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Semolina flour gives this easy-to-make cake its pleasantly coarse texture and, with an assist from saffron, its lovely yellow hue.

Martha Stewart's Cooking School, Episode 512

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Credit: Bobbi Lin

Recipe Summary test

Servings:
12
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Ingredients

For the Syrup
For the Cake

Directions

Instructions Checklist
  • Make the syrup: In a small saucepan, combine sugar, saffron, lemon juice, and 1/2 cup water. Bring to a boil, reduce to a simmer, and stir constantly until sugar dissolves.

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  • Make the cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch pan and line with parchment paper, leaving a 2-inch overhang on all sides; set aside.

  • Add saffron to milk and let steep 5 minutes. Whisk together coconut, semolina flour, baking powder, and salt in a large bowl until combined. In a separate large bowl, whisk together eggs, sugar, and oil until light and fluffy. Add milk mixture and yogurt; stir to combine. Fold in coconut mixture to incorporate.

  • Transfer batter to prepared pan and bake until cake is golden brown and springs back in center when gently touched, about 1 hour.

  • Transfer pan to a wire rack. Pour syrup over warm cake and sprinkle with pistachios. Let cake cool completely in pan on a wire rack. Using parchment overhang, remove cake from pan to a cutting board; cut into triangles using a serrated knife.

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