Egyptian Cake
Transport your taste buds to the heart of Egypt with this irresistibly moist and flavorful Egyptian Cake, known for its rich texture and aromatic sweetness. Made with semolina, shredded coconut, and creamy yogurt, this easy-to-make dessert is topped with a delicately perfumed syrup infused with rose water or orange blossom water. As the golden-baked cake absorbs the syrup, each bite becomes a blend of tender, nutty goodness and subtle citrusy notes. Garnished with blanched almonds and baked to perfection in just 35 minutes, this traditional treat is perfect for any occasion, from casual gatherings to festive celebrations. Serve it alongside a cup of tea or coffee for a truly authentic, satisfying experience.
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Recipe Information
Ingredients
- 1.5 cups semolina
- 0.75 cup granulated sugar
- 0.5 cup shredded unsweetened coconut
- 1 cup plain yogurt
- 0.5 cup unsalted butter, melted
- 1 teaspoon baking powder
- 12 pieces blanched almonds (for garnish)
- 1.25 cups water
- 1.25 cups granulated sugar (for syrup)
- 1 tablespoon lemon juice
- 1 teaspoon rose water or orange blossom water
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish with butter or non-stick spray.
In a large mixing bowl, combine the semolina, granulated sugar, shredded coconut, and baking powder.
Add the plain yogurt and melted butter to the dry ingredients, and mix until a thick batter forms.
Evenly spread the batter into the prepared baking dish, smoothing the surface with a spatula.
Use a knife to score the batter into 12 squares or diamond shapes. Place one blanched almond in the center of each portion for garnish.
Bake the cake in the preheated oven for 30–35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the syrup. In a small saucepan, combine the water and granulated sugar. Heat over medium heat, stirring until the sugar dissolves.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 8–10 minutes, or until the syrup slightly thickens.
Remove the syrup from the heat and stir in the lemon juice and rose water or orange blossom water. Set aside to cool slightly.
Once the cake is done baking, remove it from the oven and immediately pour the warm syrup evenly over the cake. Allow the cake to absorb the syrup and cool completely in the pan.
Cut the cake along the scored lines into individual portions and serve. Enjoy!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 34.7 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
