Almond Honey Semolina Cake: A Delightful Treat.

The Almond Honey Semolina Cake, inspired by Mediterranean classics like Basbousa or Revani, is a unique dessert prized for its distinctive texture. Unlike flour-based cakes that are soft and airy, semolina provides a delightful graininess and a sturdy crumb that is designed to be drenched in syrup.

The magic happens after the cake is baked: a fragrant honey syrup is poured over the hot sponge, where it is absorbed to create an incredibly moist, honey-infused interior while the almond topping remains toasted and crisp.

Ingredients

The Semolina Sponge

Fine Semolina: 250g.
Ground Almonds (Almond Flour): 100g.
All-Purpose Flour: 50g.
Baking Powder: 2 teaspoons.
Unsalted Butter: 150g, melted and cooled.
Granulated Sugar: 100g.
Large Eggs: 3, room temperature.
Greek Yogurt: 200g (full-fat).
Orange Zest: 1 tablespoon.
Vanilla Extract: 1 teaspoon.
Slivered Almonds: 50g (for the topping).

The Honey Syrup

Honey: 120ml (approx. 1/2 cup).
Water: 100ml.
Lemon Juice: 1 tablespoon.
Cinnamon Stick: 1 (optional).

Instructions

Step 1: Prepare the Syrup

In a small saucepan, combine the honey, water, lemon juice, and cinnamon stick. Bring to a gentle simmer over medium heat for 5 minutes. Remove from heat and let it cool completely. Crucial: The syrup must be cool when it hits the hot cake to ensure proper absorption.

Step 2: Mix the Dry Ingredients

Preheat your oven to 180°C. Grease and line a 20cm (8-inch) square or round cake tin. In a medium bowl, whisk together the semolina, ground almonds, flour, baking powder, and sugar.

Step 3: Combine with Wet

In a large bowl, whisk the eggs, melted butter, Greek yogurt, orange zest, and vanilla until smooth. Gradually fold the dry ingredients into the wet mixture. Semolina absorbs liquid quickly, so the batter will thicken as you stir.

Step 4: Top and Bake

Pour the batter into the prepared tin and level the surface. Scatter the slivered almonds generously over the top. Bake for 30–35 minutes until the cake is golden brown and a skewer inserted into the center comes out clean.

Step 5: The Soak

Immediately after removing the cake from the oven, use a skewer to poke several holes across the surface. Slowly pour the cooled honey syrup over the hot cake. It may look like too much liquid at first, but the semolina will soak it all up within 15–20 minutes.

Flavor and Texture Notes

This cake is a textural experience. The semolina gives it a hearty, rustic bite, while the ground almonds add moisture and a buttery richness. The honey syrup provides a floral sweetness that is brightened by the orange zest, and the slivered almonds add a necessary toasted crunch to every slice.

Tips for Success

Hot Cake, Cold Syrup: This is the golden rule of syrup-soaked cakes. If both are hot, the cake will turn to mush. If both are cold, the syrup won’t penetrate the core.
Fine Semolina: Ensure you use “fine” semolina rather than “coarse.” Coarse semolina can result in a cake that feels gritty or undercooked.
Wait to Slice: This cake is even better the next day. Giving it time to rest allows the honey and orange flavors to deepen and the moisture to distribute evenly.

FAQ

Question	Answer
Can I use a different citrus?	Yes, lemon zest or even lime works beautifully to contrast the sweetness of the honey.
Is this cake gluten-free?	No, semolina is a product of wheat. However, you can find gluten-free semolina substitutes made from corn or rice.
How do I store it?	Store in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.

Conclusion

The Almond Honey Semolina Cake is a sophisticated dessert that celebrates the simplicity of Mediterranean pantry staples. Its ability to stay moist for days makes it an excellent “make-ahead” dessert for dinner parties or holiday gatherings.