Ingredients

CAKE
1/2 cup Mayver’s Hulled Organic Tahini
1/2 cup Sugar
2 lg Eggs
1/2 cup All-purpose flour
1 tsp Baking soda
1/4 cup Water
1 cup Semolina flour; pasta flour
1/4 tsp Cinnamon
1/4 tsp Cardamon
1/4 tsp Nutmeg

SYRUP
1¼ cups sugar
4 cups water

Method

Start by getting your syrup on the boil. Boil the water and sugar slowly until a light syrup is formed (this could take about 30 minutes) and then leave to cool.

Combine the tahini and sugar in a large pot; stir over very low heat until well blended. Remove from heat and add eggs one at a time, mixing well after each addition.

Combine flour and baking soda and add to the mix blending well. Add the water and stir until well-blended. Finally stir in the semolina and spices.

Pour batter into a well-greased 8 x 8 x 2 cake pan. Allow to stand for 30 minutes. Bake for 15 minutes in preheated 200c oven, then 15 minutes at 190c, and 1/2 hour at 170c.

Allow cake to cool in the pan. Cut into squares and pour the hot syrup over the cold cake. Allow to stand in the pan until syrup is almost absorbed. Serve at room temperature.