Bored of your everyday breakfast, spice up your morning - or afternoon as well - with this fragrant and unique turmeric cake.
I have to admit that I was very skeptical and very cautious when I first tried my hands in this dessert, I had no previous experience with it and I had no idea how well it will turn out to be as I could not imagine how well all these flavors do when combined.
The name was so strange to me and I did not know what could be behind this dessert, but to my surprise when I told my husband about the name he told me it must have a lot of turmeric in it!! - as turmeric means korkom in Arabic - clever guy 🙂
When I took the first bite of this, you could not miss the big smile on my face as I really closed my eyes to enjoy this aromatic cake in peace. This cake brought back memories of a bread called "Mahlab" that I used to get from Egypt and I did not find a recipe for till now but I am determined to keep trying.
The combination of fennel, turmeric, anise and nigella (blackseed) seeds is out of this world which gives this cake its uniqueness and will make you feel fresh.
I am going to do everything in my power to convince you to make this aromatic cake. Specially if you have an adventurous spirit that is willing to try new flavors from new cultures, I highly recommend it for you so go make it :).
Ingredients
- 1 c semolina.
- 2 c AP flour.
- ½ c olive oil.
- 2 Tbs sesame seeds.
- ½ Tbs fennel seeds.
- ½ Tbs anise seeds.
- 1 ½ teaspoon black seeds(Nigella seeds).
- 2 teaspoon turmeric.
- 1 teaspoon baking powder.
- 1 Tbs dry yeast.
- 1 Tbs sugar.
- 1 c warm water.
Instructions
- Mix all the ingredient sup to the baking powder until all the flour and semolina is incorporated.
- Leave it to rest for 30 minutes.
- Add the yeast, sugar and water mixing very well until you get a soft dough.
- Spread the dough evenly and cut diamond shapes. Cover and let it rise for 1 hour.
- Prepare the oven dish by brushing with oil or butter.
- In a 350F pre heated oven, bake for 20-30 minutes until it is no longer doughy.
- Drizzle with simple syrup and serve, Enjoy!!
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Lana
Is there a need to leave it aside for the yeast to work and rise before baking?
Amira
Lana, thank you for spotting that. Has been fixed.
Emma Carr
Hi, thank you so much for this recipe, I'm just starting to make it this very second! I realized though that there is no mention of a pan size, or perhaps I'm just missing where it says what size?
Amira
Hello Emma, it is a 13x9 pyrex pan.
Jocelyn
Your recipe lists "black seeds." "Are you referring to black sesame seeds or nigella? Thanks
Amira
Jocelyn, I meant Nigella. We usually call it black seed in Middle East. Sorry for the confusion will fix that.
Jocelyn
Thank you!
Henna
This is such an interesting combination of spices and flavors!
Juliana
This cake sure sounds and looks delicious Amira...I like the semolina and turmeric...I must give this a try...and soon.
Hope you are having a great week 🙂
Evelyne@cheapethniceatz
I am all for trying this cake, wow a turmeric cake? I am already a fan of the spice and you know how I like to try new weird things lol. And turmeric is so good for colds and cough.
John/Kitchen Riffs
This looks so interesting! Love the color. And I love turmeric -- as well as all the spices you include in the recipe. This must taste fantastic. Thanks!
Mary Frances
Wow! This looks very interesting. I would love to try this recipe. Thanks for sharing 🙂
Umm Hamza
I definitely want to try this I love that colour!