Chef David Davenport’s Semolina Cake. Photos by Lynae Sowinski
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!
Semolina Cake
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
2 eggs
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.
Simple syrup:
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.