Preheat
oven to 350 degrees fahrenheit or 177 degrees celcius.
Grease a ~10” x 6”* pan with the tahini, butter, or crisco.
1 C sugar
1 C
water
1 tbsp
orange flower water
2 C
farina or cream of wheat
1 tsp
baking powder
1 C
yogurt or sour cream
1-1/2 C
sugar (use 1C if 1/2 C coconut is used)
3 tbsp
oil or melted unsalted butter
1/2 C
coconut (optional)
2 doz
blanched almonds (with skins removed)
1 tsp
tahini, butter, or butter flavor crisco (use more or less as needed)
1.
Prepare
syrup by bringing sugar and water to a slow boil until sticky and somewhat
thicker than water. Stir
frequently. I boil it on low for at
least 30-40 minutes with lid on. Add
orange flower water after syrup is formed.
2.
Mix
farina and baking powder in bowl. Add
yogurt, sugar, coconut, and melted butter.
Mix well.
3.
Pour
batter (it will be thick) into pan. Pat
it down and smooth it with your hands or a large spoon.
Make a design of diamonds by scoring diagonally with a knife or spatula.
4.
Place
blanched almonds in each diamond. Bake
in preheated oven (350 F or 177 C) for 40-45 minutes or until sides have turned
brown. After turning off oven,
broil on high for 2-2.5 minutes. Watch
so top doesn’t burn or get darker than you want it to.
5.
After
removing from oven, pour syrup over cake while still hot from the oven.
Let stand until cool.