Go Back
–+ servings
5 from 1 vote

Semolina cake with vermicelli

semolina cake with vermicelli in a baking dish with crushed pistachios on top
This semolina cake with vermicelli topping is a cross between a tres leches and authentic Middle Eastern semolina cake!
Serves 20 pieces
Prep Time:15 minutes
Cook Time:30 minutes
Share Pin Print

Ingredients

  • 2 Eggs
  • 1 tsp Vanilla flavoring
  • 1 tsp White Vinegsr
  • 1 cup White Sugar
  • 1/2 cup Vegetable Oil
  • 3/4 cup Milk powder
  • 7.6 oz Can of Table Cream
  • 2 cups Fine Semolina
  • 1/2 cup Fine coconut flakes
  • 1 tbsp Baking Powder

Topping

  • 5 oz Roasted Vermivelli
  • 1/4 cup Pistachios crushed, garnish
  • 1/4 cup Fine coconut flakes garnish

Milk Mixture

  • 12 oz Evaporated Milk
  • 14 oz Sweetened Condensed Milk

Instructions

  • To a kitchenaid or mixing bowl, add the eggs, vanilla, and vinegar. Mix. Then, add the vegetable oil and sugar. Mix again.
  • Then, add the milk powder and table cream. Mix.
  • At this point, add the coconut, baking powder, and semolina.
  • Brush a 9x11 deep baking dish with some vegetable oil then add the cake batter to the pan and spread it out evenly.
  • In the food processor, turn the toasted vermicelli into crumbs and top the cake off with it to where you cannot see the batter anymore.
  • Bake for 30 minutes on 375 F.
  • In the meantime, in a small pot; mix together the evaporated milk and sweetened condensed milk. Let this warm up together for 5-10 minutes.
  • Once the cake is out of the oven, soak the cake in the milk mixture evenly. The cake will absorb it.
  • Once slightly cooled, cut into squares or diamonds. Garnish with pistachios and coconut flakes. Enjoy warm or room temperature.

Notes

This keeps well room temperature for a week in an airtight container.
Did you try this recipe?Don't forget to leave a rating and a review!!