Description
This Classic Lebanese Cake offers a delightful twist with its unique texture and warm flavor from turmeric, complemented by toasted pine nuts or almonds for a crunchy finish. Perfectly moist and mildly sweet, it’s an ideal middle-eastern dessert to impress at your next gathering.
Ingredients
Scale
Dry Ingredients
- 1 cup fine semolina
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon ground turmeric
- 1 tablespoon baking powder
Wet Ingredients
- 1/2 cup canola oil
- 1 cup milk or water
Additional
- 1 spray baking spray (for greasing pan)
- 1/4 cup pine nuts or almonds (toasted)
Instructions
- Preheat oven: Set your oven to 350°F (175°C) and grease your baking pan evenly with baking spray to ensure the cake doesn’t stick.
- Mix dry ingredients: In a large mixing bowl, combine fine semolina, all-purpose flour, sugar, ground turmeric, and baking powder, thoroughly blending the powders.
- Add wet ingredients: Pour in the canola oil and milk or water into the dry ingredients. Mix carefully until you achieve a smooth, even batter with no lumps.
- Prepare pan: Transfer the batter to the greased baking pan, spreading it evenly to cover the whole surface evenly.
- Add nuts: Sprinkle toasted pine nuts or almonds generously over the batter’s surface to add a crunchy texture and nutty flavor.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes or until the cake turns a golden brown and a toothpick inserted comes out clean.
Notes
- Fine semolina is key for the cake’s traditional texture and subtle nutty flavor.
- You can substitute water with milk for a richer taste and softer crumb.
- To toast nuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally to avoid burning.
- Check doneness by inserting a toothpick in the center; it should come out clean when fully baked.
- Let the cake cool for 10 minutes before slicing to help it set nicely.
