3 Tb Tahini

Preheat oven to 170 C (325 F).

In a large bowl combine semolina, sugar, baking powder, sour cream and margarine. Gradually add water. Beat until smooth (a little more water may be needed).

Oil a large oven pan. Spread the pan with tahini.

Pour the batter into the pan, sprinkle with peanuts or pine nuts, and bake 45 minutes, or until golden. Cool.

Make syrup: combine sugar, water and lemon juice in a large, heavy-bottomed saucepan. Cook on low heat for 20 minutes, until thick.

Cut the cake to 5 cm X 5 cm (2 inch X 2 inch) squares, and pour the hot syrup over the cake squares.

Serve immediately or at room temperature.

back of an Israeli wheat semolina brand.