remove from heat and set aside to cool.
When the cake is done, remove it from the oven and immediately pour the cooled syrup over the hot cake, ensuring it seeps into the scored lines.
Allow the cake to absorb the syrup and cool down before serving. Cut along the scored lines and serve at room temperature.
Store leftovers in an airtight container at room temperature for up to 3 days. This cake is perfect for family gatherings and festive occasions.
0 servings
1 piece (approximately 100g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.