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Turkish Semolina Cake

Indulge in the delightful experience of Turkish Semolina Cake, a melt-in-your-mouth dessert that balances nutty semolina with sweet syrup and a hint of citrus. Perfect for special occasions or everyday enjoyment, this cake is easy to make and sure to impress your family and friends. Enjoy it warm or at room temperature, and savor the joyful flavors that make every bite unforgettable.

  • Total Time: 50 minutes
  • Yield: Serves approximately 8 slices 1x

Ingredients

Scale
  • 1 cup fine semolina
  • 1 cup granulated sugar
  • 1 cup plain yogurt
  • 1 tsp baking powder
  • Zest of 1 lemon
  • 1/2 cup unsalted butter (melted)
  • 1 cup water
  • 1/2 cup granulated sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together semolina, sugar, baking powder, and lemon zest until well combined.
  3. In another bowl, mix melted butter and yogurt until smooth.
  4. Pour the yogurt mixture into the dry ingredients and gently stir until just combined.
  5. Transfer the batter to the prepared baking dish and spread evenly. Bake for 30-35 minutes or until golden brown.
  6. While the cake bakes, combine water and sugar in a saucepan over medium heat. Stir until dissolved; bring to a boil, then simmer for about five minutes.
  7. Pour warm syrup over the hot cake right out of the oven. Allow it to soak for at least one hour before slicing.
  • Author: Laura Lopez
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Turkish

Nutrition

  • Serving Size: 1 slice (75g)
  • Calories: 260
  • Sugar: 20g
  • Sodium: 50mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 25mg

Keywords: For added texture, consider folding in chopped nuts like pistachios or almonds before baking. Substitute lemon zest with orange zest or add a pinch of cardamom for an aromatic twist. This cake can be stored at room temperature for up to three days or refrigerated for up to one week.