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)