Apricot semolina cake with almonds from Shuk: From Market to Table, the Heart of Israeli Cooking (page 352) by Einat Admony and Janna Gur

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nutrica6 on March 07, 2026

    The cake is such a nice combination of flavors. I baked it in a 9x13 for 35 minutes. The batter did not fit at all in a 9x9. I found the sauce to be really unnecessary. It wasn’t that different than the syrup and just made the whole thing too sweet. My syrup never really thickened up, and made the cake a little soggy, almost like a rum soaked cake or tres leches. I think next time I would try to thicken it more.

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