Fasting semolina cake
Fasting semolina cake, a cherished delicacy passed down through generations, holds a special place in monastic recipes. This humble yet flavorful dessert, made with simple ingredients in accordance with fasting traditions, embodies the essence of monastic cooking. The traditional recipe for fasting semolina cake reflects a rich heritage of culinary tradition, providing monks with a nourishing and soul-satisfying indulgence amidst their spiritual practices.
We start with the syrup so that it has time to cool. We put the water, sugar, lemon juice, cinnamon sticks in a saucepan and boil for 5 minutes.
We put the tahini, lemon juice, 3/4 of the cup of water in a bowl and beat well with a mixer or a whisk until the mixture turns white.
We add the sugar, orange juice, one cup of water, cinnamon, cloves and semolina while continuing to beat.
We spread the mixture in a pan and sprinkle with the almonds.
We bake in a preheated oven at 180 degrees for about 45 minutes.
As soon as we take the semolina cake out of the oven, we pour the cold syrup into the pan.
We can also use brown sugar instead of white sugar.
