Moroccan Semolina Cake

Name: Moroccan Semolina Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: Moroccan
Ingredients: 1.5 cups fine semolina; 1/2 cup shredded coconut (unsweetened); 24 almonds whole blanched almonds; 5 tbsp butter, melted; 1/2 cup plain yogurt; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup honey; 1/2 cup water; 1 tsp orange blossom water; 1/4 tsp ground cinnamon

A tender, golden semolina and coconut cake soaked in fragrant honey syrup and topped with whole almonds. Sweet, moist, and deeply aromatic with orange blossom and cinnamon.

50 minEasyServes 12280 cal/serving

MoroccanDessertOvenVegetarian

Ingredients

1.5 cups fine semolina
1/2 cup shredded coconut (unsweetened)
24 almonds whole blanched almonds
5 tbsp butter, melted
1/2 cup plain yogurt
1/2 tsp baking powder
1/4 tsp salt
1 cup honey
1/2 cup water
1 tsp orange blossom water
1/4 tsp ground cinnamon

Instructions

1

Preheat oven to 350°F. In a bowl, combine 1.5 cups fine semolina, 1/2 cup shredded coconut (unsweetened), 1/2 tsp baking powder, 1/4 tsp salt, and 1/4 tsp ground cinnamon.
2

Stir in 5 tbsp melted butter and 1/2 cup plain yogurt until the mixture is well combined and moist.
3

Spread the batter into a greased 8x8 inch baking pan and smooth the top. Cut into 24 diamond or square shapes.
4

Place one 24 almonds whole blanched almonds in the center of each piece.
5

Bake for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean.
6

While the cake bakes, combine 1 cup honey, 1/2 cup water, and 1 tsp orange blossom water in a saucepan. Bring to a boil, then reduce heat and simmer for 2 minutes.
7

Remove cake from oven and immediately pour the warm honey syrup over the hot cake. Let cool completely in the pan before serving.

Questions

Can I make Moroccan Semolina Cake dairy-free?

Yes. The dairy in this entry is 5 tbsp butter, melted, 1/2 cup plain yogurt. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

Can I make Moroccan Semolina Cake gluten-free?

Yes. The gluten in this entry is 1.5 cups fine semolina. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Moroccan Semolina Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Moroccan Semolina Cake?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Hot Apple Cider Float drink
Aperol Grapefruit Spritz drink

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