by Heleen Meyer

Makes 8 mini cakes

This recipe, with the wonderful flavour of ClemenGold and almonds, is

inspired by a traditional Egyptian semolina cake.


200 ml castor sugar

200 ml ClemenGold juice

1-2 ClemenGold with rind, cut into thin slices

15 ml (1 tbsp.) rose water

50 g flaked almonds, toasted – see tip


125 ml (½ cup) butter

125 ml (½ cup) castor sugar

rind of 1 ClemenGold, finely grated

5 ml (1 tsp.) vanilla essence

2 extra-large eggs

500 ml (2 cups) semolina

5 ml (1 tsp.) baking powder

175 ml plain yoghurt


 Add the castor sugar and ClemenGold juice to a small saucepan,

stirring over medium heat until the sugar dissolves.

 Bring to the boil, reduce the heat and simmer for 2-3 minutes until a

thick syrup forms.

 Remove from the heat, place the ClemenGold slices into the hot syrup

and set aside to cool.

 Stir in the rose water and the toasted flaked almonds.


 Preheat the oven to 180°C.

 Line 8 individual cake tins with baking paper or an 8-cup muffin pan

with paper cases.

 Use an electric mixer to cream the butter and castor sugar until light

and fluffy.

 Stir in the ClemenGold rind and vanilla essence.

 Add the eggs, one at a time, mixing well after each addition.

 Stir in the semolina, baking powder and the yoghurt to form a smooth


 Place a syrup-soaked ClemenGold slice at the bottom of each cake tin

or muffin cup and spoon the batter on top.

 Bake in an oven preheated to 180˚C for 20-25 minutes, until a skewer

comes out clean.

 Use a fork to poke a few holes into the top of the warm cakes, spoon

some of the cold syrup over and let it stand for a few minutes before

carefully removing the baking paper or paper cases.

 Arrange the cakes on a serving platter; pour the rest of the syrup over

and sprinkle the toasted almond flakes on top.

 Allow the cakes to stand for a few minutes before serving with Greek



1. Toast the flaked almonds for a few minutes in a dry frying pan on

medium heat until golden brown, shaking the pan frequently to prevent


2. Replace the almonds with toasted pistachio nuts or a mixture of the