Honey Semolina Cake
Moist and golden Honey Semolina Cake soaked in a warm honey and lemon syrup. This traditional style cake has a tender crumb with a delicate semolina texture and a glossy honey finish that makes every bite rich and fragrant.
Ingredients
Scale
- 1 cup fine semolina
- 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup plain yogurt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 1/4 cup water
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350°F and grease an 8 inch square or round baking pan.
- In a large bowl, whisk together fine semolina, all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, mix plain yogurt, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Transfer the batter into the prepared pan and smooth the top evenly.
- Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- While the cake bakes, heat honey, water, and fresh lemon juice in a small saucepan over medium heat until gently simmering.
- Remove the cake from the oven and immediately pour the warm honey syrup evenly over the hot cake.
- Let the cake rest for at least 30 minutes to fully absorb the syrup before slicing and serving.
Notes
- Use fine semolina for a softer texture.
- Pour syrup over the cake while both are warm for best absorption.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Find it online: https://tastyze.com/honey-semolina-cake/