🛒 Ingredients
🍯 Sugar Syrup
🍬 2 cups sugar
💧 1 cup water
🍋 1 squeeze lemon juice
🌸 1 tbsp orange blossom water or rose water (optional)
🍰 Cake Batter
🌾 3 cups coarse semolina
🍬 1 cup sugar
🥥 1/2 cup shredded coconut (unsweetened)
🧈 1 cup melted butter
🥣 1 cup full-fat Greek yogurt
🍶 1/2 cup thick cream (optional)
🥛 1 cup milk
🧁 1 tsp baking powder
🧂 1 tsp baking soda
🌰 15 whole almonds (for decoration)
🥄 2 tbsp tahini (for greasing pan)
👩🍳 Instructions
1️⃣ Add sugar, water, and lemon juice to a pot. Stir and bring to a boil.
2️⃣ Reduce heat to medium and simmer for about 10 minutes.
3️⃣ Remove from heat, add orange blossom water (if using), and let syrup cool completely.
4️⃣ In a large bowl, mix semolina, sugar, coconut, baking powder, and baking soda very well.
5️⃣ Add melted butter, yogurt, cream (optional), and milk.
6️⃣ Mix thoroughly using a spoon or your hands until fully combined.
7️⃣ Let the batter rest for 20 minutes.
8️⃣ Grease a baking pan using tahini or butter.
9️⃣ Pour the batter into the pan and flatten the surface evenly.
🔟 Score the top into diamond shapes using a knife. Place one almond in the center of each piece.
1️⃣1️⃣ Bake in a preheated oven at 400°F (200°C) for about 45 minutes or until golden brown.
1️⃣2️⃣ Remove from the oven and immediately pour the cooled syrup over the hot cake.
1️⃣3️⃣ Let it rest for 30 minutes so the syrup is fully absorbed.
1️⃣4️⃣ Cut carefully and serve.
