This soft and syrup-soaked Semolina Cake is a beloved Middle Eastern dessert. Sweet, fragrant, and tender, it’s made with simple ingredients and topped with a light lemon syrup that gives it that irresistible moist texture. Perfect for family gatherings, celebrations, or just a sweet afternoon treat!
Ingredients
For the Syrup:
2 cups water
2 cups sugar
Juice of ½ lemon
For the Cake:
2 cups semolina
1 cup plain yogurt
¾ cup sugar
½ cup melted butter or ghee
1 teaspoon baking powder
1 teaspoon vanilla extract (optional)
A handful of almonds or coconut flakes for topping (optional)
Instructions
- Make the Syrup:
In a saucepan, combine water and sugar. Bring to a boil over medium heat.
Add lemon juice, reduce heat, and simmer for 8–10 minutes until slightly thickened.
Remove from heat and let it cool completely. - Prepare the Batter:
In a large bowl, mix semolina, sugar, and baking powder.
Add yogurt, melted butter, and vanilla. Stir until the batter is smooth and well combined.
(The mixture should be thick but spreadable.) - Pour and Bake:
Grease a baking dish with butter or oil.
Pour in the batter and smooth the top evenly.
Score into diamond or square shapes and place an almond in the center of each piece (if desired). - Bake:
Bake in a preheated oven at 180°C (350°F) for about 30–35 minutes, or until golden brown. - Add the Syrup:
While the cake is still hot, pour the cooled syrup evenly over it.
Allow it to absorb the syrup completely before cutting and serving. Serving Tip:
Serve warm or at room temperature with tea or coffee. It tastes even better the next day when the flavors have blended!