Coconut Semolina Syrup Cake

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Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A Greek dessert-style cake posted for Zaar World Tour 2005.

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  2. Brush a deep 23cm springform pan with melted butter. Line base and sides with paper, grease the paper.
  3. Using electric beaters beat the butter and sugar in a small mixing bowl for ten minutes.
  4. Add the eggs gradually, beating thoroughly after each addition.
  5. Add the vanilla and semolina, beat for 5 minutes.
  6. Add the coconut, stir.
  7. Using a metal spoon fold in the sifted flour. Stir until the mixture is just combined and smooth.
  8. Spoon the mixture into the prepared tin and smooth the surface.
  9. Bake for 1 hour or until a skewer comes out clean.
  10. Pour cold syrup over the hot cake while still in the pan. When the cake is cool decorate with the lemon slices.
  11. Serve with cream.
  12. Syrup:.
  13. Combine sugar and water in a small saucepan. Stir constantly over low heat until the mixture boils and sugar has dissolved.
  14. Add the lemon slices, bring to boil, reduce heat and simmer gently, uncovered and without stirring for 15 minutes.
Most Helpful

5 5

I made this cake for the July 08 Recipe Swap. I'd never cooked with semolina before so I was bit nervous about making this cake, but it turned out really well. The staff at work were all very impressed with my efforts! It is a lovely, mild flavoured cake with a great lemony flavour. The lemon syrup was excellent. The only thing I'll have to take into considering next time I make it is to remember to bake it for a shorter period as I have a fan forced oven. I baked it for 50min and it was well and truly done by then, if anything it came out a little dry, but that was my fault and nothing to do with the recipe. Next time I will check it after about 40min. The flavour was excellent though. I really enjoyed it and I will certainly make it again. Thanks Fairy Nuff!