Oriental semolina cake

Yield: 1 cake

Measure Ingredient
2 pounds Wheat semolina
2½ cup Sugar
1 teaspoon Baking powder
2 cups Sour cream
2 ounces Margarine, softened
4 cups Sugar
3 cups Water or butter
¾ cup Water
3 tablespoons Tahini
½ cup Chopped pine nuts
10 \N Drops fresh lemon juice

CAKE

SYRUP

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.

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