Author Notes
This recipe is a traditional middle eastern recipe that features in the cuisines of several countries. I was brave one evening and tried it in the microwave to satisfy my sweet cravings and was thrilled with the results.
—Rinku Bhattacharya /Spice Chronicles
Ingredients
- For the Cake
-
3/4 cup
semolina
-
1/2 cup
all purpose flour
-
1 teaspoon
baking powder
-
1
egg
-
4 tablespoons
softened butter
-
1/2 cup
whole milk yogurt
-
2 tablespoons
sugar
-
Almonds to garnish
- For the syrup
-
3/4 cup
water
-
1/2 cup
sugar
-
2
limes
-
1 tablespoon
freshly grated citrus zest (lemon, lime and or orange)
-
1 teaspoon
rosewater
Directions
-
Mix in the semolina, flour and the baking powder and stir well.
-
Mix in the egg, butter and yogurt and the sugar and mix well with either a strong wooden spoon or an electric beater until well mixed. Do not overbeat.
-
Grease a glass casserole and pour in the mixture.
-
Place the almonds about 2 inches apart, to essentially ensure a placement that is right in the center, when cut into squares.
-
Cover with the cling wrap and microwave for 5 minutes on high. This does depend on your microwave, I recommend, doing this first for 3 minutes and then adding 2 more until the mixture is firm, but not too dry.
-
While this is cooking, place the water and the sugar on the stovetop, heat till the sugar is dissolved and the mixture comes to a boil.
-
Reduce the heat and simmer for 10 minutes.
-
Cut the limes and squeeze in the juice and stir in the zest.
-
Add in the rosewater.
-
Cut the semolina mixture into 2 inch squares, such that the almonds are in the center.
-
Pour over the syrup, this will first seem like a lot but eventually it get absorbed. Let it soak for at least 30 minutes and serve warm.
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