Number of servings
25 small portions
Preparation Time
One and a half hour


  • 2 cups of fine wheat semolina
  • 1 tablespoon of orange flower
  • 2 eggs
  • 175g of plain yogurt (one container)
  • 175g of white sugar (one container)
  • 200ml of rapeseed oil (one container)
  • 1 teaspoon of baking powder


Garnitures (optional)

  • 25 pruned almonds
  • Grated coconut
Tea used

A delicate blend of plants, spices and natural maple flavor, this herbal tea is reminiscent of the sweetness of maple water.

Contains 20 teabags.

Product Details
1 - Preheat oven to 400°F.
2 - Infuse the herbal tea bags in one and a half cup of water for 10 min. Remove the bags and let stand.
3 - In a bowl, mix all the ingredients from the list for the cake. Be sure to keep the yogurt container as it will serve to measure other ingredients (oil & sugar). After mixing all the ingredients, you should get a paste that is fairly malleable, not too smooth or too thick.
4 - Grease a pan, pour the mixture into it and smooth the surface.
5 - Bake for 35-40 minutes. Do not open the oven during the cooking. The cake will be ready when its surface becomes slightly golden.
6 - For a darker color, put your oven to "broil" for 1 to 2 minutes. Stay vigilant as it might get darker very quickly.
7 - Before taking the cake out of the oven, prepare the syrup: take one cup of the infused herbal tea, add the other ingredients and let it boil over at low heat. When the mixture thickens, the syrup will be ready.
8 - Remove the cake from the oven and let it soak in the syrup right away.
9 - Allow to stand 40 min.
10 - Cut the cake according to your preferences, you should get about 25 small parts. Add a pruned almond to the surface of each serving. You can also sprinkle coconut.
11 - Soak the cake a second time with the rest of the herbal tea infusion.
12 - Now that it is ready, it is time to taste it. Enjoy!