This festive dessert can be found at the Palestinian table and throughout the Arab World. It goes by various names, including Revani, Hareesa, Nammoura and Basbousa (which means "just a kiss" in Arabic). The base is toasted semolina, a type of wheat, coarsely ground. You can easily make a gluten-free version by substituting coarse cornmeal for the semolina.
Toasted Semolina Cake with Orange Blossom Syrup
Ingredients
- FOR THE SYRUP
- 3 cups sugar
- 2 cups water
- 1/2 lemon, juiced and zested
- Optional: Rose or orange blossom water to taste
- FOR THE CAKE
- 2 Cups Semolina
- 1 Cup Coconut Flour
- 3/4 cup sugar
- 3/4 cup melted butter, unsalted
- 1 1/2 teaspoon baking powder
- 1 cup yogurt
- 1/2 cup almonds
- 1 tablespoon tahini
Instructions
- Pre-heat oven to 350
- For the preparation of syrup: boil water and sugar until slightly thickened and syrupy, add the lemon juice and let boil an additional two minutes. Cool. Add rose or orange water if desired.
- For the preparation of the cake, in a bowl mix the butter, semolina, coconut flour and sugar until well blended.
- In another bowl, mix yogurt and baking powder together and leave 10 minutes until yoghurt is double sized.
- Add the yogurt mixture and baking powder to the mixture of semolina and mix by hand again until homogeneous components.
- Brush the bottom and sides of a baking tray with tahini, spread out the dough mixture evenly and level the surface and then divide into portions by cutting into diamonds with a knife.
- Place almonds in the center of each diamond and bake for 30 to 45 minutes until golden brown.
- Remove from oven and pour the syrup. Place diamond portions onto a serving dish and top with a dusting of powdered sugar and a sprinkle of spices
