2 ½ cups - coarse semolina
1 cup - desiccated coconut
220 g (1 cup) - caster sugar
75 g (½ cup) - self-raising flour
200 g - thick yoghurt
200 g - unsalted butter, melted
1 tsp - vanilla extract
25–30 - blanched almonds
milk if needed
330 g (1 ½ cups) - sugar
250 ml - water
1 tsp - lemon juice
1 tsp - rosewater
Preheat the oven to 190°C. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk – but it should still be fairly stiff. Spread the mixture with your hands in a buttered 30 x 25 x 5 cm baking tray. Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond. Bake for 35–40 minutes until golden brown.
Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool.
Pour the syrup over the cake while the cake is still hot. Cool to serve.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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