Namora (Semolina Cake - Baklava)

• 1 cup unsalted butter, melted
• 1/2 cup water
• 1 cup sugar
• 3 teaspoons coconut
• 3 cups fine semolina
• 1 teaspoon baking powder
• blanched almond, split
• 3 cups sugar (for syrup)
• 1 lemon, juice of
• 2 cups water (for syrup)

1. Cream the butter and one cup sugar. Stir in a 1/2 cup water.
2. Sift together the semolina, baking powder, and stir into the butter mixture to form a smooth batter.
3. Preheat the oven to 350u0b0F.
4. Lightly grease an 8-by-12-inch cake pan and pour in the batter. Spread it evenly with the back of a spoon and then score across the top of the cake. Place an almond in the center of each diamond.
5. Bake in the preheated oven for 35-40 minutes, when the cake should be firm and lightly browned.
6. Combine three cups sugar, lemon juice, and water in a small saucepan. Bring to a boil. Reduce heat and simmer 10 minutes or until slightly thickened. Cool.
7. Pour cooled syrup, spoonfuls at a time, over the hot cake. Stop when the cake will not absorb any more and set the cake aside to cool before serving.

unsalted butter, water, sugar, coconut, fine semolina, baking powder, blanched almond, sugar, lemon, water

Taken from www.food.com/recipe/namora-semolina-cake-baklava-205448 (may not work)