Turkish Semolina Cake with Syrup (Şambali)
Şambali
This moist semolina cake has a tender, grainy texture with a delicate nutty flavor from the semolina and a sweet, aromatic finish from the sugar syrup. The golden cake is cut into diamond shapes and glistens with syrup, creating an elegant presentation. It's perfect for anyone wanting to try an authentic Turkish dessert that's easier to make than baklava but equally satisfying.
Ingredients
Instructions
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Prepare the cake pan
Preheat oven to 180°C and grease a 23x33cm rectangular baking pan with butter. Line with parchment paper leaving overhang for easy removal. The paper should lie flat without wrinkles. Do not skip the parchment as the cake will stick without it.
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Make the syrup
Combine 400g sugar, 350ml water, and lemon juice in a saucepan. Bring to a boil over high heat for 2-3 minutes, then reduce to low heat and simmer for 8-10 minutes until slightly thickened. The syrup should coat the back of a spoon lightly. Do not let it caramelize or turn golden.
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Cream butter and sugar
Beat softened butter with 150g sugar using an electric mixer on medium speed for 4-5 minutes until light and fluffy. The mixture should be pale yellow and increased in volume. Do not overmix or the butter will separate.
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Add eggs and yogurt
Beat in eggs one at a time on medium speed for 1 minute each until fully incorporated. Add yogurt and vanilla, mixing on low speed for 30 seconds until just combined. The mixture should be smooth without lumps. Do not beat vigorously or it will curdle.
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Fold in dry ingredients
Combine semolina and baking powder in a bowl. Gradually fold into the wet mixture using a wooden spoon in gentle circular motions for 2-3 minutes until just combined. The batter should be thick but spreadable. Do not overmix or the cake will be tough.
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Bake the cake
Spread batter evenly in prepared pan and place almonds in rows for decoration. Bake at 180°C for 25-30 minutes until golden brown and a toothpick inserted in center comes out clean. The top should spring back when lightly touched. Do not overbake or it will be dry.
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Cut and soak
Immediately cut hot cake into diamond shapes while still in the pan. Pour cooled syrup slowly over the hot cake using a ladle, allowing each addition to absorb for 1-2 minutes. The syrup should sizzle and be completely absorbed. Do not pour all syrup at once or it will overflow.
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Cool and serve
Let cake cool completely in the pan at room temperature for 2-3 hours until syrup is fully absorbed. Each piece should be moist but not soggy when gently pressed. Do not refrigerate while cooling or the texture will become dense.
Tips
Cooking Tips
Use fine semolina for the smoothest texture, and make sure the syrup is completely cool before pouring it over the hot cake - this prevents the cake from becoming mushy and ensures perfect absorption.
Alternatives
If semolina is unavailable, substitute with equal parts cornmeal and all-purpose flour, though the texture will be slightly less authentic. Plain yogurt can be replaced with sour cream for similar tanginess.
Serving & Storage
Serve at room temperature on small plates with Turkish tea or coffee. Store covered at room temperature for up to 3 days - do not refrigerate as it will harden the cake. Cut fresh pieces as needed to maintain texture.
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