Semolina slice with rosewater syrup

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How to make Semolina slice with rosewater syrup

  • Yield : 24 pieces
  • Prep Time : 0:15
  • Cook Time : 0:45
  • Total Time : 1:00

Ingredients

  • 2 1/4 cups coarse semolina (see note)
  • 3/4 cup caster sugar
  • 1/2 cup self-raising flour
  • 1/2 cup finely chopped pistachio kernels
  • 125g unsalted butter, melted, cooled
  • 3/4 cup Tamar Valley Greek Style Yoghurt
  • 1 egg, lightly beaten
  • 1/3 cup blanched almonds

Rosewater syrup

  • 1 1/4 cups caster sugar
  • 2 teaspoons rosewater (see note)

Method

  • Step 1 Preheat oven to 160°C/140°C fanforced. Grease a 3cm-deep, 20cm x 30cm lamington pan. Line base and sides with baking paper, allowing a 2cm overhang at long sides.
  • Step 2 Combine semolina, sugar, flour and pistachios in a large bowl. Combine butter, yoghurt and egg in a bowl. Add yoghurt mixture to semolina mixture. Stir to combine. Spread mixture into prepared pan. Using a damp spatula, smooth top. Using a knife, score slice into 3cm diamond shapes. Place 1 almond in centre of each diamond. Bake for 40 to 45 minutes or until golden and firm to touch.
  • Step 3 Meanwhile, make rosewater syrup: Combine sugar and 3/4 cup cold water in a saucepan over medium heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 5 to 7 minutes or until slightly thickened. Stir in rosewater.
  • Step 4 Pour over hot slice in pan. Cool slice in pan. Cut into diamond shapes. Serve.

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