Vegan Coconut Semolina Cake
In this third installment of the Arab, and Vegan? Ramadan series, Waseem Hijazi shares a vegan Hareeseh recipe, a moist coconut semolina cake drenched in rosewater simple syrup. This delightful dessert is perfect for enjoying after Iftar with a cup of coffee or tea.
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Servings: 16 pieces
Ingredients
For the Cake Batter:
- 1 cup fine semolina - #1
- 1/4 cup melted coconut oil - at room temperature
- 1/2 cup granulated sugar
- 1/3 cup shredded coconut - unsweetened
- 1/4 tsp baking powder
- 1/3 cup 80ml vegan yoghurt
- 1/3 cup plant milk + 1 tsp apple cider vinegar
- 35 g vegan butter
- 1 tbsp rosewater/orange blossom water - optional
For the Simple Syrup (aka Atterr):
- 2 cups granulated sugar
- 1 cup water
- 1 tsp lemon juice
- 1/2 tsp rosewater - or orange blossom water
The Rest:
- 3 to 4 tbsp tahini - more to grease pan if needed
- 1/8 cup blanched and peeled almonds - halved - See Notes (1)
- 1 cup of the Simple Syrup - from above - See Notes (2)
Instructions
Making the Simple Syrup:
- In a medium saucepan over medium heat, whisk together the sugar and water until dissolved.
- Bring it to a boil while whisking continuously. Turn the heat to low. Continue cooking for 20 minutes, as you continue whisking frequently.
- Remove from heat. Add the lemon juice and rose water. Whisk again, then empty into a large bowl to cool down completely before using – must be at room temperature.
Making the Hareeseh:
- Add the semolina to a large bowl. Stir in the coconut oil. Mix and rub by hand until it’s sand-like.
- Add the remaining ingredients. Whisk using a hand/stand mixer for a minute to combine. Don’t over mix it. Fluffy with a spatula to release any air bubbles. See Notes (4)
- Preheat the oven to 350F (or 175C). Grease a 9x9 brownie pan with a generous amount of tahini - sides and bottom. Or use an air fryer basket (without the wire rack).
- Empty the cake batter into the pan/basket by adding small amounts using a spatula. Gently spread to the sides, adding more scoops of the batter on top to repeat. Add 1 to 2 tbsp tahini on top and scrape to an even layer.
- Shape the Hareeseh by cutting straight lines horizontally using a knife, then either vertically or diagonally (for square or diamond shapes). Add half a peeled almond to the centre of each piece.
- Bake for 35 minutes - checking at the 30 minute mark. Top should be browned and solid. Toothpick should come out clean. See Notes (5)
- Cut through the pre-cut lines, then immediately drench the hot Hareeseh in cool simple syrup. Let sit to soak up for at least an hour, before removing from the pan. Allow to cool down before serving. See Notes (6)
Equipment
Notes
- If using unpeeled almonds, make sure to allow for more time to blanch, cool, and peel - before the batter is ready to bake.
- This recipe calls for 1 cup of Atterr to drench the Hareeseh. Use more for desired sweetness. Store the extra simple syrup in air tight mason jars to chill in the fridge for up to 3 months - most fresh within 30 days
- Make sure the wet ingredients are at room temperature before working with the batter.
- For enhanced flavours, allow the batter to sit for 15 minutes after combining (before emptying into the baking pan).
- Bake vs. Air fry: I don’t have a working oven. So I use my air fryer (at the bake option). because of its smaller basket size, timing may vary for your own oven/air fryer. Adjust accordingly.
- The longer you allow the Hareeseh to soak in the simple syrup, the more moist and flavourful it is.
- Disclaimer: Traditional Hareeseh has a solid crust on top and bottom. When air frying, you might lost the bottom crust - depending on your air fryer basket size and shape. However, the taste will not be affected by this change.
Tried this recipe?Let us know how it was!