A dense semolina and coconut cake soaked in a fragrant rose water and orange blossom syrup, this Egyptian sweet treat is so easy to throw together.
320 grams semolina
70 grams desiccated coconut
150 grams caster sugar
50 grams plain flour
½ teaspoon baking powder
135 grams yoghurt
135 grams butter, melted
1 teaspoon vanilla extract
15 blanched almonds
dried rose petals, to decorate
110 grams white sugar
1 teaspoon rose water
1 teaspoon orange blossom water
2 teaspoons lemon juice
Grease a 23cm round cake tin and line with baking paper.
Preheat the oven to 190°C.
Cake: In a large bowl, combine the semolina, coconut, caster sugar, flour and baking powder. In a separate bowl, combine the yoghurt, melted butter and vanilla extract. Add the wet ingredients to the dry ingredients and mix well to combine. Pour the cake batter into the prepared tin. Use the back of a spoon to smooth out the top. Cover and rest for 20 minutes.
Make deep cuts into the cake in the shape of diamonds. Press a blanched almond into the centre of each diamond. Bake for 30-35 minutes, or until golden brown.
Syrup: While the cake is cooking, place the white sugar and water in a saucepan over a low heat. Once the sugar has dissolved, add the rose water, orange blossom water and lemon juice. Increase the heat to medium and simmer for 4-5 minutes, or until thickened and syrupy.
Once the cake is cooked, remove from oven and immediately pour over the syrup. Let the cake completely cool in the tin before removing. Decorate with dried rose petals before serving.