Experience the perfect blend of texture and sweetness with this traditional semolina cake drizzled in syrup and topped with crunchy nuts. Store leftovers in an airtight container at room temperature for up to 3 days. This dish is perfect for family gatherings and special occasions.
Preheat your oven to 350°F (175°C). Grease a square baking dish with a little oil or butter to prepare for the cake.
In a large mixing bowl, combine the semolina, yogurt, sugar, coconut flakes, baking powder, and vegetable oil. Mix until everything is well incorporated and a smooth batter forms.
Pour the batter into the prepared baking dish, smoothing the top with a spatula. Use a knife to score the surface into diamond shapes and place a blanched almond or pistachio in the center of each piece.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the syrup. In a saucepan, combine the water and sugar over medium heat. Stir until the sugar is fully dissolved.
Add the lemon juice to the syrup and let it simmer for about 10 minutes. Remove from heat and allow to cool.
Once the cake is baked, remove it from the oven and immediately pour the cooled syrup evenly over the hot cake. Allow the cake to absorb the syrup and cool completely before slicing.
Serve at room temperature, garnished with extra nuts if desired.
Store leftovers in an airtight container at room temperature for up to 3 days. This dish is perfect for family gatherings and special occasions.
0 servings
1 piece (approx. 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.