Samali Semolina and Ground Almond Cake
Indulge in the rich, traditional flavors of the Mediterranean with this Samali Semolina and Ground Almond Cake, a delightfully moist and syrup-soaked dessert that's perfect for any occasion. Crafted with fine semolina, ground almonds, and Greek yogurt, this easy-to-make cake boasts a tender texture and nutty sweetness. Each slice is beautifully adorned with a blanched almond and infused with a luscious lemon-honey syrup, creating a perfect balance of flavors. Perfect for pairing with a cup of coffee or tea, this aromatic treat is as visually stunning as it is delicious. Whether you're hosting a dinner party or savoring a quiet moment, this bake is bound to impress with its authentic taste and captivating simplicity.
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Recipe Information
Ingredients
- 200 grams Semolina (fine)
- 100 grams Ground almonds
- 60 grams Granulated sugar
- 200 grams Greek yogurt
- 150 ml Milk
- 1 teaspoon Baking powder
- 1 teaspoon Almond extract
- 50 grams Butter (unsalted, melted)
- 20 pieces Blanched almonds (whole, for topping)
- 200 ml Water (for syrup)
- 200 grams Granulated sugar (for syrup)
- 1 tablespoon Lemon juice
- 1 tablespoon Honey
Instructions
Preheat your oven to 180°C (350°F) and grease a 20x20cm (8x8-inch) baking dish with butter.
In a large mixing bowl, combine the fine semolina, ground almonds, granulated sugar, and baking powder. Mix well to evenly distribute the dry ingredients.
Add the Greek yogurt, milk, almond extract, and melted butter to the dry ingredients. Stir until a smooth and thick batter forms.
Pour the batter into the prepared baking dish and smooth the top using a spatula.
Using a knife, score the batter into diamond or square shapes, then press a whole blanched almond into the center of each piece.
Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the syrup. In a small saucepan, combine the water, granulated sugar, lemon juice, and honey. Heat over medium heat and stir until the sugar dissolves. Bring to a gentle simmer and cook for 8-10 minutes until slightly thickened. Remove from heat and let the syrup cool to room temperature.
Once the cake is done baking, remove it from the oven and allow it to cool slightly for 5 minutes. Then, evenly pour the cooled syrup over the warm cake, allowing it to soak in.
Let the cake fully cool to room temperature before slicing along the pre-scored lines and serving.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 37.4 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 227 mg | 5% | |
*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.
