Namoura (semolina and rose water slice)

Makes Around 24 slices Starters and mains

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Method

Coat the inside of a 30cm x 20cm baking tin with the tahini. Remove the seeds from the cardamom pods and grind to a powder in a pestle and mortar. Place in a large bowl and add the semolina, yoghurt, sugar, baking powder, rose water and 1/4tsp fine sea salt.

Combine well, then spoon the mixture into the prepared baking tray and, using the back of a wet metal spoon, smooth the surface of the cake mix. Slice into squares or slices and dot each piece with a few flaked almonds. Cover with cling film and leave to rest at room temperature for around 1 hour. Preheat the oven to 180C/350F/Gas 4. Bake for 30-40 minutes or until golden brown.

Meanwhile, to make the syrup, dissolve the sugar in 250ml water and the lemon juice in a saucepan over a medium heat, then bring it to a gentle simmer for 5 minutes. Remove from the heat and stir in the rose water.

Allow to cool. As soon as the cake comes out of the oven, pour over the syrup and cut into squares once more. Allow to cool completely before removing from the tin.