This is the final recipe I’ll be sharing from An Edible Mosaic and it’s a good one!
As the title says, it’s a cake made with semolina flour which gave it a gorgeous yellow color and a different texture – kind of like cornmeal. It’s also filled with coconut (I had to use sweetened – couldn’t find unsweetened at my store) and it’s soaked in a sugar syrup that makes it sticky and sweet and just plain delicious.
I was seriously amazed by this cake. I went into thinking I wouldn’t even like it but y’all, I had 3 pieces for lunch the day I made it. Yeah. Remember how I said I was doing the low-carb thing for awhile? That didn’t work out too well.
The best part of the cake is that the pan is brushed with tahini. And oh my goodness, it does magical things to the crust (outside?) of the cake. It got kind of crispy and tasted almost like peanut butter once it mixed with the flavors of the cake. Oh man, it was good.
My cake was a little bit crumbly which I blame on living in a desert not the recipe but once it soaked for a couple hours in that sugar syrup, it was good to go.
The original recipe is below but I did make a few changes: like I said, I used sweetened coconut. I also used sliced almonds because my store didn’t have whole blanched almonds.
- 1 cup 225 g sugar
- ½ cup 125 ml water
- ½ tablespoon fresh lemon juice
- ½ tablespoon rose water or orange blossom water
- 1 tablespoon tahini to grease the baking pan
- 2 cups 305 g semolina flour
- 2 teaspoons baking powder
- ½ cup 115 g sugar
- ½ cup 115 g unsalted butter, room temperature
- 1½ cups 375 ml milk
- 1 cup 75 g desiccated, unsweetened coconut
- 3 tablespoons blanched almonds
Add the sugar, water and lemon juice to a medium, thick-bottomed saucepan, and bring
to a boil over medium heat, giving the pan an occasional swirl and skimming off any foam on the surface.
Turn heat down slightly and boil 2 minutes (if you want thin syrup) and up to 5 minutes (if you want thick syrup), swirling the pan occasionally. (The syrup will thicken more upon cooling.)
Turn off heat and stir in the rose water or orange blossom water; cool to room temperature, then use.
Preheat oven to 375F (190C); brush the tahini on the inside of a 10-inch (25 cm)
round baking pan.
Whisk together the semolina, baking powder, and sugar in a large bowl. Stir in the butter and then the milk until combined, and then fold in the coconut.
Transfer the batter to the prepared pan and spread it out evenly; let it sit for 10 minutes.
Score the batter into 1-inch (2.5 cm) square or diamond shapes with a sharp knife, periodically dipping the knife in hot water and drying it off before continuing to score the batter; place 1 almond in the center of each diamond.
Bake until the sides and top are golden brown, about 30 minutes. (If the sides are brown but the top isn't, you can broil the cake for a couple minutes to brown the top.)
Once out of the oven, cut the cake along the lines you scored. Slowly pour the cooled syrup onto the hot cake. Let the cake sit at room temperature 2 hours to absorb the syrup before serving.