CAKE
2 lb Wheat semolina – or butter
2 1/2 c Sugar 3/4 c Water
1 ts Baking powder 3 tb Tahini
2 c Sour cream 1/2 c Chopped pine nuts
2 oz Margarine, softened
-SYRUP-
4 c Sugar 10 Drops fresh lemon juice
3 c Water
Preheat oven to 170 C (325 F).
In a large bowl combine semolina, sugar, baking powder, sour cream and
margarine. Gradually add water. Beat until smooth (a little more
water may be needed).
Oil a large oven pan. Spread the pan with tahini.
Pour the batter into the pan, sprinkle with peanuts or pine nuts, and
bake 45 minutes, or until golden. Cool.
Make syrup: combine sugar, water and lemon juice in a large,
heavy-bottomed saucepan. Cook on low heat for 20 minutes, until
thick.
Cut the cake to 5 cm X 5 cm (2 inch X 2 inch) squares, and pour the
hot syrup over the cake squares.
Serve immediately or at room temperature.
Origin: The recipe for this traditional middle-eastern cake was found
at the back of an Israeli wheat semolina brand.
Translated by Gabi Shahar, September 1993.
Yields
1 cake