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12 Serves
94 Mins
In a large mixing bowl, combine the fine semolina, sugar, and melted butter. Rub the mixture between your palms until the fat is evenly distributed, then let it rest for at least 30 minutes.
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Vitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
115 µg / 400 µgCalcium
28 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
120 mg / 1,250 mgPotassium
171 mg / 4,700 mgSodium
48 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
56 µg / 55 µgFiber
3 g / 28 gSugar
17 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Prepare the syrup by boiling water with sugar and a splash of orange blossom water in a saucepan. Once the sugar is dissolved, remove from heat and let it cool.
Press the semolina mixture into a greased baking pan, smoothing the top with a spatula. Use a knife to score the surface into diamond shapes, placing an almond sliver in the center of each.
Bake in a preheated oven until the top is deep golden brown. Immediately upon removing from the oven, pour the cooled syrup over the hot cake and allow it to absorb completely before serving.
36
g99
g17
g
