Need a last-minute party dish for a holiday gathering? David Davenport’s Egyptian Semolina Cake is a little bit sweet, a little bit savory, and a whole lot of delicious!
Chef David Davenport
Bloomington Cooking School
1 stick salted butter
3/4 cup sugar
1 teaspoon vanilla
2 cups semolina flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup yogurt
sliced almonds, to taste
8-inch-by-12-inch cake pan
1) Cream butter, sugar, and vanilla together.
2) Sift semolina flour, baking soda, and baking powder together.
3) Add eggs, mix one at a time, to the creamed mixture. Mix in yogurt.
4) Fold in the dry mixture, one-third at a time. Do not over-beat.
5) Spread mixture into the cake pan evenly. Sprinkle with almonds.
6) Bake for 20-25 minutes at 350ºF or until toothpick comes out clean.
7) As soon as the cake is removed from the oven, spoon simple syrup over the cake. Leave to cool.
1 cup water
1 cup sugar
lemon juice, to taste
1) Combine ingredients, boil for a few minutes.
2) Place the sauce pan in cold water to cool.