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Almond Honey Semolina Cake Recipe

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★★★★★

4.8 from 55 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/almond-honey-semolina-cake-recipe/