Thursday, April 4, 2013

Semolina Yogurt Cake Recipe

Semolina yogurt cake

I made this cake 3 times in 2 weeks. Firstly because I bought a lot of yogurt, I couldn’t walk away from a good deal. Secondly, and equally important, this is delicious. The cake is super moist, and semolina gives a fantastic soft gritty texture. Thirdly, and less important, some eggs needed to be used up, because I couldn’t walk away from a good deal.

Semolina yogurt cake goes by various names, basbousa, samali, harisi, rava, revani… There are probably slight differences, some use milk, others use yogurt. To keep things simple, I call mine semolina yogurt cake.

The cake batter is quite wet, but its OK after baked. If after you made the batter it feels very wet, add some semolina. Or alternatively, hold back on some of the yogurt and add it later if the batter is too dry.

Semolina yogurt cake

1 cup semolina
½ cup sugar
1½ cup yogurt
½ cup vegetable oil
3 eggs
3 tablespoons flour
1 teaspoon vanilla
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

For syrup
1 cup sugar
1 cup water
Juice from ½ lemon

1.      Beat eggs and sugar until sugar has dissolved
2.      Add yogurt and oil and mix well.
3.      Add all the rest of the ingredients and mix to combine
4.      Line a 8×8 pan with baking paper and pour batter in it.
5.      Bake at 175°C/350°F until golden brown and delicious, about 25-30 minutes.
6.      To make the syrup: Boil water and sugar for 3 minutes. Add lemon juice and boil for further 3 minutes. Let it cool completely
7.      Pour the cold syrup over the warm cake. Let it cool completely, or chill, before serving

Semolina yogurt cake

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