Orange blossom water is available at Middle Eastern and some specialty food stores. Though the flavour will be a bit different, Cointreau, triple sec or Grand Marnier can replace it.
- Portion size 54 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon grated orange rind
- 1 1/2 cup semolina flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup Balkan-style plain yogurt
- 54 blanched almonds
- 1 1/2 cup granulated sugar
- 1 cup water
- 2 tablespoons lemon juice
- 2 teaspoons orange blossom water
- 2 teaspoons orange liqueur
MethodIn bowl, beat butter with sugar until light and fluffy; beat in eggs and orange rind.
In separate bowl, whisk together semolina flour, baking powder and baking soda; stir into butter mixture. Stir in yogurt. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan. Press almonds, equally spaced, over top.
Bake in 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 35 minutes.
Syrup: Meanwhile, in saucepan, bring sugar, water, lemon juice and orange blossom water to boil; cook for 5 minutes. Let cool until warm.
Cut between almonds into squares; pour syrup evenly over top. Let cool completely in pan.
Nutritional facts Per square: about
- Sodium 23 mg
- Protein 1 g
- Calories 70.0
- Total fat 3 g
- Potassium 26 mg
- Cholesterol 12 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 2.0