A moist, fragrant semolina cake soaked in rose-scented sugar syrup and topped with almonds. This elegant Yemeni dessert balances the sweetness of syrup with the nutty warmth of semolina.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix semolina, sugar, melted butter, eggs, yogurt, baking powder, and vanilla into a smooth batter. Rest for 15 minutes.
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2
Pour batter into a greased 9x13 baking pan. Score the top into diamond shapes and press an almond into each piece.
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3
Bake at 180C (350F) for 30-35 minutes until golden brown and a skewer comes out clean.
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4
Meanwhile, make the syrup: boil sugar, water, and lemon juice for 8 minutes until slightly thickened. Add rose water off heat.
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5
Pour cold syrup over the hot cake immediately after removing from the oven. Let it absorb for at least 30 minutes.
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6
Cut along the scored lines and serve at room temperature. The cake should be moist and syrup-soaked throughout.
Did You Know?
The key to perfect rawani is temperature contrast — hot cake meets cold syrup, which helps the syrup absorb evenly without making the cake soggy.
Chef's Notes
Equipment Tips
- 9x13 baking pan
- mixing bowls
- whisk
- saucepan
The Story Behind Rawani
Rawani reflects the Ottoman culinary influence on Yemeni dessert traditions. Semolina-based sweets traveled across the Ottoman Empire, and Yemeni bakers adapted them with local touches like generous use of rose water and honey. The cake became a fixture at celebrations, particularly during Ramadan when sweet dishes break the fast. Today, rawani connects Yemeni cuisine to a broader Middle Eastern dessert tradition while maintaining its own distinctive character.
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