Shamali - Moist Semolina Cake

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a floral note, while vanilla is commonly available.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are a heart-healthy alternative, and sunflower seeds are budget-friendly.

Start with the syrup, because it needs to be cooled before pouring it on the cake.

Add the sugar, water, cinnamon stick, lemon peel and the lemon juice in a pan and stir until it boils.

Turn the heat on medium and boil for 7 minutes.

Sieve it into a jug and let it cool down.

Mix the semolina, flour and baking powder in a bowl.

Mix the sugar, vanilla and the eggs in the mixer until it becomes a fluffy light foam.

Add the semolina flour mix and also the oil and milk and start mixing gently.

Oil a round 30cm (12”) pan.

Pour the cake batter and knock a few times with the pan on the table to get the big bubbles out.

Bake at 180 C (360F) for about 30 minutes.

Right after the oven, poke holes in the cake with a toothpick.

Pour immediately the 250ml milk (room temperature) over the cake and then the cooled syrup.

Wait for at least two hours to let the cake soak up all the goodness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens