serves
6
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Almonds
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G
Watch The Full Episode Here
G
Ingredients
- 2 tbsp tahini
- 440 g (2 cups) fine semolina
- 160 g plain flour
- 1 tsp ground turmeric
- 1 tsp baking powder
- 250 g unsalted butter, melted and cooled
- 385 g (1¾ cups) raw sugar
- 375 ml (1½ cups) full-cream milk
- 70 g (½ cup) raw slivered almonds
Instructions
- Preheat a fan-forced oven to 180°C. Pour the tahini into a deep 23-cm round cake tin and use your fingertips to rub all over the base and side. A springform tin is best for this cake but not compulsory.
- Place the semolina, flour, turmeric and baking powder in a large bowl and stir to combine.
- In a separate bowl, combine the butter, sugar, milk and 60 ml (¼ cup) water. Pour into the dry ingredients and stir to make a batter.
- Pour the batter into the greased tin and sprinkle the top evenly with the slivered almonds. Bake for 35-40 minutes or until golden and a skewer withdraws clean. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.
- Serve with tea or coffee. The cake will keep stored in an airtight container for up to 1 week.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Almonds
