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| Home -> [Cakes, Desserts, Israeli, Middle Eastern, Oriental] -> [Oriental semolina cake Recipe] |
Oriental semolina cake
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Cakes, Desserts, Israeli, Middle Eastern, Oriental |
Rating: |
0 |
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Ingredients:
| | CAKE | | 2
| lbs | Wheat semolina | | 2 1/2
| cup | Sugar | | 1
| tsp | Baking powder | | 2
| cup | Sour cream | | 2
| oz | Margarine, softened | | | - or butter | | 3/4
| cup | Water | | 3
| tbsp | Tahini | | 1/2
| cup | Chopped pine nuts | | | SYRUP | | 4
| cup | Sugar | | 3
| cup | Water | | 10
| | Drops fresh lemon juice |
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Procedures:
| 1 | Preheat oven to 170 c (325°F). | | 2 | In a large bowl combine semolina, sugar, baking powder, sour cream and margarine. | | 3 | Gradually add water. | | 4 | Beat until smooth (a little more water may be needed). | | 5 | Oil a large oven pan. | | 6 | Spread the pan with tahini. | | 7 | Pour the batter into the pan, sprinkle with peanuts or pine nuts, and bake 45 minutes, or until golden. | | 8 | Cool. | | 9 | Make syrup: combine sugar, water and lemon juice in a large, heavy-bottomed saucepan. | | 10 | Cook on low heat for 20 minutes, until thick. | | 11 | Cut the cake to 5 cm x 5 cm (2 inch x 2 inch) squares, and pour the hot syrup over the cake squares. | | 12 | Serve immediately or at room temperature. |
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