Super Sweet Almond Cake

This is a sweet, syrup-soaked semolina cake with yogurt commonly found in Saudi Arabia. The semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into squares.

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• 1 2/3 cup (306g) Farina.
• 1/2 cup ghee
• 1 Tablespoon honey.
• 1/2 cup (116g) sugar. 1/2 cup (97g) plain yogurt.
• 1/2 Tablespoon (6g) baking powder.
• 1/2 cup (45g) unsweetened coconut flakes finely shredded. Note1
• 0.5 Tablespoon tahini. plus 1 Tablespoon ghee to brush the bottom.

For the syrup:

• 1 cup sugar.
• 1 cup water.
• 1 teaspoon lemon juice.
• 2 Tablespoon honey.
• 1/2 teaspoon vanilla extract.
• Nuts for garnishing

• Heat oven to 350F.

Make the cake:

• In a deep bowl, combine farina, baking powder, sugar and coconut then mix well.
• Melt the ghee in the microwave or stove top then dissolve the honey in it.
• Add the ghee mixture to the bowl of dry ingredients and mix well to combine.
• Add the yogurt and mix, just until everything is well incorporated.
• Brush a round twelve inch baking sheet with the tahini and spread the mixture evenly.
• Spread nuts on top evenly to decorate.
• Bake in the middle of your oven until edges start to brown, this took about 10 minutes. Then move it to the higher shelf and let it continue cooking until golden brown will take anywhere from 15 to 20 minutes.

Make the syrup:

• When you move the cake to the upper shelf start making the syrup.
• In a small saucepan over medium heat, combine syrup ingredients and bring to a boil.
• When it boils, reduce heat and simmer for 10 minutes.
• Turn heat off and keep the syrup warm.
• When cake is ready, turn off your oven and take it out.
• Pour the syrup evenly and cover the cake immediately with foil. Return to the off oven for 5-10 minutes.
• Take it out, cut and enjoy on a picnic!

Almonds are super delicious!