Serves around 5.
Ingredients:
- 1 1/2 tbs tahini
- 2 tbs butter
- 5 tbs olive oil
- 1 1/2 cups milk
- 1 1/4 cups powdered sugar
- 1 1/2 cups semolina
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 2 tbs each pine nuts and ground turmeric
Preheat oven to 350 F. Spear tahini over the base and sides of a 10 x 8″ baking pan.
Melt the butter with the oil in a small pan.
Heat the milk with the sugar in a heavy pan, stirring constantly, until almost boiling. Stir in butter-oil mixture.
Sift together semolina, flour, baking powder, and turmeric. Add mixture to the milk-butter liquid and beat to make a smooth batter. Pour into tahini-smeard pan and sprinkle the surface of the batter with the almonds and bake for 30 minutes. Remove from oven and leave to cool. Cut into 2″ squares and serve.
Incoming search terms for the article:
- turmeric cake recipes