👨‍🍳 Instruktioner

1. 1

   Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with tahini or butter.

   💡 Proffstips: Using tahini adds a subtle nutty flavor.
2. 2

   In a large bowl, combine semolina, sugar, shredded coconut, and baking powder. Mix well.

   💡 Proffstips: Ensure all dry ingredients are evenly distributed.
3. 3

   In a separate bowl, whisk together yogurt, milk, melted butter, and optional rose/orange blossom water.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

   💡 Proffstips: The batter will be thick.
5. 5

   Spread the batter evenly into the prepared baking pan.

   💡 Proffstips: Use a spatula to smooth the top.
6. 6

   Score the batter into diamond or square shapes. Place one blanched almond in the center of each piece.

   💡 Proffstips: Dip a knife in hot water and dry it before scoring for cleaner cuts.
7. 7

   Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

8. 8

   While the cake is baking, prepare the syrup: combine sugar and water in a saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 5-7 minutes until slightly thickened. Stir in lemon juice and optional floral water.

9. 9

   As soon as the cake comes out of the oven, pour the hot syrup evenly over the entire surface.

   💡 Proffstips: The cake will sizzle and absorb the syrup.
10. 10

    Let the cake cool completely (at least 1-2 hours) before cutting and serving.

    💡 Proffstips: Cooling allows the syrup to fully penetrate and the cake to set.