Turkish Semolina Cake
A delightful Mediterranean dessert that combines semolina with a sweet syrup for a moist and flavorful experience.
Ingredients
For the Cake
- 1 cup semolina Use fine semolina for a smoother texture.
- 1 cup sugar For the cake and syrup.
- 1 cup plain yogurt
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 lemon zest of 1 lemon Optional
- 1 cup milk
- 1/2 cup shredded coconut Optional, for garnish.
For the Syrup
- 1 cup sugar
- 1 cup water
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
- In a large mixing bowl, combine the semolina, sugar, yogurt, eggs, vegetable oil, baking powder, vanilla extract, and lemon zest if using. Mix until fully incorporated.
- Gradually pour in the milk and water, stirring continuously to create a smooth batter.
- Transfer the batter into your prepared baking dish and bake for 30-35 minutes or until the top is golden brown and a toothpick comes out clean.
Syrup Preparation
- In a saucepan, combine 1 cup of sugar with 1 cup of water. Heat over medium until sugar dissolves, then bring to a gentle boil for about 5 minutes. Remove from heat and let cool.
Finishing Touch
- Once the cake is done, pour the cooled syrup over the hot cake immediately. Allow it to absorb syrup while cooling.
- Let the cake sit for at least an hour before slicing.
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Notes
Serve with garnishes like shredded coconut, nuts, or fresh fruit. Store in an airtight container for up to three days at room temperature or a week in the refrigerator. Can be frozen for extended shelf life.