This Egyptian recipe for sweet semolina cake is incredibly easy to make. It’s drenched with a delicious rosewater and lemon syrup, making it a perfect dessert to finish off a savoury meal. We have used coarse semolina to give a crunchy texture, but you can substitute with fine semolina if you prefer.
Preheat the oven to 190°C.
Mix together the semolina, coconut, sugar, flour, yoghurt, melted butter, vanilla and lemon zest in a medium-sized bowl.If the mixture seems too thick, add a little milk, but it should still be quite firm.
Spread the mixture with your hands into a buttered and lined 30cm x 25cm x 5cm baking tray and smooth down. Score into diamond shapes and place an almond in the centre of each diamond.
Bake for 35-40 mins or until golden brown.
Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for 5 mins without stirring. Stir in the lemon juice and rosewater, remove from heat and set aside to cool.
Pour the syrup over the cake while the cake is still hot. Leave to cool completely before serving.
21⁄2 cups coarse semolina
90 grams desiccated coconut
220 grams caster sugar
75 grams self-raising flour
200 grams thick yoghurt
200 grams unsalted butter, melted
1 teaspoon vanilla extract
1 lemon, zested
25-30 grams blanched whole almonds
For the syrup:
330 grams sugar
1 teaspoon lemon juice
1 teaspoon rosewater