Arabic Syrup Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 glasses sugar
- 1 ½ glasses water
- 0.25 ¼ lemon (s), the juice it
- 1 glass flour
- 1 glass semolina
- 1 glass sugar
- 1 glass desiccated coconut
- 1 packet baking powder
- 1 packet vanilla sugar
- 1 ½ glasses milk
- possibly walnuts or almonds to decorate
Print Recipe
Pin Recipe Instructions
- Mix the first 3 ingredients, bring to the boil and simmer for 10 minutes to make the syrup.
- Put the remaining ingredients in a bowl, mix well and let soak for a few minutes. Then spread on a greased, flat dish (the cake shouldn`t get that high, about 2-3 cm is ideal). Garnish with walnuts or almonds if you like.
- Bake in the preheated oven at 180 ° C until the color is golden yellow (make a stick test).
- After baking, pour the syrup over it immediately and let it cool down.
- It is best to cut into lozenges for serving.
- Tip: I only use 1 glass of sugar for the syrup and 1/2 glass of sugar in the cake, that`s enough.
- I got this recipe from a course at the community college, the teacher was not a trained cook, but an Arab who liked to cook. This cake is ingeniously simple and delicious (and sticky to eat), and it contains no fat or eggs.
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