Yield: 1 cake
|2 pounds||Wheat semolina|
|1 teaspoon||Baking powder|
|2 cups||Sour cream|
|2 ounces||Margarine, softened|
|3 cups||Water or butter|
|½ cup||Chopped pine nuts|
|10 \N||Drops fresh lemon juice|
Preheat oven to 170 C (325 F).
In a large bowl combine semolina, sugar, baking powder, sour cream and margarine. Gradually add water. Beat until smooth (a little more water may be needed).
Oil a large oven pan. Spread the pan with tahini.
Pour the batter into the pan, sprinkle with peanuts or pine nuts, and bake 45 minutes, or until golden. Cool.
Make syrup: combine sugar, water and lemon juice in a large, heavy-bottomed saucepan. Cook on low heat for 20 minutes, until thick.
Cut the cake to 5 cm X 5 cm (2 inch X 2 inch) squares, and pour the hot syrup over the cake squares.
Serve immediately or at room temperature.
Origin: The recipe for this traditional middle-eastern cake was found at the back of an Israeli wheat semolina brand.
Translated by Gabi Shahar, September 1993.