Aunt Zaneb's Semolina Cake

This recipe came all the way from Jerusalem, Palestine--especially for the month of Ramadan--from my aunt. This semolina has a special texture and is by far the best I've had so far. Enjoy!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 308 Calories

Ingredients

• 2 cups white sugar
• 1 cup white sugar
• ¼ cup butter
• ¼ teaspoon baking soda
• 4 teaspoons baking powder
• 2 ½ cups water
• 2 cups plain yogurt
• 1 cup unsweetened shredded coconut
• 2 teaspoons tahini, divided
• 3 cups semolina flour

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Smooth 1 teaspoon of tahini over the bottom of an 8-inch baking pan.

Step 2

Mix semolina flour, 1 cup sugar, coconut, and butter together in a bowl.

Step 3

Mix yogurt, baking powder, and baking soda together in a bowl; stir until bubbly. Pour into the semolina mixture; combine batter well using your hands.

Step 4

Pour batter into the prepared pan; dab the remaining 1 teaspoon tahini on top.

Step 5

Bake in the preheated oven until cake is set, 30 to 35 minutes.

Step 6

Combine water and 2 cups sugar in a saucepan over high heat. Bring to a boil; stir to dissolve sugar. Remove from heat and allow to cool slightly. Pour 1/2 cup of syrup over the baked cake.