Syrupy Semolina Cake with Rose Water

This syrupy semolina cake is a delightful treat that is perfect for any occasion. The semolina flour gives the cake a unique texture that is both light and fluffy, while the rose water adds a delicate floral flavor. The syrup is the perfect finishing touch, adding a touch of sweetness and moisture to the cake.

This cake is based on a traditional Turkish recipe that has been passed down for generations. In Turkey, semolina cakes are often served at special occasions, such as weddings and religious holidays. The rose water in the cake is a nod to the country's rich history of using rose water in desserts and beverages.

Prep time: 15 | Cook time: 30 | Serves: 8

Ingredients

• 1 cup semolina flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup yogurt
• 1/2 cup milk
• 1/2 cup rose water
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
2. In a medium bowl, whisk together the semolina flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the yogurt, milk, and rose water.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan and sprinkle with chopped walnuts, if desired.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, make the syrup. In a small saucepan, combine 1 cup sugar with 1/2 cup water and bring to a boil.
8. Reduce heat and simmer for 5 minutes, or until the syrup has thickened.

Why It Works

• The semolina flour gives the cake a unique texture that is both light and fluffy.
• The rose water adds a delicate floral flavor to the cake.
• The syrup is the perfect finishing touch, adding a touch of sweetness and moisture to the cake.