Turkish Semolina Syrup Cake

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This classic Turkish semolina cake is light, spongy, and saturated with a fragrant lemon syrup that seeps into every crumb. Traditionally served in small squares at room temperature, it pairs beautifully with a cup of strong Turkish coffee or tea.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 3 gSaturated Fat
• 56 gCarbs
• 1 gFiber
• 42 gSugar
• 6 gProtein
• 95 mgSodium
• 130 mgPotassium
• 95 mgCalcium
• 1.6 mgIron
• 2 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the Cake Batter

• 1 cup fine semolina
• 1/2 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 cup plain whole-milk yogurt
• 3 large eggs
• 1/2 cup neutral oil (sunflower or light olive)
• 1 tsp baking powder
• 1 tsp vanilla extract
• zest of 1 lemon

For the Lemon Syrup

• 2 cups granulated sugar
• 2 cups water
• 1 tbsp fresh lemon juice
• 2 thin lemon peel strips

For Garnish

• 1/3 cup ground pistachios
• 1/4 cup unsweetened shredded coconut (optional)

Directions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan; line the bottom with parchment for easy release.
2. Make the syrup first: combine sugar, water, lemon juice, and lemon peel in a saucepan, bring to a gentle boil, and simmer 8 to 10 minutes until slightly thickened; remove from heat and let cool completely.
3. In a large bowl, whisk the eggs and sugar until pale and slightly fluffy, then beat in the yogurt, oil, vanilla, and lemon zest until smooth.
4. Stir in the semolina, flour, and baking powder just until no streaks remain; let the batter rest for 10 minutes so the semolina can absorb the moisture.
5. Pour the batter into the prepared pan, smoothing the top, and bake for 30 to 35 minutes until golden brown and a toothpick inserted in the center comes out clean.
6. While the cake is still hot from the oven and the syrup is cool (or warm the syrup slightly if cooled too much), slowly pour the syrup evenly over the entire surface; the cake will sizzle as it absorbs the liquid.
7. Let the cake rest at room temperature for at least 2 hours, or overnight in the refrigerator, so the syrup fully penetrates.
8. Cut into 8 squares, sprinkle generously with ground pistachios (and coconut if using), and serve at room temperature.

Cook’s Notes

• The syrup must be cool and the cake hot (or vice versa) when combining; pouring hot syrup on a hot cake makes it soggy, while cold syrup on a cold cake won't absorb properly.
• Fine semolina gives the best tender crumb; avoid coarse polenta-style grits which will stay gritty after baking.
• For cleaner cuts, dip a sharp knife in hot water and wipe it dry between each slice.
• The cake tastes even better the next day once the syrup has fully soaked through, making it an ideal make-ahead dessert.
• Traditionally served plain, but a small dollop of unsweetened kaymak (clotted cream) or plain yogurt balances the sweetness nicely.

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