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Mini Arabian Delight Cake

A rich and easy-to-make cake infused with the delightful flavors of the Middle East, featuring semolina and yogurt for a unique texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup semolina
  • 1 cup yogurt You can substitute with a plant-based alternative for a vegan version.
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts (such as pistachios or almonds) Adds crunch and flavor.
  • 1 cup syrup or honey For drizzling over the cake.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the semolina, sugar, and baking powder. Stir well.
  3. In another bowl, whisk together the yogurt, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet mixture into the dry ingredients and stir until just combined to keep the cake light.
  5. Gently fold in the chopped nuts.
  6. Grease a baking dish, pour in the batter, and bake for 30-35 minutes until the top is golden and a toothpick inserted comes out clean.
  7. Once cooled, drizzle the syrup or honey over the cake generously. Slice and serve.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezing slices is possible for up to a month.