Dive into the rich flavors of this Middle Eastern-inspired semolina cake, enhanced with a luscious cream filling and adorned with nuts. This dessert is moist, sweet, and perfectly textured, making it a delightful treat for any occasion. The combination of tender cake, rich cream, and crunchy nuts offers a variety of textures that are sure to please any palate.
Why You'll Love This: This cake is celebrated for its simplicity and exquisite taste. By incorporating a creamy layer, this version adds a luxurious texture that elevates the traditional semolina cake. The nutty topping provides a pleasant crunch, contrasting beautifully with the softness of the cake and cream. Balanced by the subtle tartness of the lemon juice in the syrup, it's a dessert you'll want to indulge in again and again.
Perfect Occasion: Ideal for celebrations, festive gatherings, or as a special treat during the Ramadan season. It's also perfect for enjoying with a cup of tea or coffee when you have guests over or simply want to treat yourself and your family to something special.
Decoration Tips: Generously sprinkle crushed pistachios or a mix of your favorite nuts on top of the cake after adding the syrup for an elegant presentation. The green of the pistachios adds a beautiful color contrast and a festive touch. You can also garnish with edible rose petals or a light dusting of powdered sugar for an extra special look.
Ingredients:
- Cake:
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup oil or clarified butter
- 1 cup yogurt (170 grams)
- 1 tablespoon powdered milk
- 1 tablespoon baking powder
- 1/2 cup finely ground coconut
- 1 and 1/2 cups semolina flour
- Ready-made cream (like clotted cream)
- Syrup:
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- Juice of one lemon
- Decoration:
- Pistachios or mixed nuts
- Prepare the Syrup:
- Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer until the sugar is dissolved and the mixture is syrupy. Stir in vanilla extract. Set aside to cool.
- Make the Cake Batter:
- In a mixing bowl, beat the eggs with sugar until pale and fluffy. Add vanilla extract, oil (or clarified butter), and yogurt, mixing well. Stir in powdered milk and baking powder. Gradually add semolina flour and ground coconut, mixing to form a smooth batter.
- Assemble the Cake:
- Pour half of the batter into a greased baking pan. Spread the cream evenly over the base layer, then cover with the remaining batter.
- Bake:
- Preheat the oven to 350°F (175°C) and bake the cake for about 30-35 minutes or until golden and cooked through.
- Add the Syrup and Decorate:
- While the cake is still warm, pour the cooled syrup over it. Sprinkle the top with crushed pistachios or mixed nuts.
- Serve:
- Allow the cake to soak up the syrup and set before serving.
Enjoy this delightful semolina cake with its creamy filling and nutty topping, a treat that combines tradition with a touch of luxury!