Serves around 5.
- 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.
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