Lebanese semolina cake

This is the first time I’ve made a semolina cake, the only other time, being, using it in fruit cake to get a moist texture. Semolina is such a  versatile ingredient, used in so many dishes and most of them are quick ones, like this one. This has to be the easiest cake I’ve ever made.



Fine Semolina    2 cups

Desiccated coconut      1 cup

Sugar         1/2 cup

Baking soda        1 teaspoon

Ghee      1/2 cup

Milk     1 cup

Maple syrup     2 tablespoons

Hot water       1 cup

Cardamom       1 pod

Preheat the oven to 165 degrees C. Grease a shallow, medium, baking dish. In a large bowl, mix all the dry ingredients and then add the wet ingredients. Mix till combined well. Put the mixture in the shallow dish and level it with the back of a spoon. Bake for thirty minutes.

Mix the maple syrup and hot water. Add the powdered seeds of the cardamom to the syrup and mix. Let the cake cool for ten minutes and then pour the syrup over the cake. Leave the cake to absorb the syrup for an hour or two. Then cut it into squares or diamonds and decorate it with nuts. Enjoy!








You could use two cups of maple or sugar syrup for a sweeter cake and use more cardamom for deeper flavour and fragrance.






Recipe source – divinetaste.com







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