4 tablespoons sesame seeds
1 cup fine semolina
1 cup caster sugar
3 cups coconut cream
2 tablespoons cooking oil
2 eggs, separated
1/4 teaspoon cardamom, ground
Preheat the oven to a temperature of
160o C. Lightly grease a 28 X 18
cm shallow tin. Use a dry pan and toast the sesame seeds over
moderate heat for 3-4 minutes, gently shaking the pan
until the seeds are golden brown. Remove immediately to prevent burning.
Using a large pan mix the semolina,
coconut cream, and sugar. Stir over medium heat for 5
minutes or until boiling. Add the oil and continue stirring until
the mixture is not sticking to the side of the pan. Set aside to cool.
Beat the egg whites until
stiff peaks form. Fold the eggs whites, egg
yolks and cardamom into the cooled semolina mixture. Slowly pour the mixture into the
prepared ovenproof dish and sprinkle sesame seeds at the top. Bake
in the oven for 45 minutes or
until golden brown. Cut the slice into different shapes and serve
with fresh fruit, if preferred.