Honey almond semolina cake has a pleasantly textured crumb that absorbs a light honey syrup after baking. Almonds placed before baking mark the portions and add a gentle crunch.

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Recipe at a Glance

Yield: 12 pieces
Preparation: 20 minutes
Cooking: 35 minutes
Resting and chilling: Rest batter 15 minutes; cool cake after syruping

Ingredients
Before You Start
Directions
Cook’s Tips
Storage
Frequently Asked Questions

Ingredients

Cake

Ingredient and amount
200 g fine semolina
70 g all-purpose flour
120 g granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
200 g plain yogurt
100 g unsalted butter, melted and cooled
2 large eggs
12 blanched almonds

Syrup

Ingredient and amount
120 ml water
100 g honey
50 g granulated sugar
1 tablespoon lemon juice

Before You Start

Fine semolina gives a softer texture; coarse semolina changes absorption and may need a longer rest.

Directions

1. Mix

Heat oven to 175°C (350°F). Grease a 23 cm square pan. Mix semolina, flour, sugar, baking powder and salt. Whisk yogurt, butter and eggs separately, combine and rest 15 minutes.

2. Shape

Spread batter evenly in pan. Mark 12 portions lightly and place an almond at the center of each.

3. Bake

Bake 30–38 minutes until golden and a skewer comes out clean.

4. Make syrup

Simmer water, honey, sugar and lemon juice for 3 minutes, stirring to dissolve sugar. Keep warm.

5. Soak

Cut the hot cake along marked lines. Spoon warm syrup evenly over it in stages, letting it absorb between additions. Cool before lifting pieces out.

Cook’s Tips

Fine semolina gives a softer texture; coarse semolina changes absorption and may need a longer rest.
Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.

Storage

Keep covered in the refrigerator up to 4 days. Bring portions to room temperature before serving. Freeze well wrapped up to 1 month.

Honey Almond Semolina Cake