One small egg-free Lebanese semolina cake with turmeric, a tahini-coated crust and pine nuts.
1.5 tbspMilk
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2 gPine Nuts
25 gSemolina Flour
8 gFlour
16 gSugar
0.6 gBaking Powder
2 gTahini
0.35 gGround Turmeric
2 tspCooking oil
Heat the oven to 175°C. Coat the base and sides of a 9 cm metal cake tin with all the tahini. Mix the semolina flour, plain flour, turmeric and baking powder in a bowl.
Whisk the sugar, milk and oil in a second small bowl until well combined. Stir in the dry mixture just until smooth; avoid prolonged beating.
Scrape all the batter into the prepared tin, level it and sprinkle with the pine nuts. Bake at 175°C for 18-22 minutes, until the center springs back lightly and a skewer comes out clean.
Cool in the tin for 10 minutes, then loosen the edge and lift out carefully. Let cool for another 10 minutes. Serve the entire small cake as one dessert portion.