A Rose Scented Coconut Yogurt Semolina Cake
For The Cake:
2 cups semolina
1 cup unsweetened coconut (blended but not a powder)
1/2 cup butter melted (aka 1 stick)
1 ⁄3 cup sugar
1 teaspoon baking soda
1 cup plain yogurt (we used greek yogurt)
1 ⁄3 cup crushed pistachios (optional)
1 tablespoon rose petals (optional)
For The Syrup:
2 cups sugar
As an alternative to sugar, you can use honey - our Clover Honey works very well with this recipe
1 1/2 cups water
1 tablespoon rosewater (not rose extract) *can be found in many stores including Walmart
1 teaspoon lemon juice
Pre-heat oven to 400 degrees F.
Grease an 9x9 or 8x8 square pan or a 9'' round pie dish with butter or oil (coconut oil is a great option) and set aside.
Melt the butter.
Mix the semolina, coconut, sugar, baking soda, and the butter in a large bowl.
Use your hands or baking spatula to incorporate the butter with the other ingredients until mixed well.
Add the yogurt and continue mixing until fully combined. The mixture should be fairly thick and easy to press with hands (not thin like cake batter).
Press the cake mix down onto a square baking dish or round pie pan. The cake mix should be about 1 inch thick.
Cut a diamond or square design in the cake with a butter knife.
Bake at 400 degrees for 30 min to 40 mins until it's a bronze brown color. Start checking the cake at 30 mins.
While cake is baking prepare the syrup. Mix all the syrup ingredients in a saucepan can cook on medium to medium-high heat until the mixture boils.
Boil for about 10 minutes while stirring. The color of the syrup will lightly caramelize and it will begin to thicken a little as the water boils off.
Once the cake is out of oven, cut the cake again along the pre-cut lines.
Add the crushed pistachio and rose petals across the top of the cake.
Pour the syrup over the top of the cake while it is hot so it can absorb the syrup.
Allow the cake to stand until the syrup is absorbed before serving.
Recipe adapted from GimmeDelicious.com