Arabic Semolina Cake: The Recipe I Was Looking For!

A tender, moist cake with a delicate crumb and rich golden hue—this traditional Arabic-inspired semolina cake is pure comfort in every bite. Infused with creamy kefir, fragrant vanilla, and a hint of oil for softness, it bakes up beautifully light and stays fresh for days. Once out of the oven, it’s soaked in sweet Fabbri syrup or honey, transforming it into a luscious treat perfect for tea time, celebrations, or sharing with loved ones.

Why You’ll Love This Recipe

This isn’t just another dessert—it’s a taste of tradition reimagined. Inspired by Middle Eastern basbousa and North African msemen, this version uses accessible ingredients like kefir and fresh cream to create an extra-tender texture. It’s subtly sweet, delicately perfumed with vanilla, and finishes with that signature sticky-sweet glaze we all crave. Whether you call it hareesa, revani, or simply “the one my grandmother made,” this cake brings warmth to any table.

Perfect for:

• Afternoon tea or coffee breaks
• Holiday gatherings and Eid desserts
• Make-ahead treats (tastes better the next day!)
• Fans of olive oil cakes and syrup-soaked sweets

Ingredients

For the Cake Batter

• 180g (1½ cups) fine semolina (use “gnocchi alla romana” style—not coarse)
• 250g (1 cup + 2 tbsp) thick kefir (or Greek yogurt if unavailable)
• 100g (⅓ cup + 1 tbsp) fresh heavy cream
• 165g (¾ cup) granulated sugar
• 330g (2¾ cups) type 00 flour (or all-purpose flour)
• 180g (¾ cup) neutral seed oil (sunflower, grapeseed, or vegetable)
• 1 packet (7g / 2 tsp) instant pastry yeast (or baking powder for quicker version)
• 1½ tsp pure vanilla extract

For Soaking & Serving

• Fabbri fruit syrup (orange, cherry, or apricot), to taste
• Optional garnish: toasted almonds, pistachios, or cinnamon dusting

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

• Preheat oven to 170°C (340°F), using static heat (no fan).
• Prepare an 18–20 cm (7–8 inch) round cake pan:
  • Grease with butter and dust with flour, or
  • Line with parchment paper for easy release.

2. Mix Wet Ingredients First

In a large bowl:

• Pour in semolina, kefir, vanilla extract, fresh cream, and oil.
• Stir gently with a wooden spoon or spatula until well blended (~1 minute).

3. Add Sugar & Dry Ingredients

• Stir in sugar until dissolved.
• Sift in flour 00 and pastry yeast gradually, mixing just until smooth and lump-free.

The batter should be thick, creamy, and pourable—like pancake batter.

4. Pour & Smooth

• Transfer batter into prepared pan.
• Use an offset spatula or back of a spoon to level the surface.

5. Bake Slowly & Evenly

• Place pan in the center of the oven.
• Bake 30 minutes, then:
  • Cover loosely with aluminum foil (to prevent over-browning).
  • Move pan to the lower rack.
• Continue baking another 30 minutes (total ~60 mins), until:
  • Top is golden brown
  • A skewer inserted into the center comes out clean

6. Soak While Warm

As soon as the cake comes out of the oven:

• Drizzle generously with Fabbri syrup or honey while still hot.

Let cool completely in the pan before slicing.

7. Serve & Enjoy

• Slice into wedges and serve at room temperature.
• Garnish with:
  • Extra drizzle of syrup
  • Toasted almonds or pistachios
  • A sprinkle of ground cinnamon or powdered sugar

Best enjoyed after resting overnight—the flavors deepen and texture becomes perfectly moist.

You Must Know

• Use fine semolina —coarse versions make grainy textures.
• Kefir > yogurt —its tang and bubbles give lift and tenderness.
• Soak while hot —warm cake absorbs syrup without getting soggy.
• Tastes better the next day! Syrup fully soaks in overnight.
• Freezer-friendly? Not ideal—the syrup changes texture when thawed.

Storage Tips

• Store at room temperature in an airtight container for up to 5 days.
• Do not refrigerate—it dries out the cake.
• Freeze before soaking if desired; thaw and add syrup when ready.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a decorative platter with tea or Turkish coffee.
• Great for holiday tables—especially Ramadan and Eid.
• Double the batch and gift in tins lined with parchment.
• Pair with mint tea or cardamom-infused drinks.

Cultural Context

Rooted in Levantine and North African kitchens, this recipe celebrates the art of syrup-soaked cakes shared during festivals, weddings, and daily life. Found across Lebanon, Egypt, Palestine, and beyond, variations like basbousa, namoura, and revani honor how sweetness connects people through generations.

Pro Tips

• Double the recipe? Yes—use a larger pan or bake in two rounds.
• Want more citrus? Add orange or lemon zest to the batter.
• Make ahead: Assemble unbaked cake and refrigerate overnight. Bake when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use coconut milk instead of cream?
A: Yes—for a tropical twist. Use full-fat canned coconut milk.

Q: Why did my cake sink in the middle?
A: Likely underbaked or opened oven too soon. Check doneness and avoid drafts.

Q: Is this gluten-free?
A: Only if using GF flour blend and verifying all ingredients.

Q: Can I make cupcakes instead?
A: Absolutely! Fill lined tins ¾ full. Bake at 170°C for 20–25 mins, soak while warm.

Q: Can I air fry it?
A: Not recommended for full cake—but reheat slices at 320°F for 6–8 mins.

Allergy Information

Contains: dairy (kefir, cream), wheat (flour), eggs (in some pastry yeasts).
Gluten-free option: Use certified GF flour and verify yeast.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed syrups and dairy products.

Nutrition Facts (Per Serving – Approximate)

Based on 10 servings

• Calories: 340
• Fat: 16g
• Saturated Fat: 5g
• Carbohydrates: 46g
• Fiber: 2g
• Sugar: 24g
• Protein: 5g
• Sodium: 30mg

This cake doesn’t shout. It sits quietly on the counter, golden and inviting, saying everything a great dessert should: “Cut me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with semolina, soul, and someone who says, “Let’s make it together.”