People are just as happy as they make up their minds to be. ― Abraham Lincoln
Sticky and sweet and completely delicious! When I was young, there was always some sort of magic that happened in the kitchen. I saw my mom whisking, cracking eggs, throwing flour into a bowl and then putting all that into the oven and somehow…when she put it out on the table it looked and tasted like absolute perfection. I remember a specific memory of when my mom taught me how to make these sticky, gooey, and absolutely splendid semolina squares. Now, I’m the one that goes into the kitchen and creates these delectable treats to delight my sweet tooth. When I do, I always make sure to share them with my mom and get her stamp of approval. Now it’s your turn, so roll up your sleeves and get cracking!
Sticky Semolina squares:
1/2 cup plus 6 tbsp sugar, divided
1/2 tsp fresh lemon juice
1/2 tsp orange blossom water
1/5 cups semolina
1 cup drained yogurt
4 tbsp unsalted butter, melted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp lemon zest
1/4 tsp ground cardamom
16 whole blanched almonds
- Heat oven to 350 F. Line an 8×8 inch baking pan with foil. Lightly oil the pan with veg oil.
- In a small saucepan combine 1/2 cup sugar and 1/2 cup water. Cook over low heat, stirring with a wooden spoon until all the sugar is dissolved. Stop stirring and increase heat to medium. Simmer for 2 minutes.
- Remove from the heat, stir in the lemon juice and orange blossom water; let the mixture cool completely. Refrigerate for 2 hours.
- In a food processor combine semolina, yogurt, butter, egg, baking powder, baking soda, lemon zest, and cardamom. Process until smooth.
- Spoon the mixture into prepared baking pan. With a sharp knife lightly divide batter into 16 squares. Place an almond in center of each square. Bake for 30-35 minutes.
- While the cake is still hot, cut the squares completely apart. Pour the sugar syrup over the hot cake. Let the squares cool in the pan until completely cooled.