There are versions of this cake that are baked or made like a halwet (halva).
400 gr of durum wheat semolina flour
400 gr de semoule
1 1/2 cups of tepid milk
1 1/2 tasse de lait
1 packet of yeast
1 sachet de levure
2 cups of sugar
340 gr de sucre
1 cup of honey
1 tasse de miel
150 gr of almonds as an optional garnish
150 gr d'amandes
2 tablespoons of butter
30 gr de beurre
1) Knead the flour, eggs, sugar, milk and yeast together with some water until the ingredients are incorporated. The dough should be wetter and looser than a bread dough.
2) Heat a skillet for just a minute and add the butter. Remove pan from heat.
4) Cover the dough with plastic or a slightly damp towel and let it rise at room temperature until approximately double in size.
5) Cook on very, very low heat. The cake will rise to about double in volume. When fully cooked it will become firm. Turn over and brown the other side for about 10 minutes.