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
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