Helbeh (Fenugreek cake)

500g fine semolina

75g whole wheat flour

80ml olive oil

80ml sunflower oil

40g melted butter

1 1/2 tsp fenugreek seeds

1 1/2 tsp fast action dried yeast

1/2 tsp baking powder

1/2 tsp salt

25g whole blanched almonds

Syrup:

300g caster sugar

100ml water

2 tbsp lemon juice

1½ tbsp orange blossom water

This is how to make it

Mix the semolina, flour and pine nuts in a large bowl. Add the oils and butter and mix well. Set aside.

Put the fenugreek seeds and 500 ml of water in a medium saucepan and bring to a boil, then simmer on a low heat for about 25 minutes. Drain the seeds, reserving the cooking water, and add them to the semolina mix. Add the yeast, baking powered and salt, then gradually stir in 180ml of the hot fenugreek water. Knead the dough until is completely smooth.

Grease a 24 cm round cake tin with butter and line it with baking paper so that the paper comes three quarters up the sides of the tin. Pour in the semolina mixture and press it down with your hand so its levelled and smooth. Use a sharp knife to score the surface of the cake with parallel lines 5 cm apart, followed by another set of lines at a 45-degree angle, creating a diamond pattern. Place one almond in the centre of each diamond. Cover the cake with a towel and set aside somewhere warm for about 1 hour.

Prepare the syrup while the cake is resting. Place sugar and water in a small saucepan and mix well. Heat up and once it boils add the lemon juice and simmer for 10 more minutes. Add the orange blossom water and take the syrup off the heat, allow it to cool down.

Towards the end of the resting time, preheat oven to 220*C f

Put the cake on the lower shelf of the oven and bake for 20 minutes. Reduce heat to 200*C degrees and bake for further 20 minutes or until golden brown.

Once the cake is cooked, remove it from the oven and immediately drizzle the cooled syrup all over it. Let the cake cool completely before serving with a spoonful of soured cream or thick yoghurt.