Arisa
Ingredients:
125g unsalted butter
1 cup sugar
2 cups semolina
1 cup milk
2 tablespoons self raising flour, sifted
½ teaspoon cinnamon
120g blanched almonds
Syrup
2 cups sugar
2 cups water
Juice from ½ lemon
Method:
Beat butter and sugar together, until it is light and fluffy.
Add semolina with half of the milk and mix well.
Add flour, cinnamon and the remainder of the milk.
Mix well.
Fold in half of the almonds.
Pour into a 25cm round cake pan.
Decorate with the remaining almonds on top of mixture and bake in a moderate oven for 30 minutes, or until golden brown.
Remove from oven and pour thick cooled syrup over cake. Cool.
Syrup:
Place sugar, water and lemon juice into a saucepan. Heat gently, stirring all the time, to dissolve the sugar.
Boil 8-10 minutes to reduce until syrupy.
