WHAT YOU NEED

Ingredients:

  • 1 cup (250 mL) plain Balkan-style yogurt
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 3 cups (750 mL) fine semolina
  • 3/4 cup (175 mL) granulated sugar
  • 3/4 cup (175 mL) butter, melted
  • 1/2 cup (125 mL) blanched almonds

Orange Blossom Water Syrup:

  • 4 cups (1 L) granulated sugar
  • 3 cups (750 mL) water
  • 2 tbsp (30 mL) lemon juice
  • 1 tbsp (15 mL) orange blossom water or 1 tsp (5 mL) grated orange zest

Middle Eastern Semolina Cake
 

A dark wooden cutting board with three pieces of diamond shaped middle eastern semolina cake.

INSTRUCTIONS

  • In a saucepan, bring sugar and water to boil. Reduce heat to medium and simmer for about 30 minutes or until syrup is reduced by about half. Remove from heat; stir in lemon juice and orange blossom water or grated orange zest; set aside.
  • ​Grease a 13 x 9 inch (3 L) baking pan and line bottom with parchment paper; set aside. Preheat oven to 400°F (200°C).
  • In a small bowl, whisk together yogurt, baking powder, and soda; set aside for 10 minutes or until doubled in volume.
  • Meanwhile, in a large bowl, combine semolina, sugar, and butter. Use your hands to rub the butter into the semolina mixture. Add yogurt mixture and continue to mix thoroughly with your hands.
  • Press mixture evenly into prepared pan. If mixture feels sticky, spray hands with cooking spray.
  • Using a chef's knife, make lengthwise cuts down batter and then make diagonal cuts crosswise to create a diamond shape. Top each diamond with an almond.
  • Bake in prepared oven for about 25 minutes or until golden brown. Remove from oven and slowly pour Orange Blossom Water Syrup all over the cake. Let cool completely.
 

Tip: Pour syrup slowly to allow the cake to absorb the mixture. Cake can be stored covered at room temperature for up to 7 days.

NUTRITIONAL INFO PER SERVING:

(1 PIECE)
Calories 200
Protein 3 g
Carbohydrates 37 g
Fat 5 g
Fibre 1 g
Sodium 50 mg
Calcium 74 mg
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You’ll find 13 more sustainable, local and creative recipes from across the country in our 2020 Milk Calendar. 

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