tahini, for brushing
1/2 cup (2 oz) blanched almonds
2 cups (350 g) semolina
1/2 cup superfine (caster) or granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup (120 ml) milk
7 tablespoons butter, melted
For the syrup
2/3 cup (4 oz/120 g) superfine (caster) or granulated sugar
Juice of 1 lemon
1 lemon leaf
1 teaspoon rose water
Directions
Preheat the oven to 350°F. Brush an 8 inch loose-bottom round cake pan with tahini and arrange the almonds in concentric circles on the bottom of the pan. Put the semolina, sugar, baking powder, and baking soda into the bowl of an electric mixer and stir to combine. Add the milk, melted butter, and 1/2 cup water and beat until a creamy batter forms.
Carefully pour the batter into the prepared cake pan without disturbing the almonds. Bake for 40 minutes or until a toothpick or cocktail stick inserted into the middle of the cake comes out clean. Meanwhile, make the syrup. Put the sugar, lemon juice and leaf, and rose water into a saucepan, pour in 1/2 cup water, and stir over medium heat until the sugar has completely dissolved. Increase the heat, bring to a boil, and boil, without stirring, until syrupy. Remove from the heat and let cool slightly. Remove the cake from the oven and turn out onto a wire rack with a tray underneath. Make holes all over the top of the cake with a skewer and pour over the syrup. Spoon up any syrup in the tray and pour it back over the cake. Serve warm or cold.
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