Fenugreek semolina cake

MAKES ONE 28CM CAKE // PREP TIME 50 MINS // COOK 1 HR (PLUS RESTING)

“This is one of the most typical Palestinian desserts, but is localised to the centre and south of the country,” says Kassis. “The cake is soaked in syrup after baking and must stand for a few hours, preferably overnight, before serving. This recipe yields a cake of medium thickness, but for a thinner, crunchier cake use a larger cake pan.” Pictured p119. 2 tbsp fenugreek seeds

Tahini or butter, for greasing 300 gm semolina

60 gm plain flour

4 tbsp olive oil

4 tbsp vegetable oil

1 tbsp granulated sugar

1 tbsp nigella seeds

1 tbsp ground star anise seeds 1 tsp baking powder

1 tsp dried yeast

½ tsp ground cinnamon

¼ tsp turmeric

20-30 pine nuts or blanched almonds FLAVOURED SUGAR SYRUP 400 gm caster sugar

Squeeze of lemon juice ½ tsp orange blossom water ½ tsp rosewater

1 For sugar syrup, combine sugar, 350ml water and lemon juice in a small saucepan and bring to the boil. Simmer until slightly thickened (about 5 minutes), then remove from heat and add orange blossom water and rosewater. Cool completely. Syrup will keep in an airtight container in the refrigerator for up to 2 months.

2 Place fenugreek seeds in a saucepan with 475ml water, bring to the boil, then reduce the heat to medium and simmer until seeds are tender and plump (20-25 minutes). Strain, reserving cooking water.

3 Meanwhile, grease a 28cm-diameter round cake tin with tahini or butter (or use a 20cmx 30cm rectangular cake pan). Place all the remaining ingredients, except pine nuts in a large bowl with ½ tsp salt and mix until well combined and resembling wet sand in texture.

4 Add strained fenugreek seeds and 250ml fenugreek cooking water. Mix well with your hand or a wooden spoon. If necessary, gradually add more water; you want a soft dough – not so loose it can be poured like cake batter, but not so stiff it can be kneaded liked bread.

5 Wet your palms, using them to spread the batter into the greased tin, and smooth out the surface. With a sharp knife, score the cake with diagonal lines in one direction, then in the opposite direction, to form a diamond pattern. Place a pine nut or blanched almond in the centre of each diamond. Set aside, covered with a tea towel, to rest and rise (1 hour).

6 Preheat oven to 200°C.

Bake the cake until a dark golden brown, (20-30 minutes). Remove from the oven and pour cooled syrup over cake while still warm. Cool completely before serving (for several hours, or overnight). If you attempt to cut the cake before it has cooled, the pieces will crumble.

7 Once cooled, cut out individual portions from the cake tin and serve. Remaining cake will keep in tin covered in aluminum foil or plastic wrap at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.