The best delicious Oriental Semolina Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Oriental Semolina Cake recipe today!
Hello my friends, this Oriental Semolina Cake recipe will not disappoint, I promise! Made with simple ingredients, our Oriental Semolina Cake is amazingly delicious, and addictive, everyone will be asking for more Oriental Semolina Cake.
What Makes This Oriental Semolina Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Oriental Semolina Cake.
Ready to make this Oriental Semolina Cake Recipe? Let’s do it!
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CAKE
2 lb Wheat semolina – or butter
2 1/2 c Sugar 3/4 c Water
1 ts Baking powder 3 tb Tahini
2 c Sour cream 1/2 c Chopped pine nuts
2 oz Margarine, softened
-SYRUP-
4 c Sugar 10 Drops fresh lemon juice
3 c Water
Preheat oven to 170 C (325 F).
In a large bowl combine semolina, sugar, baking powder, sour cream and
margarine. Gradually add water. Beat until smooth (a little more
water may be needed).
Oil a large oven pan. Spread the pan with tahini.
Pour the batter into the pan, sprinkle with peanuts or pine nuts, and
bake 45 minutes, or until golden. Cool.
Make syrup: combine sugar, water and lemon juice in a large,
heavy-bottomed saucepan. Cook on low heat for 20 minutes, until
thick.
Cut the cake to 5 cm X 5 cm (2 inch X 2 inch) squares, and pour the
hot syrup over the cake squares.
Serve immediately or at room temperature.
Origin: The recipe for this traditional middle-eastern cake was found
at the back of an Israeli wheat semolina brand.
Translated by Gabi Shahar, September 1993.
Yields
1 cake
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