Ingredients
Melted butter, to grease
400g fine semolina
200g caster sugar
150g desiccated coconut
75g self-raising flour
200g thick plain yoghurt
60ml milk
200g unsalted butter, melted
1 tsp vanilla extract
30 unsalted shelled pistachios
Orange blossom syrup
300g caster sugar
2 Tbsp orange blossom water
1 Tbsp lemon juice
Method
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Preheat oven to 170°C. Grease a 5cm deep, 30cm round cake tin with butter.
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Put semolina, sugar, desiccated coconut, flour, yoghurt, milk, butter and vanilla in a large bowl, mixing well to combine.
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Spread mixture into prepared tin, pushing flat with a spatula. Using a sharp knife, mark out a diamond pattern on top of mixture. Dot centres of each diamond with a pistachio. Bake for 35 minutes or until golden.
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Meanwhile, to make orange blossom syrup, boil sugar and 200ml water in a small saucepan over a high heat for 3 minutes. Remove from heat and stir in orange blossom water and lemon juice. Set aside to cool slightly.
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As soon as cake comes out of oven, pour warm syrup evenly over top. Set aside for 20 minutes to cool and absorb syrup.
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Cut cake into diamonds following marks already made. Serve warm or allow to cool completely before serving.