Ingredients
- 2 1/2 cups of coarse semolina
- 1 cup desiccated coconut
- 1/2 cup self raising flour
- 1 cup caster sugar
- 200g thick yogurt
- 200g unsalted butter
- 1tsp vanilla extract
- 30g blanched almonds
- For the syrup:
- 330g sugar
- 1 cup of water
- 1tsp lemon juice
- 1tsp rose water
Details
Level of difficulty Easy
Preparation time 20mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 190c. Mix the semolina, coconut, sugar, flour,yogurt, melted butter and vanilla in a bowl. Spread the mixture with your hands into a buttered 30cm x 25cm x 5 cm baking tray. Cut it into diamond shapes. Bake for 35-40 minutes or until golden brown.
Step 2
For the syrup:
Place the sugar and water in a saucepan and bring to the boil until the sugar dissolves. Simmer for 5 minutes without stirring. Stir in the lemon juice and rose water and remove from the heat. Leave to cool.
Step 3
Pour the syrup over the cake while the cake is still hot. Cool to serve.
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