AuthorGeo FoodsCategoryDessertIngredients
Preparation
Preheat the oven to 190°C. Mix the semolina, coconut, sugar, flour, yogurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be fairly stiff. Spread the mixture with your hands into a buttered baking tray. Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond. Bake for 35–40 minutes or until golden brown. Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for five minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool. Pour the syrup over the cake while the cake is still hot.
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10 ½ coarse semolina 90 g desiccated coconut 220 g caster sugar 75 g self-raising flour 200 g thick yoghurt 200 g unsalted butter, melted 1 tsp vanilla extract 2530 g blanched almonds · milk, if needed 330 g sugar 250 ml water 1 tsp lemon juice 1 tsp rosewaterDirections
1Preheat the oven to 190°C. Mix the semolina, coconut, sugar, flour, yogurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be fairly stiff. Spread the mixture with your hands into a buttered baking tray. Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond. Bake for 35–40 minutes or until golden brown. Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for five minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool. Pour the syrup over the cake while the cake is still hot.
Ingredients
Directions
Preheat the oven to 190°C. Mix the semolina, coconut, sugar, flour, yogurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be fairly stiff. Spread the mixture with your hands into a buttered baking tray. Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond. Bake for 35–40 minutes or until golden brown. Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for five minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool. Pour the syrup over the cake while the cake is still hot.