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Moroccan Semolina Cake

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

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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. 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. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 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. 7

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

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Questions

What oven temperature does Moroccan Semolina Cake need?

For Moroccan Semolina Cake, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 30 minutes, in step 5.

Is Moroccan Semolina Cake vegan?

No, though it is vegetarian. What keeps it from vegan is 5 tbsp butter, melted, 1/2 cup plain yogurt and 1 cup honey. For fully plant-based entries, see the vegan dessert collection.

Does Moroccan Semolina Cake contain tree nuts?

Yes: 24 almonds whole blanched almonds. The full allergen list for this entry is gluten, dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Moroccan Semolina Cake?

One serving (the recipe makes 12) is about 280 calories, with 3 g protein, 42 g carbohydrate and 12 g fat, plus 1 g fiber and 140 mg sodium.

How do I store and reheat Moroccan Semolina Cake?

Store Moroccan Semolina Cake 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.

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