Ramadan Apricot and Almond Filled Semolina Cake

Name: Ramadan Apricot and Almond Filled Semolina Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (300 g) fine semolina; 1 cup (120 g) all-purpose flour; 2 tsp (10 g) baking powder; ¼ tsp (1½ g) fine sea salt; ¾ cup (170 g) unsalted butter, softened, softened to room temperature; 1 cup (200 g) granulated sugar; ¾ cup (180 ml) plain whole-milk yogurt, at room temperature; 1 tsp (5 ml) vanilla extract; 1 cup (150 g) dried apricots, pitted, coarsely chopped; 1 cup (100 g) sliced almonds; ¾ tsp (3 g) ground cinnamon; ¼ tsp (½ g) ground cardamom (optional); ¾ cup (240 ml) honey; 1 cup (240 ml) water; 2 tbsp (30 ml) fresh lemon juice; 1 tbsp (15 ml) orange blossom water; 12 whole roasted almonds

From the MyKitchenBank Kitchen

A tender, fragrant semolina cake layered with spiced apricots and almonds, soaked in a warm honey syrup infused with orange blossom water. Perfect for breaking the fast during Ramadan, this Turkish-inspired cake has a moist crumb and keeps beautifully for several days. Topped with a whole almond in each square, it's as beautiful as it is delicious.

Prep: 25 min
Cook: 40 min
Wait: 45 min
Total: 1 hr 50 min
Makes: 1 cake (12 pieces)

Save to My Kitchen Jump to recipe

Ingredients

12 servings

For the cake
2 cups (300 g) fine semolina
1 cup (120 g) all-purpose flour
2 tsp (10 g) baking powder
¼ tsp (1.5 g) fine sea salt
¾ cup (170 g) unsalted butter, softened, softened to room temperature
1 cup (200 g) granulated sugar
¾ cup (180 ml) plain whole-milk yogurt, at room temperature
1 tsp (5 ml) vanilla extract
For the filling
1 cup (150 g) dried apricots, pitted, coarsely chopped
1 cup (100 g) sliced almonds
¾ tsp (3 g) ground cinnamon
¼ tsp (0.5 g) ground cardamom (optional)
For the syrup
¾ cup (240 ml) honey
1 cup (240 ml) water
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) orange blossom water
For topping
12 whole roasted almonds

Equipment (8)

9×13-inch (23×33 cm) baking pan
Large mixing bowl
Medium mixing bowl
Small saucepan
Wooden spoon
Wire whisk
Measuring cups and spoons
Knife for cutting apricots

Steps

Before you start

Preheat oven to 350°F (175°C)
Have all ingredients at room temperature
Prepare a 9×13-inch (23×33 cm) baking pan by lightly oiling it
Make the honey syrup first so it cools before pouring over warm cake

1
Make the honey syrup
- In a small saucepan, combine honey, water, and lemon juice.
- Heat over medium-low heat, stirring occasionally, until the mixture reaches a gentle simmer (about 5 minutes).
- Once simmering, remove from heat and stir in the orange blossom water.
- Set aside to cool completely before using.
- The syrup should be warm (not hot) when poured over the baked cake.
+ Show details− Hide details
Ready when: Mixture simmers gently and honey is fully dissolved
Tip: Making syrup ahead allows it to cool completely, ensuring even absorption into the cake
2
Combine dry ingredients
- In a large bowl, whisk together the semolina, all-purpose flour, baking powder, and salt.
- Set aside.
+ Show details− Hide details
Ready when: Ingredients are evenly combined with no lumps
3
Cream butter and sugar
- In another large bowl, cream together the softened butter and sugar using a wooden spoon or hand mixer.
- Beat for about 2–3 minutes until the mixture is pale, fluffy, and increases slightly in volume.
- This incorporates air into the batter for a lighter crumb.
+ Show details− Hide details
Ready when: Mixture is pale, fluffy, and slightly increased in volume
Tip: Ensure butter is truly softened, not melted, so you can incorporate air properly
4
Add yogurt and vanilla
- Add the vanilla extract to the creamed butter and sugar, then stir in the yogurt in two additions, stirring gently after each addition until just combined.
- Do not overmix; some slight streaks of yogurt are fine.
+ Show details− Hide details
Ready when: Yogurt is mostly incorporated; batter is creamy
Tip: Adding yogurt gently keeps the batter tender; overmixing can make the cake tough
5
Fold in dry ingredients
- Gently fold the dry ingredient mixture into the wet ingredients using a spatula or wooden spoon, stirring just until combined.
- The batter should be thick, smooth, and with no streaks of flour.
- Do not overmix.
+ Show details− Hide details
Ready when: Batter is evenly combined with no flour streaks
Tip: Fold gently—overmixing develops gluten and makes the cake dense
6
Prepare the filling
- In a small bowl, combine the chopped apricots, sliced almonds, cinnamon, and cardamom (if using).
- Mix well to distribute the spices evenly throughout the filling.
+ Show details− Hide details
Ready when: Apricots, almonds, and spices are evenly mixed
7
Assemble in the pan
- Spread half of the batter evenly in the prepared 9×13-inch (23×33 cm) pan.
- Sprinkle the apricot-almond filling evenly over the batter, leaving a ½-inch (1 cm) border.
- Top with the remaining batter, spreading gently to cover the filling completely.
- Use a spatula or the back of a spoon to smooth the top layer.
+ Show details− Hide details
Ready when: Batter is spread evenly and filling is covered
Tip: Leave a border so the filling doesn't leak out the sides during baking
8
Cut and top before baking
- Using a sharp knife, cut the batter into 12 squares (a 3×4 grid).
- Place one whole almond in the center of each square.
- This makes serving easy and gives a beautiful presentation.
+ Show details− Hide details
Ready when: 12 equal squares are marked and topped with almonds
Tip: Cut before baking so the cake separates cleanly when it's fully baked
9
Bake the cakeOven 350°F / 175°C
- Place the pan in a preheated 350°F (175°C) oven and bake for 35–40 minutes, until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
- The cake should be light brown and spring back gently when touched.
+ Show details− Hide details
Ready when: Top is golden brown; toothpick comes out with a few moist crumbs; cake springs back when lightly touched
Tip: Don't overbake—the cake will continue to cook slightly as it cools, and it should remain moist
10
Pour syrup immediately
- Remove the cake from the oven and let it rest for 2–3 minutes.
- While the cake is still hot, slowly pour the cooled honey syrup evenly over the entire surface, allowing it to soak in.
- Pour in stages if needed, letting the syrup absorb between pours.
- Some syrup will pool slightly; this is normal and ensures even absorption.
+ Show details− Hide details
Ready when: Syrup is distributed over the entire cake and mostly absorbed
Tip: The contrast between hot cake and cooled syrup is key—the cake absorbs the syrup while it's warm, making the cake moist and flavorful
11
Cool completely
- Allow the cake to cool in the pan for at least 30 minutes at room temperature.
- This allows the cake to set and the syrup to fully absorb.
- Serve the pieces in their original cut squares.
+ Show details− Hide details
Ready when: Cake is cool to the touch and firm enough to serve
Tip: Don't cut the cake again once cooled—the pre-baked cuts have already set the portions

Good to know

Tips

Semolina cakes are forgiving—don't worry if the top isn't perfectly smooth. The golden color and slight texture add to the rustic charm of this traditional cake.
The key to a moist semolina cake is pouring the syrup while the cake is still hot so it absorbs deeply. This is what keeps the cake tender for days.
Cardamom is optional but highly traditional in Middle Eastern and Turkish sweets; it adds a subtle warmth and spice without overpowering the apricot flavor.
This cake is ideal for serving with strong coffee or tea during Iftar (the meal that breaks the fast). A drizzle of extra honey or a dollop of whipped cream makes it even more special.

Make ahead

This cake tastes even better the next day once the flavors have melded. You can make it up to 2 days ahead. The syrup can be made up to 3 days in advance and stored in an airtight container in the refrigerator; warm it gently before pouring over hot cake.

Storage & reheating

Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The cake actually improves as it sits, becoming more moist and flavorful. To reheat, cover loosely with foil and warm in a 300°F (150°C) oven for 10–15 minutes if desired, though it's delicious at room temperature. The cake does not freeze well due to the syrup, but it keeps beautifully for several days at room temperature.

Substitutions

dried apricots, pitted → Dried figs or dates, coarsely chopped. Use the same weight; figs and dates will add a deeper sweetness and richer flavor
sliced almonds → Chopped pistachios or walnuts. Same weight; pistachios add a subtle green color and earthy flavor, while walnuts are milder
orange blossom water → Rose water or an extra 1 tsp vanilla extract. Use the same amount; rose water is more floral, while extra vanilla adds subtle sweetness
plain whole-milk yogurt, at room temperature → Sour cream or Greek yogurt thinned with 1 tbsp water. Same total volume; sour cream adds tanginess, Greek yogurt makes the cake slightly denser