Rosewater & Orange Blossom Semolina Cake
Servings: 20 Pieces
Ingredients
To make the Syrup:
- 1 and 1/2 cups water
- 1 and 3/4 cups granulated sugar
- 2 tablespoons rosewater not rose extract
- 1 tablespoon orange blossom water not orange blossom extract
- 2 teaspoons lemon juice
- 1 cardamom pod
To make the Semolina Cake:
- 1 and 1/2 cups semolina flour
- 1/2 cup granulated sugar
- 1 cup yogurt Greek or otherwise
- 3 tablespoons melted butter
- 1/2 cup canola oil
- 1/4 cup desiccated coconut
- 1 tablespoon baking powder
- 1 tablespoon tahini paste to grease baking dish, cooking spray works too
- 20 blanched almonds see note
Instructions
- To make the Syrup: In a medium saucepan on medium high, heat the sugar, water, rosewater, orange blossom water, lemon juice, and cardamom pod. Bring to a boil and let cook for 3 - 4 minutes. Remove from heat and let cool at room temperature.
- To make the semolina cake: In a medium bowl, mix together the semolina flour, baking powder, granulated sugar, yogurt, melted butter, canola oil, and desiccated coconut. Add 3 tablespoons of prepared syrup. Mix and let sit for 30 minutes.
Place a rack near the upper 1/3 of the oven and preheat the oven to 350 degrees F. Grease a baking dish with the tahini paste. Dump the prepared semolina cake mixture into the baking dish and press until even all over. Score the mixture to make 20 pieces. (4 lines x 5 lines). Place a blanched almond in the center of each piece. Cook the semolina cake for 20 minutes, turn on the broiler for 1 - 2 minutes just to get the top golden. Remove the cake from oven. Let cool.
When the cake is cooled, balance a piece on a fork and dip into the syrup for a few seconds. Test to see if more syrup is necessary. Re-dip if necessary. Serve with fresh fruit.
Notes
To blanch almonds: In a saucepan, boil 2 cups of water add almonds and let boil for 3 - 4 minutes or until the peels starts to slightly separate. Immediately rinse in cold water and when cool, remove peel.
