2 tablespoons of sesame paste
250 g of toasted almonds
500 g of fine semolina
1 1/2 cups of all-purpose flour
1 tablespoon of active dry yeast
3/4 cup of unsalted butter, melted
2 cups of milk
1/4 cup of honey
3 tablespoons of orange blossom water
Accessory
Medium-sized baking sheet
2 tablespoons of sesame paste
250 g of toasted almonds
500 g of fine semolina
1 1/2 cups of all-purpose flour
1 tablespoon of active dry yeast
3/4 cup of unsalted butter, melted
2 cups of milk
1/4 cup of honey
3 tablespoons of orange blossom water
Accessory
Medium-sized baking sheet
1
Preheat the oven to 200°C
Grease the baking sheet with sesame paste and set aside
2
Process 200 g of almonds in a food processor until they form a crumbly texture
3
In a bowl, mix together semolina, flour, and yeast
Add the melted butter and milk, and stir until well combined
Pour into the prepared baking sheet
4
Smooth out the batter with a spatula and use a knife to create diamond patterns on the surface of the cake
Place an almond in the center of each diamond
5
Bake for 35 minutes or until the cake is firm and golden brown, or until a toothpick inserted into the center comes out clean
6
While the cake is baking, combine the remaining flour, honey, and orange blossom water in a small saucepan
Bring to a simmer for 1 minute
7
Remove the cake from the oven, let it cool slightly, and brush with the warm glaze
Serve.
