Ingredients
- Tahini paste for coating dish
- 1 cup plain yogurt
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 3 cups coarse semolina
- 4 ounces unsalted butter melted
- 1 1/4 cups unsweetened shredded coconut
- 3/4 cup milk
- 24 whole almonds
- 1 3/4 cups granulated sugar for syrup
- 1 1/3 cups water for syrup
- 2 teaspoons lemon juice for syrup
Instructions
- Preheat the oven to 375°F. Grease a 9x13 inch baking dish with tahini paste.
- In a bowl, mix yogurt, sugar, baking powder, and semolina. Add melted butter, coconut, and milk to form a batter.
- Spread the batter evenly in the prepared pan. Cut into diamonds and place an almond on each piece.
- Bake in the preheated oven for 30-35 minutes or until golden brown.
- While the cake bakes, boil syrup ingredients for 8 minutes to make syrup.
- Pour the hot syrup over the hot cake immediately after baking. Allow to cool and absorb the syrup before serving.
