Semolina and Coconut Sabbath Cake of the Bene Israel
Soft and moist cardamom-scented cake.
- 14 oz. Solid creamed coconut cut in pieces
- 4 oz. Butter
- 3 1/3 Cups Coarse semolina
- 1 Cup Muscovado sugar or regular brown sugar
- 1/2 tsp. Salt
- 1/2 Cup Whole blanched almonds
- 4 Tbsp. Raisins
- 4 tsp. Powdered cardamom
Boil 9 cups of water and put in creamed coconut, stirring until it melts.
In a pot, heat btter and add semolina, stir on very low heat for 5-8 minutes, being careful not to let it burn.
Add sugar, salt, and coconut milk and cook, stirring until it is a thick dry paste.
Add almonds, raisins, and cardamom and stir very well.
Pour into 12-inch baking dish and bake uncovered in preheated 350°F (180°C) oven for 30 minutes.
Let cool and turn out when ready to serve.