Traditional Albanian Cake With Pomegranate!

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients while all-purpose flour is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option, while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can provide a natural sweetness, while brown sugar is often cheaper.

pomegranate seeds

🥗Healthier: blueberries

💰Cheaper: dried cranberries

Blueberries are nutritious, and dried cranberries are a budget-friendly alternative.

Preheat the oven to 180°C (350°F).

Grease a baking dish with butter.

In a bowl, mix semolina, baking powder, and salt.

In another bowl, whisk eggs and sugar until light and fluffy.

Add milk, melted butter, and vanilla extract to the egg mixture; mix well.

Combine the dry ingredients with the wet ingredients until smooth.

Pour the batter into the prepared baking dish.

Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.

While the cake bakes, prepare the syrup by boiling water and sugar in a saucepan until dissolved.

Add lemon zest and rose water to the syrup; simmer for 5 minutes.

Remove the cake from the oven and pour the syrup evenly over it while still hot.

Let the cake cool completely before serving.

Garnish with pomegranate seeds and a dusting of powdered sugar.

Cooking Techniques

Spice Level:

Dietary

Allergens