A delicious and aromatic cake with a touch of Middle Eastern flavors. Perfect for tea time or as a dessert for special occasions.
Ingredients
- 1 cup semolina
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground cardamom
- A pinch of salt
- 1/4 cup slivered almonds (optional)
- 1/4 cup shredded coconut (optional)
For the syrup:
- 1 cup sugar
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tsp rose water (optional)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking dish.
- Prepare the batter:
- In a large mixing bowl, combine the semolina, all-purpose flour, sugar, baking powder, ground cardamom, and salt.
- In another bowl, whisk together the yogurt, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until you have a smooth batter.
- Pour and top:
- Pour the batter into the prepared baking dish. Smooth the top with a spatula.
- Sprinkle slivered almonds and shredded coconut on top if using.
- Bake the cake:
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the syrup:
- While the cake is baking, prepare the syrup. In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce the heat and simmer for 5-7 minutes until slightly thickened.
- Remove from heat and stir in the rose water if using.
- Soak the cake:
- Once the cake is done, remove it from the oven and immediately pour the hot syrup over the cake.
- Allow the cake to absorb the syrup and cool completely in the baking dish.
- Serve:
- Once the cake is completely cool, cut it into squares and serve. Enjoy your delicious Arabic Square Cake!
Feel free to adjust the sweetness and flavors to your liking. This cake is versatile and can be enhanced with different toppings and spices. Enjoy baking!