Ingredients
- 3 cups semolina
- 3⁄4 cup unsweetened butter, melted
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons baking soda
- 1 cup plain yogurt
- 1⁄2 cup whole blanched almonds (to garnish) or 1⁄2 cup ground pistachio nut (to garnish)
- syrup
- 4 cups sugar
- 3 cups water
- 1⁄2 small lemon, juice of (or equivalent citric acid)
- Mix the semolina, the sugar and the butter in a large bowl. Use your hands to corporate the butter with the other ingredients until mixed well.
- Mix the yogurt and the baking soda in a separate bowl.
- Wait a few minutes until the yogurt doubles in size.
- When the yogurt has doubled (or almost)pour the yogurt mix on top of the semolina mix.
- Use your hands again to mix.
- After you combined the two mixes, press the mix down on a small jellyroll pan or a 9x13 pyrex baking dish.
- (The cake mix should not be more then 1 inch thick. If it is bake the cake in a bigger pan or take out the extra and bake it in a separte pan.).
- Cut a diamond or square design in the cake witha butter knife.
- If using almond place one in each piece.
- Bake at 400 degrees for 30min to 45 mins until its a bronze brown color.
- Pour cold syrup on top while its hot so it can absorb all through.
- If using ground pistashios sprinkle a little on top of each square.
- Mix all the ingredients for the syrup and place in saucepan on high until it boils. If using citric acid use only the the tip of a teaspoon.
- Then reduce the heat to medium for 45 min to 1 hour until it coats a metal spoon.
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