Semolina cake

Semolina cake

Safra

By
From
Cooking from memory
Serves
12-14
Photographer
Mark Roper

For dessert, Dina’s family enjoy fruit salad and this semolina cake, called safra. Her mother’s recipe, it was shared with all the family members and is now a favourite of Dina’s grandchildren.

Ingredients

Quantity Ingredient
200g pitted dates
3 eggs
1/2 cup sugar
1 cup water or orange juice
3/4 cup vegetable oil
1 teaspoon vanilla essence
1 teaspoon baking powder
3 cups semolina
20 almonds

Syrup

Quantity Ingredient
1 cup sugar
1 cup water
1 teaspoon ground cinnamon
1/4 cup honey

Method

  1. Preheat the oven to 160°C. Line a 20 cm square baking tin with baking paper.
  2. Boil the dates in a saucepan with water for 10 minutes or microwave dates in water for 8 minutes. Set aside to cool. Beat the eggs with the sugar, water, oil, vanilla essence and baking powder until well combined. Gradually add the semolina to form a loose consistency. Drain the dates and add them to the semolina, then pour the mixture into the baking tin. Arrange the almonds in lines on top of the cake mixture. Bake for 30 minutes, until golden brown.
  3. To prepare the syrup, boil the sugar, water and cinnamon in a saucepan for 20 minutes. Remove from heat and add honey.
  4. Cut the cake into 10 cm squares. Pour the syrup over the cake. The cake will absorb all the syrup. Serve warm or cool.
Tags:
Jewish
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