Aunt Zaneb's Semolina Cake recipe

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Ingredients

2 teaspoons tahini, divided
3 cups semolina flour
1 cup white sugar
1 cup unsweetened shredded coconut
¼ cup butter
2 cups plain yogurt
4 teaspoons baking powder
¼ teaspoon baking soda
2 ½ cups water
2 cups white sugar

Nutrition Info

308.1 calories
carbohydrate: 55.2 g
cholesterol: 12.6 mg
fat: 9.7 g
fiber: 1.3 g
protein: 2.8 g
saturatedFat: 7.3 g
servingSize: -
sodium: 249.5 mg
sugar: 53.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Smooth 1 teaspoon of tahini over the bottom of an 8-inch baking pan.

  2. Mix semolina flour, 1 cup sugar, coconut, and butter together in a bowl.

  3. Mix yogurt, baking powder, and baking soda together in a bowl, stir until bubbly. Pour into the semolina mixture, combine batter well using your hands.

  4. Pour batter into the prepared pan, dab the remaining 1 teaspoon tahini on top.

  5. Bake in the preheated oven until cake is set, 30 to 35 minutes.

  6. Combine water and 2 cups sugar in a saucepan over high heat. Bring to a boil, stir to dissolve sugar. Remove from heat and allow to cool slightly. Pour 1/2 cup of syrup over the baked cake.

Recipe Yield

1 8-inch pan

Recipe Note

This recipe came all the way from Jerusalem, Palestine--especially for the month of Ramadan--from my aunt. This semolina has a special texture and is by far the best I've had so far. Enjoy!

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