Cook in a 32-cm. pot, or any pot you want.
½ kg. semolina
¾ cup sugar
1½ cups water
1 package (100 gr.) butter or margarine 4 Tbsp. oil
1 Tbsp. quality vanilla
1 tsp. cinnamon
100 gr. light raisins, rinsed and dried 100 gr. coconut flakes
1½ cups sugar 1 tsp. honey 2 cups water
1 packet vanilla sugar Juice from ½ a lemon
Add all of the ingredients in order to a large bowl and mix well. Transfer to a wellgreased pan and flatten. Using a knife, cut into squares and place an almond on each square.
Bake in an oven that has been preheated to 180° for 30 minutes or until turns golden brown.
Pour all the ingredients for the syrup into a medium pot and bring to a boil. Continue cooking for a few minutes until syrup forms. Pour half of the syrup on the cake while it’s still hot, and the other half after it’s cooled down.