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