(Preparation: 30’ / Servings: 20)
Ingredients
1 and 1/3 cup flour
1 and 1/3 cup white sugar
1 and 1/3 cup fine-cut semolina
4 eggs
½ cup fresh milk
Shaving of 1 lemon
2 small spoons baking powder
½ cup fine-cut Indian coconut
Some Butter for the baking
Extra
1 piece Chios natural gum
For the dressing
2 glasses water
2 and ½ glasses white sugar
2 table spoons butter
½ squeezed lemon
Preheat your oven in 180οC.
Take a big bowl and add the sugar and eggs. Use your mixer and stir it until they are made into a thick cream. Add the semolina and milk and continue stirring until everything is well mixed. Now add the baking powder, the lemon shaving, Indian coconut and if available the Chios natural gum and stir everything up.
Take a medium sized baking pan and spread the butter on it (this is done in order for the dessert not to get burned during baking). Empty the contents of the bowl in the baking pan, while taking into consideration that the mix should be around 3-5cm high when spreaded, as it will grow upwards during baking.
Bake for 1 hour in 180οC.
When baked, take the pan out and let the pie cool down.
Now take a small sauce pan and add all the ingredients for the dressing. Heat it up in good heat and stir occasionally until it boils.
Cut the pie in rhomb shaped pieces and pour the dressing on top, while still hot. Season it with some Indian coconut and serve!
Enjoy!