A light cake from Lebanese baking, this orange semolina cake is made by baking a batter flavoured with orange zest and juice, then finishing it with a thin syrup. Lighter than heavily syrup-soaked desserts, it is topped with almonds.
Mix the semolina, flour, sugar, yoghurt, oil, orange zest, orange juice and baking powder together in a bowl.
Pour the batter into a greased tin, arrange the almonds on top, and bake in an oven preheated to 175°C for 20 minutes until golden on top.
Bring the syrup water and sugar to the boil and simmer for four minutes, then remove from the heat and let it cool slightly.
Slowly drizzle the lukewarm syrup over the warm cake straight from the oven.
Let the cake rest for eight minutes; this gives the syrup time to soak in.
Pour the syrup while it is lukewarm and the cake is still warm, not both piping hot; if both are too hot, the cake can turn overly soggy and fall apart. Allergens: contains gluten (semolina, flour), dairy (yoghurt) and tree nuts (almond).
If you cannot find almonds, you can skip the topping or use pistachios instead; the flavour and look will change, but the texture of the cake stays the same.
Admin DadaGastro · verified in test kitchenBadem bulamadığım için üzerine antep fıstığı serptim, hem renk hem tat olarak çok güzel durdu. Portakal suyunun yarısını da mandalina suyuyla değiştirdim, daha tatlı bir sonuç aldım.
Portakalın kokusu kekten taşıyor, şurubu da hiç ağır gelmedi; hafif ve ferahlatıcı bir tatlı oldu.
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