Preheat oven to 180C. Grease a 20cm square cake tin
Place butter, colouring and sugar into a stand mixer and beat until smooth.
Sift flour, baking powder and salt together. Add coconut and semolina.
Turn mixer to lowest setting. Add one egg at a time, mixing well in between.
Add dry ingredients and mix on low.
Add milk and mix until combined.
Pour batter into prepared tin. Spread evenly to the edge of the tin.
Score the surface of the cake lightly with a knife into squares or diamonds. Place an almond in the centre of each shape.
Bake for 45 to 50 minutes or until a cake tester comes out clean.
45 Minutes
While cake is baking: Place all syrup ingredients into a medium saucepan.
Stir over a medium heat until sugar is dissolved. Remove spoon. Boil for about 5 minutes until syrup thickens.
5 Minutes
Remove from heat and set aside.
When cake is removed from the oven, remove cinnamon and cardamom from the syrup and pour the syrup over the warm cake.
Allow to cool completely and serve. Best served the day after making.
Ingredients
Directions
Preheat oven to 180C. Grease a 20cm square cake tin
Place butter, colouring and sugar into a stand mixer and beat until smooth.
Sift flour, baking powder and salt together. Add coconut and semolina.
Turn mixer to lowest setting. Add one egg at a time, mixing well in between.
Add dry ingredients and mix on low.
Add milk and mix until combined.
Pour batter into prepared tin. Spread evenly to the edge of the tin.
Score the surface of the cake lightly with a knife into squares or diamonds. Place an almond in the centre of each shape.
Bake for 45 to 50 minutes or until a cake tester comes out clean.
45 Minutes
While cake is baking: Place all syrup ingredients into a medium saucepan.
Stir over a medium heat until sugar is dissolved. Remove spoon. Boil for about 5 minutes until syrup thickens.
5 Minutes
Remove from heat and set aside.
When cake is removed from the oven, remove cinnamon and cardamom from the syrup and pour the syrup over the warm cake.
Allow to cool completely and serve. Best served the day after making.