Prep. 20 mins
Cooking 45 mins
Serving 5
Middle Eastern

INGREDIENTS Measurements


10 eggs
1 3/4 cups sugar
1/4 teaspoon vanilla
4 cups all-purpose flour
1/3 cup semolina flour
1 tablespoon baking powder

  Sugar Syrup

2 cups sugar
1 cup water
1 cinnamon stick
1/2 teaspoon orange zest


Shredded coconut
Apricot jam
Finely ground pistachios



  • Preheat oven to 180˚C (350˚F).
  • Grease 27cm (9in) cake pan with butter, dust with some flour, and shake off excess.
  • In bowl of electric mixer, beat eggs on medium speed for 5 minutes until light and fluffy. Add vanilla.
  • Mix all-purpose flour, semolina flour, and baking powder in large bowl. Using a rubber spatula, gradually fold into egg mixture until well combined. Pour batter into prepared pan.
  • Bake for 45 minutes, or until a toothpick inserted into center comes out clean.
  • Meanwhile, prepare Sugar Syrup: In a saucepan over medium heat, dissolve sugar in water. Add cinnamon and orange zest. Bring to a boil. Reduce heat and simmer for 10 minutes, or until thickened. Strain.
  • When cake is done, pour syrup over warm cake in pan. Sprinkle generous amount of coconut over syrup-coated cake until completely covered.
  • Invert cake onto a serving plate so sprinkled coconut is on bottom. Spread jam evenly on top, then garnish with alternate stripes of coconut and pistachios.

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