Soft Semolina Yogurt Cake (No Syrup)

This looks like a semolina yogurt cake (very popular in Mediterranean & Middle Eastern kitchens) — soft inside, golden on top, often called Basbousa (without syrup) or Revani-style yogurt cake.

Here is the exact style recipe matching the photo 👇

🍰 Soft Semolina Yogurt Cake (No Syrup)

🧾 Ingredients

• 2 cups fine semolina
• 1 cup plain yogurt
• ¾ cup sugar
• ½ cup vegetable oil
• 3 eggs
• 1 tbsp baking powder
• 1 tsp vanilla
• Zest of 1 lemon or orange (optional)
• Pinch of salt
• Sesame seeds or semolina (for topping)

👩‍🍳 Instructions

1. Preheat oven to 170°C (340°F).
2. In a bowl, beat eggs + sugar until light.
3. Add oil, yogurt, vanilla, citrus zest – mix well.
4. Add semolina, baking powder, salt – mix gently.
5. Let batter rest 10 minutes (important for soft texture).
6. Grease a round pan and pour batter.
7. Sprinkle sesame seeds or semolina on top.
8. Bake 35–40 minutes until golden.
9. Cool slightly, slice, and serve.

✨ Result

• Crispy golden top
• Soft, moist center
• Perfect for tea or breakfast ☕

🌍 Also known as:

• Basbousa bil laban (Arabic)
• Revani without syrup (Turkish/Greek style)
• Semolina yogurt cake (European kitchens)