Step 1

Stir together the water and sugar, bring to the boil then simmer for five minutes on low

Step 2

Add the orange blossom water, swirl around and turn off the heat. Set aside

Step 3

In a large mixing bowl combine the semolina, dessicated coconut, sugar, baking soda, baking powder and salt. Stir well

Step 4

Add the yoghurt and milk and stir, then add the vegetable oil and make sure everything is well combined

Step 5

Preheat your oven to 180C (350F)

Step 6

Brush your brownie tin with the tahini then pour in the cake mixture. Leave the cake mixture to rest for half an hour

Step 7

Using a sharp knife, cut the raw cake batter into diamond shapes and decorate the middle of each diamond piece with either a pine nut, or an almond that has been peeled and halved

Step 8

Bake the namoura cake for approximately 25 minutes until golden, turning 3/4 of the way to get an even bake if necessary

Step 9

Once cooked, take the cake out of the oven and drizzle with some of the orange blossom syrup

Step 10

Serve either warm or cold