Ingredients
Syrup
Directions
- Step 1:
Preheat oven to 180C. Grease a 20cm square cake tin
- Step 2:
Place butter, colouring and sugar into a stand mixer and beat until smooth.
- Step 3:
Sift flour, baking powder and salt together. Add coconut and semolina.
- Step 4:
Turn mixer to lowest setting. Add one egg at a time, mixing well in between.
- Step 5:
Add dry ingredients and mix on low.
- Step 6:
Add milk and mix until combined.
- Step 7:
Pour batter into prepared tin. Spread evenly to the edge of the tin.
- Step 8:
Score the surface of the cake lightly with a knife into squares or diamonds. Place an almond in the centre of each shape.
- Step 9:
Bake for or until a cake tester comes out clean.
- Step 10:
While cake is baking: Place all syrup ingredients into a medium saucepan.
- Step 11:
Stir over a medium heat until sugar is dissolved. Remove spoon. Boil for about until syrup thickens.
- Step 12:
Remove from heat and set aside.
- Step 13:
When cake is removed from the oven, remove cinnamon and cardamom from the syrup and pour the syrup over the warm cake.
- Step 14:
Allow to cool completely and serve. Best served the day after making.
