Jewish Honey-Drizzled Syrup Cake
A soft buttery batter soaked in sweet honey syrup. What else do you need to be happy? Well, maybe a cup of strong hot mokka.
Jewish Semolina Syrup Cake
recipe adapted from Big Girls Small Kitchen (slightly changed recipe)
120gm soft butter or margarine
3/4 cup sugar
zest of 2 lemons
1/2 cup milk
2 cups yellow semolina
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
a pinch of nutmeg
Preheat your oven to 175C. Line a medium size round pan or a 20 x 30-cm baking pan with baking paper. Combine butter and sugar, cream using a hand mixer on high speed. Beat in eggs, one at a time, add milk and lemon zest and beat on high speed just until incorporated.
Sift together semolina, baking powder, salt, cinnamon and nutmeg. Sieve over the wet mixture and mix well. Fill the batter in the prepared pan and bake in the preheated oven for about 30 minutes.
1/2 cup honey
3/4 cup sugar
3/4 cup water
While the cake is baking, prepare the syrup. Combine the ingredients for the honey syrup in a sauce pan. Place on high heat and bring to a boil. Let simmer for about 5 minutes, then remove from heat.
When the cake is done, take it out of the oven and slowly pour the hot honey syrup all over the cake using a spoon. Let soak and cool completely overnight.
Optional: Sprinkle with almonds if you like.