Arabic syrup cake

Ingredients for 1 servings:

• 2 glasses of sugar
• 1 ½ glasses of water
• ¼ lemon(s), the juice
• 1 jar flour
• 1 jar semolina
• 1 jar sugar
• 1 jar desiccated coconut
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 ½ glasses of milk
• possibly walnuts or almonds for decoration

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Harriesa

Combine the first three ingredients, bring to a boil, and simmer for 10 minutes to reduce the syrup. Add the remaining ingredients to a bowl, mix well, and let it swell for a few minutes. Then spread the cake onto a greased, shallow pan (the cake shouldn’t be too thick; ideally, it should be about 2-3 cm thick). Garnish with walnuts or almonds to taste. Bake in a preheated oven at 180°C until golden yellow (test with a skewer). Immediately after baking, pour the syrup over the cake and let it cool. Cut into diamond shapes for serving. Tip: I only use 1 cup of sugar for the syrup and 1/2 cup of sugar for the cake, which is enough. I got this recipe from a course at an adult education center. The teacher wasn’t a trained chef, but an Arab who loved to cook. This cake is incredibly simple and delicious (and sticky to eat), and it contains no fat or eggs.