Description

Ingredients

• For the cake
• 🌾 Fine semolina: 300 g (1½ cups / 10.6 oz) Original: 🌾 Fine semolina: 300 g (1½ cups / 10.6 oz)
• 🥥 Desiccated coconut (fine): 60 g (¾ cup / 2.1 oz) Original: 🥥 Desiccated coconut (fine): 60 g (¾ cup / 2.1 oz)
• 🧂 Fine salt: 1 g (¼ tsp / 0.04 oz) Original: 🧂 Fine salt: 1 g (¼ tsp / 0.04 oz)
• 🧈 Melted butter (or ghee): 120 g (½ cup / 4.2 oz) dairy Original: 🧈 Melted butter (or ghee): 120 g (½ cup / 4.2 oz)
• 🥛 Plain yogurt (3.2%): 240 g (1 cup / 8.5 oz) dairy Original: 🥛 Plain yogurt (3.2%): 240 g (1 cup / 8.5 oz)
• 🍚 Sugar: 120 g (½ cup / 4.2 oz) Original: 🍚 Sugar: 120 g (½ cup / 4.2 oz)
• 🥛 Milk: 120 ml (½ cup / 4 fl oz) dairy Original: 🥛 Milk: 120 ml (½ cup / 4 fl oz)
• 🥚 Eggs: 2 large (~50 g / 1.8 oz each) egg Original: 🥚 Eggs: 2 large (~50 g / 1.8 oz each)
• 🍨 Vanilla extract: 5 ml (1 tsp / 0.17 fl oz) Original: 🍨 Vanilla extract: 5 ml (1 tsp / 0.17 fl oz)
• 🥄 Baking powder: 8 g (2 tsp / 0.28 oz) Original: 🥄 Baking powder: 8 g (2 tsp / 0.28 oz)
• ➕ Optional garnish: blanched almonds or pistachios Original: ➕ Optional garnish: blanched almonds or pistachios
• For the syrup
• 🍚 Sugar: 250 g (1¼ cups / 8.8 oz) Original: 🍚 Sugar: 250 g (1¼ cups / 8.8 oz)
• 💧 Water: 250 ml (1 cup / 8 fl oz) Original: 💧 Water: 250 ml (1 cup / 8 fl oz)
• 🍋 Lemon juice: 10 ml (2 tsp / 0.34 fl oz) Original: 🍋 Lemon juice: 10 ml (2 tsp / 0.34 fl oz)
• 🌹 Optional: 1–2 tsp orange blossom or rose water Original: 🌹 Optional: 1–2 tsp orange blossom or rose water

Preparation

• Make the syrup first Simmer sugar and water 5–6 min, take off heat, stir in lemon juice (and floral water if using). Let cool to room temp.
• Mix the batter Whisk yogurt, milk, eggs, sugar, vanilla, and melted butter. Fold in semolina, coconut, salt, and baking powder until just combined; rest 10 min (semolina hydrates).
• Pan & score Grease a 23×33 cm (9×13 in) pan. Spread batter evenly, smooth the top. Score diamonds/squares and press a nut into each.
• Bake Bake at 180°C (350°F) for 28–32 min until deep golden and a tester comes out clean.
• Soak while hot Remove from oven and immediately pour cooled syrup evenly over the hot cake. It will absorb in a few minutes.
• Set & serve Cool 20–30 min, then cut along the scored lines. Serve slightly warm or at room temp.

Total Time

Nutritional Value

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