This cake is super moist and the crunchy top adds a lovely contrast to its soft texture. Best enjoyed with strong tea or coffee to counteract the sweetness
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Serves | 8 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 622 |
| Fat | 24.1g |
| Saturates | 8.1g |
| Protein | 10.7g |
| Carbs | 97.6g |
| Sugars | 72.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFJuice the lemon.
To make the syrup, combine the 500g of caster sugar, 1½ tsp of lemon juice and water in a medium pot placed over a medium heat. Stir to dissolve the sugar and bring to a boil. Boil for 2-3 minutes before removing the pot from the heat. Stir in the rose and orange blossom waters and set aside to cool completely.
To make the cake, place the semolina flour, butter and rest of the sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on a high speed until smooth and combined. Add in the yoghurt and bicarbonate of soda and continue to beat until a firm batter forms.
Using a pastry brush, grease a 25cm round tart tin or cake tin with the tahini. Pour the batter into the greased tin and spread it out evenly. Cover the tin with cling film, ensuring it doesn’t touch the batter and refrigerate for approx. 3 hours.
Preheat the oven to 200°C, gas mark 4.
Finely chop the nuts.
Remove the cling film from the cake and scatter the nuts across the surface.
Place in the oven and bake until the cake is golden, approx. 30-40 minutes.
Remove from the oven and pour the syrup all over. Set aside for 30 minutes to allow the cake to soak up the syrup before serving.
