Description
Discover the delightful flavors of a Classic Lebanese Cake, a moist and fluffy dessert featuring fine semolina and a touch of ground turmeric for a subtle earthiness. This cake is enhanced with crunchy toasted pine nuts or almonds, making it an irresistible sweet treat perfect for any occasion.
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
Other
- 1 spray baking spray
- 1/4 cup pine nuts or almonds (toasted)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your baking pan by greasing it evenly with baking spray to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the fine semolina, all-purpose flour, sugar, ground turmeric, and baking powder. Stir these dry ingredients until well blended to distribute the flavors evenly.
- Add Wet Ingredients: Pour the canola oil and milk (or water) into the bowl with the dry ingredients. Mix thoroughly until you create a smooth batter without lumps, which will result in a tender cake texture.
- Prepare Batter in Pan: Pour the prepared batter into the greased pan, spreading it evenly to ensure uniform thickness and baking throughout.
- Add Topping: Sprinkle the toasted pine nuts or almonds over the surface of the batter to add a pleasant crunch and nutty aroma to the cake.
- Bake Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the cake turns a beautiful golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool slightly before slicing and serving to enjoy the full flavors and texture.
Notes
- For a dairy-free option, substitute milk with water or a plant-based milk alternative.
- To toast the pine nuts or almonds, place them in a dry skillet over medium heat for a few minutes until golden and aromatic.
- You can add a tablespoon of orange blossom water or rose water to the batter for an authentic Middle Eastern aroma.
- This cake pairs beautifully with a cup of mint tea or coffee.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
