Honey Semolina Cake with Whipped Cream
A light, citrusy Greek semolina cake soaked in warm honey syrup, topped with clouds of whipped cream. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 350°F. Mix flour, semolina, melted butter, yogurt, 0.25 cup honey, and lemon zest until combined.
Step 2
Pour batter into a greased 8-inch square baking pan. Spread evenly and score into 9 squares with a knife.
Step 3
Bake until golden brown and a toothpick comes out clean, about 18–20 minutes.
Step 4
Warm remaining 0.5 cup honey in a small saucepan over low heat for 2 minutes until pourable.
Step 5
Pour warm honey over the hot cake immediately after removing from oven. Let it soak for 2 minutes.
Step 6
Whip cold cream until stiff peaks form, about 2–3 minutes. Serve cake warm or at room temperature topped with whipped cream.
Tools you’ll need
- 8-inch square baking pan
- mixing bowl
- small saucepan
- electric mixer or whisk
- knife
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