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Israeli Semolina and Coconut Cake with Citrus Syrup
A moist and fragrant cake made with semolina and shredded coconut, drenched in a bright citrus syrup. This dessert is popular in Israel, often served during holidays or as a sweet treat.
ð§ ææ
- 1.5 cups Fine semolina
- 1 cup All-purpose flour
- 1 cup Shredded coconut(unsweetened)
- 1.5 cups Sugar
- 2 tsp Baking powder
- 1/2 tsp Salt
- 4 large Eggs
- 1 cup Vegetable oil
- 1 cup Milk
- 1 tsp Vanilla extract
- Citrus syrup ingredients:
- 1 cup Sugar
- 1/2 cup Water
- 2 tbsp Lemon juice
- 1 tsp Orange zest
ðšâð³ äœãæ¹
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2
In a large bowl, whisk together semolina, flour, shredded coconut, 1.5 cups sugar, baking powder, and salt.
- 3
In a separate bowl, whisk together eggs, vegetable oil, milk, and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5
Pour the batter into the prepared baking pan and spread evenly.
- 6
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
While the cake is baking, prepare the citrus syrup: In a small saucepan, combine 1 cup sugar, water, lemon juice, and orange zest. Bring to a boil over medium heat, stirring until sugar dissolves. Simmer for 5 minutes.
- 8
Once the cake is out of the oven, immediately poke holes all over the top with a skewer or fork. Slowly pour the hot citrus syrup over the warm cake, allowing it to soak in.
- 9
Let the cake cool completely in the pan before cutting and serving. Garnish with extra coconut or citrus zest if desired.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can use coconut milk instead of regular milk.
- âEnsure the syrup is poured over a warm cake for maximum absorption.
- âThe cake can be stored in an airtight container at room temperature for up to 3 days.
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- Add a tablespoon of rosewater to the syrup for an extra floral note.
- Incorporate chopped nuts like pistachios or almonds into the batter.
- Use lime juice and zest instead of lemon and orange for a different citrus profile.