Thursday,21 February, 2019
Current issue | Issue 1367, (2 - 8 November 2017)
Thursday,21 February, 2019
Issue 1367, (2 - 8 November 2017)

Ahram Weekly

Rawany cake

10-12 servings



1 cup All-Purpose flour

1 cup semolina

1 cup whole milk natural yoghurt

1 cup sugar

4 whole eggs

1/2 cup finely desiccated coconut 

2 tsp baking powder

1/2 tsp sodium bicarbonate

1 tsp salt

2 tsp vanilla extract

1/2 cup corn oil



1.25 cups sugar

1.25 cups water

 juice of one lemon

1 tsp salt

25 gm butter



In a stand or with a hand mixer, beat sugar and eggs (one by one); adding vanilla, while beating; until fluffy and pale.  Add yoghurt, oil and semolina.  Beat to combine.  Add combined and sieved flour, baking powder, sodium bicarbonate and salt.  Remove from stand mixer or hand mixer and combine dry ingredients to incorporate well by means of a spatula, mixing gently so as not to deflate stored air within batter.  Pour in a lightly greased and floured loaf pan, or a 24-26 inch diameter round pan.  Bake in a preheated oven of 175 degrees C, for almost 45 minutes.  Remove from oven.  Prick with a fork all over the cake top.  Pour boiling syrup immediately; starting by the edges and circling towards the inside and centre of cake.  Allow cake to rest and slightly cool off, then cover and leave to completely cool before you slice and serve.


To make syrup:

Combine water and sugar.  Bring to the boil.  When sugar is completely dissolved; add lemon juice.  Bring back to the boil for five more minutes.  Remove from heat.  Add vanilla and butter to melt.  Stir to distribute well.  Pour swiftly all syrup evenly on top of cake as soon as it is out of the oven.

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