Photo (taken by yours truly) of Coconut Semolina Cake from my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.
This cake is one of my hubby’s favorites, and along with Knafeh bil Jiben (a Middle Eastern sweet cheese pastry), it is something he always seeks out to sample. The cake is made with semolina so it has a very unique, rustic texture. Similar to cornmeal, semolina absorbs a lot of moisture so the cake itself is very dry, and then a simple sugar syrup that’s scented with rose water and/or orange blossom water is poured onto the hot cake once it’s removed from the oven. It results in a sticky-sweet, moist, dense, and very rich cake. (more…)