The delightful semolina cake soaked in sweet syrup, known as كعكة السميد, is a treasured Palestinian dessert that graces many occasions, from weddings to family gatherings. Its soft, moist texture combined with the rich syrup creates a symphony of flavors that transports you to the bustling kitchens of Palestine. Served warm or at room temperature, every bite evokes nostalgia, bringing together family and friends in joyous celebration.
Originating from ancient times, the semolina cake has evolved through generations of Palestinian families. Traditionally, it was made during festive occasions and celebrations, symbolizing hospitality and generosity. Each region of Palestine may add its own twist, yet the core ingredients and methods remain deeply rooted in cultural heritage, making it a beloved dish across all communities.
What sets this semolina cake apart is its unique preparation method that includes soaking it in fragrant syrup infused with lemon juice, which balances the sweetness beautifully. The use of yogurt adds moisture and a subtle tang, while the addition of coconut flakes provides a noteworthy texture and flavor, enhancing the overall experience of this sweet treat.
The Must-Do’s
To ensure authenticity, it’s crucial to use fine semolina for the right texture. The scoring of the cake before baking not only helps with even cooking but also creates beautiful serving pieces. Pouring the syrup immediately after baking ensures that the cake absorbs the syrup effectively, resulting in a moist, flavorful dessert.
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.
Ingredients
Directions
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.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. This dish is perfect for family gatherings and special occasions.
Pro Tips
For an elevated flavor profile, consider adding a splash of rose water or orange blossom water to the syrup. If you’re looking for a gluten-free alternative, finely ground almond flour can replace semolina, though it will alter the texture slightly. Avoid over-baking the cake to maintain its soft, tender crumb.
Serving Suggestions
This cake pairs wonderfully with Arabic coffee or mint tea, providing a wonderful contrast to the sweetness. It can be served as a dessert after meals or as a sweet snack at gatherings, making it versatile for any occasion.
Garnishing & Presentation
Traditional garnishes include slivered almonds or crushed pistachios, which not only enhance the visual appeal but also add a delightful crunch. Dusting with some additional coconut flakes can also amplify the charm and flavor of the dish.
الطعام يقرّب البعيدين
Translation: ‘Food brings distant ones closer.’ This saying highlights the essence of hospitality and community, epitomizing how sharing meals fosters connections among people.
As I prepare this cherished dessert, I am reminded of my grandmother’s kitchen, filled with laughter and the aromatic scents of baking. Each time I make كعكة السميد, I not only recreate the flavors of my childhood but also honor the traditions passed down through my family. It is more than just a recipe; it is a piece of my heritage that I am proud to share with others.
Equipment Needed
- mixing bowl
- whisk
- oven
- baking dish
- saucepan
Cooking Techniques
Baking
Cooking the batter in an oven using dry heat, ensuring thorough cooking and a golden crust.
Simmering
Gently boiling the syrup mixture to dissolve sugar and develop flavor without burning.
Serving Suggestions
- Serve with a cup of Arabic coffee or mint tea.
Garnish Suggestions
- Top with extra chopped nuts or shredded coconut for added texture.