Golden-brown and fragrant with lemon zest, Turkish Semolina Cake is a traditional dessert that bakes up dense and crumbly, then transforms into a moist, sweet treat after a generous pour of simple syrup.
Zest of 1 lemonthe thin yellow part of the peel, grated
Cooking spray
Whipped cream for toppingoptional
For the syrup:
Juice of 1 lemon
2cupswater
2cupssugar
Instructions
Heat the oven. Turn your oven on to 400°F (200°C).
Make the batter. In a big bowl, mix the semolina, milk, almonds, lemon zest, and baking soda.
Fill the pan. Spray a baking pan (25–30 cm) with cooking spray. Pour the batter into the pan.
Let it rest. Leave the batter for 1 hour. This lets the semolina soak up the milk.
Make the syrup. While the batter rests, put the water and sugar in a pot. Heat it until it bubbles gently, and let it cook for about 5 minutes. Take it off the heat and let it cool. Then stir in the lemon juice.
Cut and decorate. After 1 hour, cut the cake into pieces (squares or diamonds work well). Press a few almonds on top in a nice pattern.
Bake. Bake for about 35 minutes, until the top is golden brown.
Add the syrup. Take the cake out of the oven. Cut along your lines again so the syrup can soak in. Slowly pour the syrup over the whole cake.
Wait. Let the cake sit for at least 1 hour before you eat it.
Serve. Top with whipped cream and enjoy!
Keyword Semolina Cake
Tima’s Tips
Don’t skip the resting step; it gives the semolina time to absorb the milk.
Score the cake before baking so you can easily re-cut the lines and pour the syrup evenly.
Serving Suggestions
Serve a slice with a dollop of whipped cream on top.
Pair with a hot cup of black tea or coffee.
Storage
Store the cake in an airtight container at room temperature for up to two days, or keep it in the refrigerator for up to five days.
Common Questions I Get
Can I use bottled lemon juice?
Fresh lemon juice provides the best flavor for both the batter and the syrup, so it is best to use fresh lemons.
Why do you pour cooled syrup over a hot cake?
Pouring cooled syrup over a freshly baked, hot cake creates a temperature shock that helps the liquid absorb deeply into the crumb.
Can I make this cake ahead of time?
Yes, because the cake needs time to rest and soak up the syrup, it actually tastes great when made a few hours in advance.
What kind of almonds should I use?
Whole almonds work well for pressing into the top of the cake before it goes into the oven.
If you make this, let me know how it turned out in the comments below — I'd love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
