Harissa Cake
A sweet semolina cake soaked in syrup.
A sweet semolina-style cake soaked in syrup.
Similar to a syrup-soaked dessert cake.
Let the cake absorb the syrup fully before serving.
Ingredients
- 1 cup (145 g) Sugar
- 2 1/2 cups (337.5 g) Medium semolina
- 1 cup Flour
- 1/3 teaspoon Baking soda
- 3 1/2 tablespoons Yogurt
- 2 tablespoons Animal ghee
- a little Vanilla
- a little Water
- for the top of the baking dish Blanched almonds
- 1 1/2 cups (200 g) Sugar
- 200 ml Water
- 1 Lemon slice
Instructions
- Preheat the oven to 180°C with bottom heat only.
- In a bowl, mix the sugar, medium semolina, flour, baking soda, yogurt, ghee, and vanilla until the ingredients are well combined.
- Grease the Pyrex dish with ghee or vegetable oil, if desired, then pour in the mixture.
- Arrange the blanched almonds over the top of the baking dish.
- Place the Pyrex dish in the oven until the top takes on a nice color, about 30 to 40 minutes depending on the oven.
- Prepare the syrup in a pot over the heat by combining the sugar, water, and lemon slice until it boils.
- Pour the hot syrup over the harissa immediately after it comes out of the oven.
- After soaking it with syrup, leave the harissa for 1 to 1 1/2 hours so it absorbs the syrup and the semolina grains open up.