Cook Time: forty minutes
Total Time: forty minutes
Servings: eight bars
Two cups coarse semolina
One cup coconut
1/2 cup butter melted (aka one stick)
One ⁄3 cup sugar
One teaspoon baking soda
One cup plain yogurt or perhaps Sour Cream
One ⁄3 cup whole Roasted or maybe blanched almonds to garnish or perhaps 1/3 pistachios or perhaps cashews
For The Syrup
Two cups sugar
One 1/2 cup water
One tablespoon rosewater not rose extract, OPTIONAL
One teaspoons lemon juice
Pre-heat oven to 400 degrees F. Grease an 9×9 or perhaps 8×8 square pan or even a 9′ round pie dish with coconut oil or butter and then set aside.
Mix the semolina, baking soda, sugar, coconut, and the butter in a big bowl. Work with the hands of yours to integrate the butter with the various other ingredients until combined well. Eat the yogurt and continue blending with the hands of yours until completely combined.The combination must be rather heavy and simple to press with hands (not thin like cake or even brownie batter)
press the mix down onto square baking dish or maybe round pie pan.The cake mix must be aproximatelly one inch thick.Cut a stone or maybe square look in the cake with a butter knife. Place an almond or perhaps some other nut type you’ve on hand onto each pre cut square.
Bake at 400 degrees for thirty min to forty mins until it is a bronze brown color. If no color forms on the best turn on broiler for 1 2 minutes until the top is actually golden/bronze. Trim the Cake once more along the pre cut lines and pour cool syrup on top while its hot so it is able to take in everything through.
While the cake is actually baking, Mix all of the materials for the syrup and put in saucepan on high until it boils. Boil for ten minutes or perhaps until the syrup coats the rear of a spoon.