Syrian Nut Cake (H'risseh)
A delicious semolina cake topped with nuts and a fragrant sugar syrup from Syria
Servings 8
Calories 452kcal
Ingredients
For the Batter
- 1 1/4 cups Semolina flour not fine
- 6 Tbsp unsalted butter room temperature
- 1/4 cup sugar superfine
- 1 1/2 cups Yogurt Whole Milk
- 1/4 tsp baking soda
- 1 tsp tahini for greasing the pan
For the topping
- 1/3 cup almonds blanched
- 1/3 cup Pistachio nuts
- 1/3 cup walnut pieces
- 1/3 cup cashews unsalted
Fragrant Sugar Syrup
- 1 cup sugar superfine
- 1 tsp lemon juice fresh
- 1/2 cup water
- 1 Tbsp rose water
- 1 Tbsp orange blossom water
Instructions
- In a large mixing bowl, put in the semolina, butter and sugar and with a spatula blend together.
- Add in the yogurt, and baking soda and mix well.
- Grease a 10" round cake pan with tahini.
- Spread the batter in the cake pan and smooth with a spoon.
- Cover with plastic wrap, and let rest in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees
- Remove the batter from the refrigerator and scatter the nuts all over the top.
- Bake until the cake is golden 40 minutes
- While the cake is cooking make the fragrant syrup
- In a saucepan add the sugar, lemon juice and water and place over medium heat.
- Bring to a boil, stirring occasionally until the sugar is dissolved. Let it boil for 3 minutes then add in the rose and orange blossom water. Mix and remove from heat.
- When the cake is done pour over the syrup and let the cake stand for 30 minutes. It may look like it is too much syrup, but it will be absorbed by the cake.
- Slice and serve with coffee
Nutrition
Calories: 452kcal | Carbohydrates: 56g | Protein: 8g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 38mg | Potassium: 229mg | Fiber: 3g | Sugar: 32g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg