Category: Desserts

A classic syrup-soaked semolina cake finished with walnuts and coconut.

Ingredients

For the cake

• 3 eggs
• 170 g sugar
• 200 g yogurt
• 100 g flour
• 250 g semolina
• 200 ml oil
• zest of a lemon
• 10 g baking powder
• 10 g baking vanilla powder
• Chopped walnuts, for topping
• Coconut flakes, for topping

For the syrup

• 700 g sugar
• 1000 ml water
• 1 tablespoon lemon juice

Jasmine’s tips

• Bring the eggs and other refrigerated ingredients to room temperature.
• The cake is ready when a toothpick inserted in the center comes out clean.
• The cake should be hot and the syrup cool when they are combined.

Method

1. For the syrup, combine the sugar and water in a saucepan and bring to a boil.
2. Add the lemon juice and simmer over medium heat for 15 minutes. Remove from the heat and let the syrup cool.
3. For the cake, whisk the eggs and sugar together for 3–4 minutes, until light and fluffy.
4. Add the yogurt and oil and continue whisking.
5. Add the flour, semolina, vanilla powder, baking powder, and lemon zest. Whisk until combined.
6. Oil the baking tray and pour in the batter. Bake for 35–40 minutes at 180°C or 360°F, as recorded in Jasmine’s original recipe.
7. Remove the hot cake from the oven and pour the cooled syrup over it.
8. Let the cake absorb the syrup for 15–20 minutes, then finish with chopped walnuts and coconut flakes.

Step-by-step photos

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Recipe details are preserved from Jasmine’s original site and are being reviewed before the public relaunch.

A tender home-style apple pie filled with grated apples, cinnamon, and walnuts, finished with grated pastry on top.

Ingredients

For the dough

• 300 g flour
• 125 g butter
• 100 g yogurt
• 100 ml oil
• 5 tablespoon sugar
• 10 g baking powder
• 10 g vanilla powder

For the filling

• 4 apples, grated
• 5 tablespoon sugar
• 1/2 tablespoon cinnamon
• 100 g chopped walnuts

Jasmine’s tips

• Bring the ingredients to room temperature.
• Add the flour gradually so you can control the dough’s consistency.
• The dough should remain soft and pliable, similar to the softness of an earlobe.
• Peel the apples before grating them.

Method

1. For the dough, stir together all of the dough ingredients except the flour until the butter is incorporated.
2. Add the flour gradually and knead until a soft dough forms.
3. Cover the dough with a cloth or plastic wrap and refrigerate it so it does not dry out.
4. For the filling, combine the grated apples and sugar in a pan. Cook and stir until the sugar dissolves and the apples soften.
5. Remove from the heat. Stir in the cinnamon and chopped walnuts, then let the filling cool.
6. Divide the chilled dough into two equal pieces. Oil the pie dish and press one piece across the bottom and sides.
7. Spread the cooled filling evenly over the dough. Grate the second piece of dough over the filling to cover it.
8. Preheat the oven to 180°C or 360°F, as recorded in Jasmine’s original recipe. Bake for 30–35 minutes, until lightly golden. Baking time may vary by oven.

Step-by-step photos

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Recipe details are preserved from Jasmine’s original site and are being reviewed before the public relaunch.