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Homemade Syrian Honey-Walnut Semolina Cake

Nida Shahrukh
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.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert, Breakfast, Cake
Cuisine Turkish, Asian, Syrian
Servings 4 persons
Calories 153 kcal

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.