About this recipe:This is a traditional Middle Eastern semolina cake made with yoghurt, then soaked in a rose water syrup. I got this recipe from my sister-in-law.
250g (9 oz) semolina
100g (4 oz) caster sugar
250g (8 oz) low fat natural yoghurt
120ml (4 fl oz) vegetable oil
3 tablespoons desiccated coconut
1 tablespoon baking powder
350ml (12 fl oz) water
350g (12 oz) caster sugar
2 tablespoons rose water
6 whole almonds, split in half
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:25min › Ready in:55min
In a medium bowl, mix together the semolina, 100g sugar, yoghurt, oil, coconut and baking powder. Set aside for 30 minutes.
In a small saucepan over medium-high heat, stir together the water, 350g sugar and rosewater. Bring to the boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
Preheat the oven to 180 C / Gas mark 4. Spread the semolina batter into the bottom of a greased 20x30cm (9x13 in) baking dish. Slice into squares or diamonds, and place an almond half onto each piece.
Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to grill, and grill until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the cooled syrup over the hot squares. Serve warm.
What a great recipe! I've made this twice now with different syrups (honey and lemon was particularly nice). I did halve the sugar the second time round, and found pouring the mixture straight into the cake tin THEN letting it rest made for a very light cake. Highly recommended. - 02 Aug 2015