Pairs well with Lebanese Semolina Yogurt Cake
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Lebanese Semolina Yogurt Cake
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A simple yet delicious Lebanese dessert made with semolina, yogurt, and without the need for eggs or milk. This cake is versatile, allowing for the use of fine, medium, or coarse semolina, and can be enjoyed hot or cold.
00:35:00 total
Serves 8
easy
Decadent Dessert
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Ingredients
- semolina - 1 cup (medium preferred)
- sugar - 1 cup
- yogurt - 2 cups (or buttermilk)
- vegetable oil - 1 cup
- baking powder - 1 tablespoon
- flour - 1 cup
- raw cocoa - 2 tablespoons (unsweetened)
Instructions
- Mix Dry Ingredients: Combine semolina and sugar in a mixing bowl.
- Add Yogurt and Oil: Add yogurt and vegetable oil to the mixture, using the same cup for measurement to ensure consistency.
- Rest the Mixture: Mix well until homogeneous, then cover and let rest for 15 minutes.
- Add Baking Powder and Flour: Mix in baking powder and flour until well combined.
- Prepare Cocoa and Flour Mixtures: Divide the batter into two bowls. In the first bowl, add raw cocoa; in the second bowl, add an additional two tablespoons of flour.
- Grease Tray: Grease a baking tray with butter.
- Layer the Mixtures: Alternate spoonfuls of the cocoa and flour mixtures into the tray.
- Create Marble Effect: Use a wooden stick to swirl and create a marbled effect.
- Bake: Bake in a preheated oven at 180°C (356°F), checking for doneness with a skewer.
- Cool and Serve: Allow to cool before serving. Can be enjoyed hot or cold.
