Nammoura (semolina and coconut cake)

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Toast the coconut in a frying pan or on a baking sheet in the oven until golden.

• step 2

  In a large bowl, rub the oil into the semolina until well coated. Add the coconut, yogurt, sugar, baking powder and ¼ tsp of salt, and mix well – the mixture is supposed to be quite runny so adjust the quantity of yogurt depending on the thickness of the one you are using.

• step 3

  Brush a 23cm square, deep-sided cake tin with a little tahini and pour the batter into it. Lightly score the top of the batter into squares or diamonds and put an almond half in the middle of each section. Bake for 20-25 mins until the sides are browned and pulling away from the pan – this means the bottom is done.

• step 4

  Meanwhile, heat the grill to high. Transfer the pan to the grill for 5 mins until the top is golden. Meanwhile, prepare the syrup by mixing 375ml of water with the sugar, lemon juice and rose geranium leaves, if using, in a pan over a medium heat, stirring until the sugar has dissolved. Boil for 5 mins, then remove from the heat and stir in the rose water and orange blossom water.

• step 5

  As soon as it comes out of the oven, douse the nammoura with all of the syrup. It might seem like a lot but the cake will soak it all up when it is hot. Allow it to cool a little, then cut into the scored sections and cool completely before serving.