Almond Honey Semolina Cake Recipe

Introduction

This Almond Honey Semolina Cake is a moist and fragrant dessert that combines the nutty flavor of almonds with the subtle sweetness of honey. Perfect for afternoon tea or a light dessert, it’s simple to make and delights with its soft texture and aromatic spices.

Ingredients

• 1 cup semolina
• 1 cup plain yogurt
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup almond flour or finely ground almonds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cardamom powder (optional)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sliced almonds
• 1/2 cup honey
• 1/2 cup water
• 1 tablespoon lemon juice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. Step 2: In a large bowl, combine the semolina, almond flour, baking powder, baking soda, salt, and cardamom powder if using. Mix well.
3. Step 3: In another bowl, whisk together the yogurt, granulated sugar, melted butter, eggs, and vanilla extract until smooth.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the top.
6. Step 6: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
7. Step 7: While the cake is baking, combine the honey, water, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring until the honey is dissolved. Remove from heat and let cool.
8. Step 8: Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes.
9. Step 9: Carefully remove the cake from the pan and place it on a serving plate.
10. Step 10: While the cake is still warm, drizzle the honey syrup over the top, allowing it to soak in.
11. Step 11: Let the cake cool completely before slicing and serving.

Tips & Variations

• For a citrus twist, add a teaspoon of orange zest to the batter.
• Replace almond flour with ground pistachios for a different nutty flavor.
• Use Greek yogurt for a richer texture.
• Ensure not to overmix the batter to keep the cake light and fluffy.
• If you prefer a thicker syrup, simmer it a few minutes longer before pouring over the cake.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, bring to room temperature before serving for the best flavor and texture. Reheat slices briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut flour instead of almond flour?

Yes, you can substitute almond flour with other nut flours like pistachio or hazelnut flour; however, this will slightly change the cake’s flavor.

Is it necessary to use cardamom?

No, cardamom is optional but adds a lovely aromatic touch. If you don’t have it, you can omit it or substitute with cinnamon or nutmeg.

Almond Honey Semolina Cake Recipe

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This Almond Honey Semolina Cake is a moist, fragrant dessert combining the nutty flavor of almond flour and sliced almonds with the subtle sweetness of honey syrup. Made with semolina and yogurt for a tender crumb, and flavored with cardamom and vanilla, this cake bakes to a golden perfection and is soaked in a soothing honey syrup for extra moisture and taste. Perfect for a cozy afternoon tea or a special occasion treat.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

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For the Cake:

• 1 cup semolina
• 1 cup plain yogurt
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup almond flour or finely ground almonds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cardamom powder (optional)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sliced almonds

For the Honey Syrup:

• 1/2 cup honey
• 1/2 cup water
• 1 tablespoon lemon juice

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a large bowl, combine semolina, almond flour, baking powder, baking soda, salt, and optional cardamom powder. Stir well to evenly distribute the leavening agents and spices.
3. Whisk Wet Ingredients: In a separate bowl, whisk together the yogurt, granulated sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and thoroughly combined.
4. Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, folding carefully until just combined to avoid overmixing which can affect texture.
5. Prepare for Baking: Pour the batter into the prepared cake pan and smooth the surface with a spatula. Evenly sprinkle sliced almonds over the top for a crunchy topping.
6. Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden brown.
7. Make Honey Syrup: While the cake bakes, prepare the syrup by combining honey, water, and lemon juice in a small saucepan. Heat over medium heat, stirring until the honey dissolves completely. Remove from heat and allow to cool.
8. Cool Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes to settle and firm up slightly.
9. Remove Cake from Pan: Carefully take the cake out of the pan using the parchment paper and place it on a serving plate for easy syrup application.
10. Add Honey Syrup: While the cake is still warm, drizzle the cooled honey syrup evenly over the top, allowing it to soak in and enhance the moisture and flavor.
11. Final Cooling: Let the cake cool completely before slicing and serving to ensure clean cuts and optimal texture.

Notes

• You can substitute almond flour with finely ground almonds if not available.
• The cardamom powder is optional but adds a lovely aromatic depth to the cake.
• Make sure to dissolve the honey completely in the syrup for a smooth finish.
• Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
• This cake pairs wonderfully with a cup of tea or coffee.

Keywords: Almond Cake, Semolina Cake, Honey Syrup Cake, Cardamom Cake, Middle Eastern Dessert