|Refined flour||1 Cup (16 tbs)|
|Semolina||1 Cup (16 tbs)|
|Thick coconut milk||4 Tablespoon|
|Blanched almonds||25 Gram, sliced|
|Almond essence/Rose essence||1 Teaspoon|
|Caraway seeds||1 Teaspoon|
Cream the butter and sugar together then beat in the eggs one at a time.
Mix in the flour, semolina and caraway seeds.
Mix in the essence and enough coconut milk to form a thick batter.
Put in a greased glass oven ware dish and bake in a moderate hot oven till golden and firm.
Test by inserting a toothpick in the centre if it comes out clean then remove from the oven otherwise bake a little longer.