sesame-topped semolina cake with coconut

SEMOLINA CAKE WITH COCONUT AND SESAME

Ingredients :

• ½ cup ( 80 g ) raisins
• 2 tablespoons white poppy seeds
• ½ cup ( 125 ml ) oil, heated
• 2 eggs, beaten
• 2 teaspoons salt
• 2 ½ cups ( 500 g ) sugar
• 2 ½ cups ( 625 ml ) water
• 2 ½ cups ( 625 ml ) coconut milk
• 1 ½ cups ( 250 g ) semolina flou

Directions :

Preheat the oven to 400⁰F ( 200⁰C ). Dry – roast the semolina in a pan over low heat till reddish brown, then cool. In a saucepan, add the roasted semolina, coconut milk, water, sugar, salt, eggs and hot oil. Bring to a boil and cook over medium-low heat for 20 minutes till the mixture comes away from the sides of the pan, stirring continuosly. If the mixture begins to stick, add a teaspoon of oil. Before the end of cooking, add the raisins and mix well.

Transfer the mixture to a lightly oiled round baking try 12 in ( 30 cm ) in diameter and 3 in( 7 ½ cm ) deep. Smooth the surface with a metal spoon or cake knife and sprinkle the poppy seeds on the surface. Bake on medium shelf for 15 minutes. Remove from the oven and set aside for several hours to cool. Cut the cake in the baking tray and arrange the slices on a serving plate.