1 hour 15 minutes



  • 250g of coarse semolina
  • 250g of fine semolina
  • 225g of caster sugar
  • 100g of desiccated coconut
  • 2 tsp baking powder
  • 225g of unsalted butter, melted
  • 200g of Greek yoghurt
  • 2 tsp vanilla extract
  • 2 large eggs
  • 450g of caster sugar


  • 450ml of water
  • 1/4 tsp lemon juice
  • 1 tsp rosewater
  • 100g of blanched almonds
  • dried rose petals


If you are making a large cake, grease a 23cm x 33cm cake tin well. If using mini loaf cases, you do not need to grease them; just put them on a baking tray. You will need 15–20
Place all the dry ingredients in a large bowl and stir to combine. Make a well in the centre and add the melted butter, yoghurt, vanilla and eggs. Mix with a wooden spoon or spatula until you have a smooth batter. Spoon it into the cake tin or loaf cases, tapping the loaf cases to level the mixture. Refrigerate for 1–2 hours
Meanwhile, make the syrup. Combine the sugar, water and lemon juice in a small pan and bring to the boil. Boil for 2–3 minutes, then remove from the heat and stir in the rosewater
Preheat the oven to 180°C/gas mark 4
If making a large cake, score the top into diamond shapes with a knife and place a blanched almond in the centre of each one. The mini loaves does not need to be scored; simply decorate with the almonds. Bake until golden brown – about 40 minutes for a large cake, 20–25 minutes for the mini ones. Remove from the oven, pour the syrup on top, then bake for another 15 minutes. Take out of the oven and cut the large cake along the score lines. Leave to cool completely
Serve decorated with dried or fresh rose petals