Description
A fragrant and moist semolina cake infused with orange blossom water and drizzled with warm honey syrup. This Middle Eastern-inspired dessert is rich, aromatic, and perfect for any occasion.
Ingredients
Units
Scale
For the Cake:
- 1 1/2 cups semolina flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 3/4 cup plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange blossom water
For the Honey Syrup:
- 1/2 cup honey
- 1/4 cup water
- 1 teaspoon orange zest
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a round cake pan.
- Mix Dry Ingredients: In a bowl, whisk together semolina flour, all-purpose flour, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk melted butter, sugar, yogurt, eggs, vanilla extract, and orange blossom water until smooth.
- Make the Batter: Gradually add dry ingredients to the wet mixture and stir until fully combined.
- Bake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Prepare the Syrup: While the cake is baking, heat honey, water, and orange zest in a saucepan over low heat until slightly thickened.
- Soak the Cake: Once the cake is out of the oven, drizzle with the warm honey syrup and let it soak for a few minutes before serving.
Notes
- For extra flavor, sprinkle crushed pistachios or almonds on top before serving.
- Serve warm or at room temperature with a dollop of Greek yogurt or whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Cakes
- Method: Baking
- Cuisine: Middle Eastern, Mediterranean
