Bibikka

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• knife
• 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!