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Semolina Cake Harissa

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I accidentally bought semolina flour instead of cornmeal, so had to come up with something to do with it. And this Semolina Cake Harissa did the trick perfectly!



  • 300mL water
  • 360g sugar
  • 2 tbsp lemon juice


  • 300g semolina
  • 100g flour
  • 150g unsweetened desiccated coconut
  • 2 tsp baking powder
  • 240g butter
  • 250mL milk
  • 1 tbsp vanilla
  • I didn’t have enough coconut, so I changed it to 75g coconut and added an extra 25g of semolina and flour.


  1. Preheat the oven to 360°F.
  2. Heat the water, sugar, and lemon juice over medium heat until dissolved.
  3. Set aside.
  4. Combine the dry ingredients in a bowl.
  5. Melt the butter and combine it with the milk and vanilla.
  6. Mix the wet ingredients into the dry and combine.
  7. Line a 13″x9″ baking tin with parchment and press the batter into the tin.
  8. Bake for 30-40mins or until golden brown on top.
  9. After baking, pour the syrup over the cake and set it aside to soak in.

Source: cookpad
Prepared, tried, and tested by:  Corlea Smit

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