This rustic semolina walnut cake is more popular in Turkey and Syria with honey and cinnamon powder. This fluffy, moist and soft cake can be prepared 1 day ahead and kept, covered at room temperature to serve your guest. Easy to make within a short time period would make your day happy. Either want to make a lunch box of kids or serve your guest, this cake never disappoints you.
Loaded with walnuts, semolina, flour, honey, and cinnamon to boost your strength and maintain a healthy lifestyle. Less oily and cholesterol-free cake can easily be indulged by kidney patients as well. More demanding dessert in Middle-eastern Countries due to its health beneficiaries and the perfect taste. This gluten-free cake needs patience and skills but unprofessional persons can also make it all (as practice makes a man perfect).
Every weekend, my family insists to bake this cake for a healthy breakfast. So I quite get used to making this simple yet amazing cake easily. I prefer less sugar to avoid any harm to my loved ones, so I simply baked and serve this cake. If you loved to digest more sugar simply pour syrup over the cake to give it another flavor of sweetness.
Homemade Syrian Honey-Walnut Semolina Cake
Ingredients
For Cake
- 250 gm Walnut
- 250 gm Butter (at room temperature)
- 1/2 tsp Cinnamon Powder
- 1/4 tsp Nutmeg Powder
- 1/3 cup Honey
- 1/2 cup Caster Sugar
- 3 Eggs
- 1/2 tbsp Vanilla Essence
- 1/2 cup Semolina
- 3 cups All-Purpose Flour (sifted)
- 1/2 tsp Salt
For Syrup (optional)
- 2/3 cup Water
- 1/2 cup Caster Sugar
- 1/4 cup Mild Honey
- 1 tbsp Lemon Juice
- Cardamom Pods (lightly pounded)
- 1 stick Cinnamon
- 1 tbsp Frangelico
Instructions
Cake Baking
- Coarsely chop walnut by using a knife or hand chopper.
- Now take a frying pan, roast walnuts on low-medium flame until getting dry and fragrant.
- Now add cinnamon powder, nutmeg powder in it and give a good mix until getting combine.
- Now remove the pan, turn the flame off and add honey, and mix again. Keep the mixture aside.
- Take another bowl, add butter, caster sugar, and whisk them well.
- Now add eggs, vanilla essence and again whisk them until get combined.
- Add semolina, do mix again. Now gradually add all-purpose flour and salt then start whisk againuntil get combine all ingredients well.
- Now keep the mixture in refrigerate for about 30 minutes.
- Now take out the dough from refrigerate, knead it again for3-4 minutes.
- When the dough gets kneaded perfectly, divide it into 3/4thpart, and 1/4th part.
- In a loaf pan, place butter paper or parchment paper after greasing with oil. Take 3/4th part of the dough and spread it evenly and make a cavity.
- Prick it with a fork, and add walnut mixture over it.
- Do place 1/4th remaining part of the dough on the walnut mixture and spread evenly to cover the filling properly. Do prick the dough with a fork again.
- Now bake in preheated oven at 170°C for 15-25 minutes or until getting golden.
Syrup Making
- Start making syrup immediately after keeping the baking pan of cake in the oven.
- For making syrup, combine all ingredients except the Frangelicoin in a heavy-based pan and bring them to a boil. Now Lower the heat and let them simmer for about 5 minutes, then remove the pan from the heat and strain.
- Now when cake get ready and baked completely, simply removed it from the oven and place of counter. Add the Frangelico to the syrup and ladle it over the cake.
- It looks like a lot of syrup, but no worry as semolina cake will drink it up well!
- Now after pouring the syrup over the cake, return the cake pan into the oven again and bake for further 8 minutes.
- Now remove the pan from the oven and leave it to cool in the tin.
- When cold, cut the cake into slices of your choice and serve.