semolina cake

Lovely layers of honey cake filled with semolina buttercream make up this Polish honey cake known as grysikowiec or miodownik.

Polish honey cake with semolina buttercream

flour

eggs

tsp baking soda

g honey

butter

g sugar

sour cream

l milk

tbsp vanilla extract

semolina

350 g butter (room temperature)

sugar

Start by making the cream, as it needs to be completely cooled to be used. Combine the milk, and vanilla extract in a saucepan and bring to a boil. Add the semolina stirring continuously. Simmer for 4-5 minutes, until the mixture has nicely thickened. Lower the heat if it sticks to the bottom of the pan.

Place the bowl in a cold water bath to lower its temperature. When it has cooled some, you can place it in the freezer and stir it every few minutes to speed up the cooling process.

To make the honey cake layers, combine all the ingredients in a food processor and blitz until incorporated. Stop the blades from time to time to scrape the sides of the bowl, and if necessary give the dough a quick knead to make a homogeneous ball.

Crumble some dough over a piece of parchment paper, cover with a second paper and roll the dough with a rolling pin until about 2-3 mm thick. Cut the dough the size of the baking tin, using the bottom of the actual dish as template. Set aside and repeat until you have used your dough to make 4 pastry layers.

Bake each layer individually at 200°C (390°F) for 10 minutes, and let set on a cooling rack. The pastry will slightly harden as it cools.

When the semolina has cooled, it&#039;s time to make the buttercream. In a bowl, combine the sugar and egg yolks and whisk for a couple of minutes at medium speed. Always whisking, add the butter in chunks, little by little, until all of it has been incorporated.

Take the semolina out of the fridge and fold it into the buttercream with a spatula.

Have a cake layer on a working surface and spoon some semolina cream over it. Spread it evenly with an angled spatula. Place the next layer over the cream and repeat. Remember to reserve some cream for the top layer, too. Before spreading cream on the top layer, slide the spatula along the sides of the cake to give the sides an even finish and remove any excess cream that may have been pushed out.

Whether you call it Namoura, Basbousa, or just Semolina cake this recipe will delight. Made with semolina flour, almonds, and topped with a simple syrup.

Namoura

½ cups coarse semolina flour

ghee (melted)

milk

baking powder

tahini

almonds

water

orange blossoms water

lemon juice

In the bowl of a stand mixer, mix together the semolina, sugar and ghee until well combined, about 1 minute. Add the milk and baking powder and continue mixing until batter comes together, 1-2 more minutes.

Allow mixture to rest covered for 45 minutes to soften the semolina.

Meanwhile, make the simple syrup. Combine sugar and water in a small saucepan over medium-high heat. Bring to a boil, then lower heat to medium and cook, stirring occasionally, until the sugar has dissolved, about 1-2 minutes. Stir in the orange blossom water and lemon juice. Pour syrup into a heat proof container and allow to cool.

Preheat the oven to 350°F. Brush the tahini on the bottom of a 9x9 baking dish. Transfer the batter to the prepared baking pan. Wet your palms with water and spread the mixture evenly with your hands.

Cut the semolina cake into diamonds by making 5 cuts lengthwise and 8 cuts crosswise on the diagonal. Place an almond into each diamond. Bake until golden brown, about 40 minutes.

Pour the cold simple syrup on top of the hot semolina cake as soon as you remove it from the oven. Allow the cake to cool for at least one hour before serving.

Basbousa is an Egyptian semolina cake drenched in syrup. Today, I'm sharing my aunt Maha's special recipe!

Basbousa: Almond Coconut Semolina Cake Recipe

unsalted butter

yogurt

fine semolina PLUS 1 cup coarse semolina (or 2 cups coarse semolina

tsp baking powder

coconut or coconut chips

cinnamon stick

Place the butter in a small bowl and melt in the microwave. Set aside.

In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, baking powder and milk. Finally stir in the melted butter, and let the mixture sit briefly so that the butter is absorbed.

Transfer the semolina mixture into a lightly greased 9"-round cake pan or baking dish. Bake in the 350 degrees F-heated oven for about 40-45 minutes. If necessary, broil ever so briefly so that the top of the basbousa gains color. Watch carefully. When ready, remove from oven.

While the cake is baking, prepare the cinnamon simple syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon stick.

As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. Let cool completely; syrup must be absorbed into the cake. For best result, let it sit for 1 hour before serving.

When ready to serve, top the cake with the coconut chips and the coconut and shaved almonds. Slice and enjoy!

Hello. My family loves this recipe. It is my husbands one request for his birthday each year! This year, we are feeding way more people than usual and I want to multiply the recipe and bake in a 9x13. How would you adjust the time for baking?

It was my first Basboussa ever and we are 3 people in my familly but tonight we are already halfway of the dessert ! 
My husband told me that's what I have to bake for Eid ! 
I just use the fine semolina because in this little town you cant found anything ! arg !
So I don't know what is the result when you have both semolina, but anyway this one was excellent !  I was a fan of  "Qalb el louz" when I was in France but I don't know, maybe I prefer Basboussa finaly ??
thank you for the diner !

A delicious semolina cake topped with nuts and a fragrant sugar syrup from Syria

Syrian Nut Cake (H'risseh)

Semolina flour (not fine)

Tbsp unsalted butter (room temperature)

sugar (superfine)

Yogurt Whole Milk

tsp tahini (for greasing the pan)

almonds (blanched)

Pistachio nuts

walnut pieces

cashews (unsalted)

lemon juice (fresh)

rose water

Tbsp orange blossom water

In a large mixing bowl, put in the semolina, butter and sugar and with a spatula blend together.

Add in the yogurt, and baking soda and mix well.

Grease a 10&quot; round cake pan with tahini.

Spread the batter in the cake pan and smooth with a spoon.

Cover with plastic wrap, and let rest in the refrigerator for 3 hours.

Preheat the oven to 400 degrees

Remove the batter from the refrigerator and scatter the nuts all over the top.

Bake until the cake is golden 40 minutes

While the cake is cooking make the fragrant syrup

In a saucepan add the sugar, lemon juice and water and place over medium heat.

Bring to a boil, stirring occasionally until the sugar is dissolved.  Let it boil for 3 minutes then add in the rose and orange blossom water.  Mix and remove from heat.

When the cake is done pour over the syrup and let the cake stand for 30 minutes.  It may look like it is too much syrup, but it will be absorbed by the cake.

Slice and serve with coffee

Revani is a classic semolina cake that&#39;s easy and so delicious. Soaked in a light simple syrup, this cake is popular throughout the Middle East and Mediterranean.

Revani (Turkish Semolina Cake)

lemon (juice of)

eggs (room temperature)

tsp vanilla extract

vegetable oil (see notes)

plain yogurt (see notes)

semolina flour

all purpose flour

tsp salt

desiccated coconut (unsweetened)

pistachio

To make the syrup, place the sugar and water in a saucepan over medium high heat. Bring to a boil, then turn the heat to medium and simmer for 15 minutes. Turn the heat off and add the lemon juice. Let the syrup cool completely.

Preheat the oven to 350 degrees F and line a 9x13 baking pan with parchment paper.

Beat the eggs and sugar in a large bowl using an electric mixer and a whisk until light in color and fluffy, about 5 minutes.

Mix in the vanilla extract vegetable oil and yogurt. Add the semolina flour, all purpose flour, baking powder and salt. Mix to combine.

Transfer the batter into the baking pan. Smoothen the top and bang it a couple of times on the counter and release the extra air. Bake in the oven for 30 minutes. To make sure the cake is ready, insert a toothpick into the cake and if it comes out clean, it&#39;s ready.

Let the cake cool for 5 minutes. Slice it into 12 squares in the pan and pour the cold syrup all over the cake using a ladle. Let it sit at room temperature for 1 to 2 hours before serving. If desired, top with desiccated coconut and ground pistachio.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1671132718/q53ln5zz8vtgo9rgggzv.mp4

Revani is a classic semolina cake that's easy and so delicious. Soaked in a light simple syrup, this cake is popular throughout the Middle East and Mediterranean.

Revani Cake (Turkish Semolina Cake)

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The most viewed semolina cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine