Harissa and Semolina cake are very similar. Semolina cakes, though include eggs giving it more of a lighter cake texture while harissa is a much sweeter, thicker texture.
- Arabic Sweet
- 2 tbsp. Tahini
- 4 cups Semolina Wheat (Fine or Coarse depending on preference)
- 1 1/4 cups Pure Butter
- 1 cup sugar
- 1/4 tsp. baking soda
- 2 eggs
- 1 1/4 cups Plain Yogurt
- 2 cups Sugar Syrup
- 1/4 cup blanched almonds
- Dash of Salt
- 3 cups sugar
- 1 cup water
- 1 tbsp. lemon juice
Mix semolina, sugar and butter in a medium mixing bowl with electric mixer until light and fluffy. Add eggs one at a time, beating well between additions.
Stir in semolina and baking soda, add Plain Yogurt, Sugar Syrup.
Spread mixture evenly into greased 20x 30 cm with nuts. Bake moderate heat 30 minutes.
Mix water and sugar in medium pan, strring over medium heat without boiling until sugar is dissolved. Stir in juice. Simmer 7 minutes or until slightly thickened (do not allow syrup to change color )
Place whole almond in center of each cake cut.
Pour hot syrup over hot cake leave in pan until syrup has absorbed all syrup then serve warm or cold.
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