AUNT ZANEB'S SEMOLINA CAKE

Aunt Zaneb's Semolina Cake image

This recipe came all the way from Jerusalem, Palestine--especially for the month of Ramadan--from my aunt. This semolina has a special texture and is by far the best I've had so far. Enjoy!

Provided by Marlene

Categories World Cuisine Recipes Middle Eastern Israeli

Time 1h

Yield 12

Number Of Ingredients 10

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Ingredients

2 teaspoons tahini, divided
3 cups semolina flour
1 cup white sugar
1 cup unsweetened shredded coconut
¼ cup butter
2 cups plain yogurt
4 teaspoons baking powder
¼ teaspoon baking soda
2 ½ cups water
2 cups white sugar

Steps:

Preheat oven to 400 degrees F (200 degrees C). Smooth 1 teaspoon of tahini over the bottom of an 8-inch baking pan.
Mix semolina flour, 1 cup sugar, coconut, and butter together in a bowl.
Mix yogurt, baking powder, and baking soda together in a bowl; stir until bubbly. Pour into the semolina mixture; combine batter well using your hands.
Pour batter into the prepared pan; dab the remaining 1 teaspoon tahini on top.
Bake in the preheated oven until cake is set, 30 to 35 minutes.
Combine water and 2 cups sugar in a saucepan over high heat. Bring to a boil; stir to dissolve sugar. Remove from heat and allow to cool slightly. Pour 1/2 cup of syrup over the baked cake.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 55.2 g, Cholesterol 12.6 mg, Fat 9.7 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 7.3 g, Sodium 249.5 mg, Sugar 53.4 g