Description
A moist, golden semolina cake infused with coconut and topped with pistachios, soaked in a fragrant sugar syrup for the perfect Middle Eastern dessert experience.
Ingredients
Scale
- 1 cup fine semolina
- 1 cup desiccated coconut
- 1 cup plain yogurt
- 3/4 cup granulated sugar
- 1/2 cup melted butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons chopped pistachios
- 1 cup water (for syrup)
- 3/4 cup granulated sugar (for syrup)
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 baking pan.
- In a mixing bowl, combine semolina, coconut, yogurt, sugar, melted butter, baking powder, and vanilla extract. Mix well and let rest for 10 minutes.
- Pour the batter into the prepared pan and smooth the top. Score the surface into squares or diamonds and place a pistachio piece in the center of each piece.
- Bake for 30 to 35 minutes or until golden and a toothpick inserted comes out clean.
- While the cake bakes, prepare the syrup by simmering water, sugar, and lemon juice for 10 minutes. Stir in rose water if using.
- Remove the cake from the oven and immediately pour the hot syrup over the warm cake. Let it soak and cool before serving.
Notes
- Use fine semolina for the best texture.
- Let the batter rest before baking to help it hydrate.
- Pour syrup while the cake is still warm for better absorption.
- Garnish with extra pistachios or dried rose petals for a festive touch.
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 28g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg