knife, chopping board, frying pan (large), wok (large), wooden spoon, baking tin
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- chopping board
Dice the soft dates, and chop the cashews and melon preserve into fine pieces.
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- frying pan (large)
Roast the semolina in a large frying pan over low to medium heat for 2-3 minutes. *There should be a change in texture- having a dry/ sandy texture.
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Remove from the heat and set aside.
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- 16 g kithul treacle
- wok (large)
- wooden spoon
Over medium heat, in a large wok heat the kithul treacle for about 6 minutes.
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- 16 g fresh coconut
Add the freshly grated coconut and mix well to combine with the kithul treacle. Mix for another 3 minutes. (*Please note: can use either frozen fresh coconut, desiccated coconut or freshly scraped coconut).
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- 16 g soft dates
Reduce to low heat, add the diced dates and mix well to combine and keep mixing for about 3 minutes.
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- 16 g cashews
- ⅛ tbsp ground cinnamon
Add the chopped cashews and a tablespoon of Ralahami Cinnamon, and mix to combine. Keep mixing for about 3 minutes.
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- 16 g melon preserve
Add the melon preserve and mix to combine, and keep mixing for about 3 minutes.
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- 16 g semolina
Add the semolina and mix to combine, and keep mixing for about 3 minutes.
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- 1¾ g rice flour
Add the rice flour and mix to combine, and keep mixing for about 3 minutes.
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Remove from the heat and mix for another 5 minutes, ensuring that all the ingredients are combined together.
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Preheat the oven to 100° (fan oven) or 120°C.
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- baking tin
Line 2 rectangular baking trays with baking parchment (baking tray size used: 13x 9x 2 inches). *Or use any square baking tray you may have at home. The number of cake pieces is dependent on the cake tray used.
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Equally, divide the cake into the prepared baking tins.
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Bake the cake for 2 hrs.
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After the 2 hrs, take the cakes out of the oven and set them aside to cool for 10 minutes.
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Carefully remove the cakes from the baking tins and place them onto clean trays and set them aside.
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Once the oven temperature has gone down and the cakes have cooled, place the cakes back inside the oven. Leave the cakes inside the oven for 3-5 days- allowing the kithul treacle to get soaked into the cakes.
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Slice the cake into desired pieces. Enjoy a piece of cake, with a cup of tea.
Enjoy your meal!