Sunday, March 01, 2015


I found a bottle of rose flavoured syrup for a few pence in the reduced to clear section in Tesco just before Xmas. It was perfect for this Lebanese cake, made with semolina and yoghurt, and soaked in a flavoured syrup.

It was quick and easy to make - but also quick and easy to eat! I didn't manage to get pictures before it was scoffed! The picture is of a later batch made another day.

  • 6oz Semolina
  • 6oz Sugar
  • 1/4 tsp Bicarbonate of Soda
  • 8 fl.oz. plain Greek Yoghurt
  • 3 tbsp Lemon juice
  • 3 tbsp Butter, melted
  • 16 whole shelled Almonds
  • 8 fl.oz of flavoured Syrup - either bottled ready-made, or made by boiling 1 cup water, flavouring and 1 cup sugar to 108C on a sugar thermometer. Traditional flavours to use include Rose, Orange-flower, Lemon, Orange or Pomegranate.

Very lightly grease a 20cm square silicone cake tin.
Preheat oven to 180C.
Measure the semolina, sugar and bicarb into a mixing bown and stir to combine well, breaking up any lumps.
Measure the butter into a small microwaveable dish and zap for a few seconds to melt it.
Measure the yoghurt and lemon juice into the dry ingredients, pour in the butter and mix it all together quickly but thoroughly. Add a little more lemon juice if it seems too dry. Lemon zest eaters could add some finely-pared zest to the mixture here too.
Scrape the cake batter into the cake tin and smooth down evenly on the top.
Bake for the first 15 mins, then remove from the oven and arrange the almonds on top - aim for there to be one almond in the middle of each square when cut.
Return to the oven and bake for a further 30 mins until golden.
Let cool in tin for 10 minutes, then cut into squares whilst still in the tin.
Pour some of the syrup over the top of the cake and let it soak in for a couple of minutes. Repeat, adding more syrup, until the cake is saturated with syrup.
If any survives that long, it should keep in a box for a couple of days.

 Categories: Lebanese Cake