This is a cake of Syrian origin that is made with couscous (or wheat semolina, as you prefer to call it).
INGREDIENTS :
- 2 cups of couscous (400 ml)
- 1 cup of unsalted butter (200 ml)
- 1 cup of yogurt (200 ml)
- Half a cup of sugar
- Two tablespoons of chemical yeast
- A pinch of salt
- Tahini, sesame paste (optional)
- Toasted almonds
- Syrup (water, sugar and a few drops of lemon juice)
First we are going to make the syrup. In a saucepan with a glass of water add two tablespoons of sugar over low heat. We dissolve the sugar and add a few drops of lemon juice so that it does not crystallize. We stir the liquid until it begins to thicken. The syrup is ready when lifting the spoon forms a long, continuous thread between it and the surface of the syrup.
Now is the time to mix in a large bowl the couscous, the butter (reserve a little if you don't have tahini or you don't like it), half the glass of yogurt, the pinch of salt and the baking powder. Beat well until the dough is smooth.
Use a silicone or metal mold with removable sides. If you have tahini - which is like a peanut butter - spread the mold and if not do it with normal butter. Pour the dough into the mold and level it. On top of the dough, add the rest of the yogurt and the sliced almonds on top.
Preheat the oven to 190 degrees (374 F) and put the dough in for half an hour until well browned. If you stick a toothpick, it should come out completely dry.
Take it out of the oven, let it cool and serve it by pouring syrup over it. Really yummy.