Etty Cohen

Etty used to make this cake recipe in Egypt, but says it didn’t taste the same. The semolina gave a different texture and the unpasteurized butter gave a different flavour. Regardless, this delicious cake is soft, moist, and sweet.
Yield: 12 to 16 servings

4 cups cream of wheat 1L
1 cup granulated sugar 250 mL
1 tsp baking powder 5 mL
1 cup butter 250 mL
1 cup plain yogurt 250 mL
blanched almonds, halved

2 cups granulated sugar 500 mL
1 cup water 250 mL
1 tsp vanilla 5 mL
juice of half a lime

In a bowl, combine cream of wheat, sugar and baking powder. With a pastry blender or two knives, cut in butter until crumbly. Mix in yogurt. Press into greased 13- x 9-inch (3.5 L) glass baking dish. Cover and refrigerate for 2 hours.

Meanwhile, in a saucepan over medium heat, heat sugar and water; let cook, without stirring, just until caramelized. Remove from heat and carefully pour in vanilla and lemon juice, stirring until combined. Set aside to let cool. (If caramel hardens, gently reheat over low heat, adding a little water, if necessary to melt).

Cut cake mixture into squares. Press almond half on top of each square. Bake in 350°F (180°C) oven for about 30 minutes or until golden. Immediately pour syrup on top; place on rack to cool and let syrup soak in.

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