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Tasty Egyptian cake

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Rate this recipe 3.8/5 (25 Votes)


  • 2 1/2 cups of coarse semolina
  • 1 cup desiccated coconut
  • 1/2 cup self raising flour
  • 1 cup caster sugar
  • 200g thick yogurt
  • 200g unsalted butter
  • 1tsp vanilla extract
  • 30g blanched almonds
  • For the syrup:
  • 330g sugar
  • 1 cup of water
  • 1tsp lemon juice
  • 1tsp rose water


Level of difficulty Easy
Preparation time 20mins
Cooking time 40mins
Cost Average budget


Step 1

Preheat the oven to 190c. Mix the semolina, coconut, sugar, flour,yogurt, melted butter and vanilla in a bowl. Spread the mixture with your hands into a buttered 30cm x 25cm x 5 cm baking tray. Cut it into diamond shapes. Bake for 35-40 minutes or until golden brown.

Step 2

For the syrup:
Place the sugar and water in a saucepan and bring to the boil until the sugar dissolves. Simmer for 5 minutes without stirring. Stir in the lemon juice and rose water and remove from the heat. Leave to cool.

Step 3

Pour the syrup over the cake while the cake is still hot. Cool to serve.


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