Arabian Semolina Cake

Ingredients

• 250 g fine wheat semolina
• 100 g sugar
• 30 g shredded coconut
• 1 pinch Cinnamon powder
• 2 tsp Baking powder
• 220 g yogurt
• 125 ml plant oil
• plant oil (for the pan)
• 300 g sugar
• 2 tbsp rose water

Instructions

1. 1.

   Mix semolina, sugar, shredded coconut, cinnamon and baking powder in a bowl. Stir in yogurt and oil and let rest covered for about 30 minutes.

2. 2.

   Preheat oven to 180 °C with top and bottom heat.

3. 3.

   For the syrup, combine 300 g sugar, rose water and 300 ml water in a pot. Bring to a boil and simmer uncovered for 3‑4 minutes while stirring. Remove from heat and cool.

4. 4.

   Grease the baking pan with oil and pour in the semolina batter. Bake in the oven for about 25 minutes, optionally cover with foil at the end to prevent over‑browning. Remove and drizzle hot syrup over it. Serve best warm.