Semolina Cake
עוגת סולת
A rustic dairy-free Sabbath cake from Libyan Jewish kitchens, based on semolina, olive oil, and orange blossom water. Its pareve character makes it especially practical after meat-heavy Shabbat meals, while the floral fragrance gives it a festive North African identity.
Ingredients
- •2 cups fine semolina
- •1 cup all-purpose flour
- •3/4 cup sugar
- •2 tsp baking powder
- •1/2 tsp ground cinnamon
- •1/2 cup olive oil
- •1 cup water or orange juice
- •2 tbsp orange blossom water
- •1/4 cup sliced almonds or sesame seeds, optional
Instructions
- 1
Preheat the oven to 350°F (175°C) and lightly oil an 8-inch cake pan.
- 2
In a large bowl, combine the semolina, flour, sugar, baking powder, and cinnamon.
- 3
Add the olive oil, water or orange juice, and orange blossom water, stirring until smooth.
- 4
Let the batter rest for 10 minutes so the semolina begins to absorb the liquid.
- 5
Pour the batter into the prepared pan and sprinkle almonds or sesame seeds on top if using.
- 6
Bake for 35 to 40 minutes until golden and a tester inserted in the center comes out clean.
- 7
Cool in the pan for 10 minutes, then transfer to a rack.
- 8
Slice and serve at room temperature after Shabbat lunch or dinner.
Kosher notes
Pareve by design, making it suitable after meat meals. Ensure the orange blossom water and any toppings are kosher-certified if required.
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