Safra (Semolina and Date Cake)

Ingredients:

For the Cake:
900g semolina (fine or medium)
450g granulated sugar
2 tsp baking powder
240ml sunflower oil
180ml water
blanched almonds (or whole cloves), to garnish

For the Date Filling:
3 tbsp sunflower oil
650g pitted dates, chopped
1 tsp ground cinnamon
1/8 tsp ground cloves

For the Syrup:
200g sugar
120ml water
240ml honey
juice of 1 lemon

Method:

Begin with the date filling. Heat the oil in a pan, add the dates and fry over low heat, stirring continuously, for about 20 minutes, or until the fruit have broken down into a thick paste. Take off the heat then stir in the cinnamon and cloves. Set the paste aside to cool.

In the meantime, combine the semolina, baking powder and granulated sugar in a bowl. Stir in the sunflower oil and water and beat until you have a thick batter. Pour half the batter into a greased cake tin about 30cm square. Add the date filling on top (press into the corners of the tin so it covers all the batter) then top with the remainder of the cake batter. Smooth the surface then lightly score the top of the cake into 5cm diamond shapes. Place 1 blanched almond (or clove, or a mix) in the centre of each diamond. Transfer the cake to an oven pre-heated to 170°C and bake for about 45 minutes, or until golden brown and cooked through.

Whilst the cake is baking, combine all the syrup ingredients in a pan and bring to a simmer over low heat. Cook, stirring frequently, for about 10 minutes, or until all the sugar has dissolved and the mixture has thickened.

As soon as you remove the cake from the oven pour the hot syrup of the top and set aside for it to be absorbed. Allow the cake to cool completely and set aside to stand at room temperature for at least 6 hours before slicing and serving.