Orange Coconut Semolina Cake by Bateekh w Jebneh

Recipe courtesy of Bateekh w Jebneh

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Orange Coconut Semolina Cake by Bateekh w Jebneh
Prep Time 30 minutes
Cook Time 20-30 minutes
Passive Time 1 hour
Servings
servings
Prep Time 30 minutes
Cook Time 20-30 minutes
Passive Time 1 hour
Servings
servings
Instructions
  1. Begin by placing both the coarse and fine semolina in a bowl, along with the specified amount of sugar. Mix together.
  2. Add into the bowl the ghee, orange zest, and baking powder
  3. With a spoon, mix in the ingredients till well combined. Leave aside for 15 min, mixing every 5 minutes
  4. Next, add in the Greek yogurt and the orange juice
  5. With clean hands, combine the ingredients till they come together like a loose dough
  6. Add in the shredded coconut and the two tablespoons of tahini, and once again, combine using your hands
  7. Cover the bowl and set aside to allow it to rest for approximately an hour
  8. Meanwhile, place almonds in small pot and cover with water
  9. Place the pot of almonds on the stove on medium heat and allow the water to boil
  10. Drain the water, keeping the almonds. You will notice that the skin of the almonds has become loose, making them easy to peel
  11. Peel almonds and sliver through the middle
  12. Place 1 tablespoon of tahini in a baking tray and spread using a brush to cover the bottom and sides of the pan
  13. Remove the dough from the bowl and place into the pan.
  14. Spread the dough evenly using the palm of your hands
  15. With a knife, cut through the dough making equal sized square shaped or rectangular pieces
  16. Place slivered almonds in the centre of each piece in the way you like
  17. Bake at 375º Fahrenheit on the bottom rack of the oven till the edges are golden brown
  18. Transfer to the top rack and broil till the surface is golden
  19. While still hot, ladle the simple syrup onto the cake ensuring that the entire cake receives an equal amount
  20. Allow the cake to completely soak the syrup and to cool before serving
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