Aunt Zaneb'S Semolina Cake Recipe

Name: Aunt Zaneb'S Semolina Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons tahini, divided; 3 cups semolina flour; 1 cup white sugar; 1 cup unsweetened shredded coconut; 1/4 cup butter; 2 cups plain yogurt; 4 teaspoons baking powder; 1/4 teaspoon baking soda; Syrup:; 2 1/2 cups water; 2 cups white sugar

Servings: persons

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

1
Preheat oven to 400 degrees F (200 degrees C). Smooth 1 teaspoon of tahini over the bottom of an 8-inch baking pan.
2
Mix semolina flour, 1 cup sugar, coconut, and butter together in a bowl.
3
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.
4
Pour batter into the prepared pan; dab the remaining 1 teaspoon tahini on top.
5
Bake in the preheated oven until cake is set, 30 to 35 minutes.
6
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.

1085

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons tahini, divided, 3 cups semolina flour, 1 cup white sugar, 1 cup unsweetened shredded coconut, and more.

Yes, Aunt Zaneb'S Semolina Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Aunt Zaneb'S Semolina Cake

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