Description
This Classic Lebanese Cake features a delightful combination of fine semolina and all-purpose flour, enhanced with warm turmeric and topped with toasted pine nuts or almonds. Moist and subtly nutty, it makes a perfect sweet twist for any dessert 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 (for greasing pan)
- 1/4 cup pine nuts or almonds (toasted, for garnish)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking and grease your baking pan with baking spray to ensure the cake releases easily.
- Mix dry ingredients: In a large mixing bowl, whisk together the fine semolina, all-purpose flour, sugar, ground turmeric, and baking powder until well combined.
- Add wet ingredients: Pour in the canola oil and milk (or water) to the dry mixture and stir thoroughly until the batter becomes smooth and consistent.
- Prepare for baking: Pour the smooth batter evenly into the greased pan, spreading it out carefully to fill the surface uniformly.
- Add nuts: Sprinkle the toasted pine nuts or almonds evenly over the surface of the batter for a crunchy, flavorful topping.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the cake turns a golden brown and a toothpick inserted comes out clean.
Notes
- For a lighter nut flavor, you can toast the pine nuts or almonds before sprinkling on the cake.
- Milk adds a richer taste, but water can be used as a dairy-free option.
- Ground turmeric not only adds color but imparts a subtle earthy aroma—do not omit.
- Ensure even spreading of batter for uniform baking.
- Check cake doneness by inserting a toothpick near the center; it should come out clean when done.
