Coconut Semolina Slice Recipe

Ingredients :

4 tablespoons

1  cup

1 cup

3 cups

2 tablespoons

2

1/4 teaspoon

Sesame seeds

Fine semolina

Caster sugar

Coconut cream

Oil

Eggs, separated

Ground cardamom

1. Preheat the oven to warm 160^oC.
2. Lightly grease a 28 X 18 cm shallow tin.
3. Toast the sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan gently until the seeds are golden brown.
4. Remove from the pan at once to prevent burning.
5. Place the semolina, sugar and coconut cream in a large pan and stir over medium heat for 5 minutes or until boiling.
6. Add the oil and continue stirring until the mixture comes away from the sides of the pan.
7. Set aside to cool.
8. Beat the egg whites until stiff peaks form.
9. Fold the eggs whites, egg yolks and cardamom into the cooled semolina mixture.
10. Spoon the mixture into the prepared ovenproof dish and sprinkle over the sesame seeds.
11. Bake for 45 minutes or until golden brown.
12. Cut the slice into diamond shapes and serve with fresh fruit, if desired.