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Samoli: recipe illustration
Snacks & baking

Samoli

A semolina and coconut cake, soft and lightly sweet, very common in the pastries of Jeddah and the Hijaz. It is often soaked in a syrup scented with orange blossom water.

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Ingredients

Ingredients

Sirop

Spices & seasoning

Optional extras

Nutrition facts

570 kcal per serving

Protein
8.2 g
Carbohydrates
62.9 g
of which sugars
39.9 g
Fat
30.6 g
of which saturated fat
22 g
Fiber
3.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and butter a round tin about 24 cm across.
  2. Mix the semolina, coconut, baking powder and a pinch of salt in a bowl.
  3. In another bowl, beat the softened butter with the sugar until pale, then add the eggs one at a time.
  4. Stir in the yoghurt, then pour this over the semolina mixture and mix without overworking it.
  5. Pour into the tin, smooth the surface and arrange the almonds on top. Bake 30 to 35 minutes, until the top is golden.
  6. While it bakes, boil the syrup for 5 minutes. Pour it warm over the cake as soon as it comes out of the oven and let it soak in.

Variations and tips

Lemon version. Add the zest of a lemon to the batter for a sharper flavour.

More ideas

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Original Ecomely recipe.