This syrup drenched eggless cake is a traditional dessert in many Mediterranean countries. It is easily assembled and greatly differs from your traditional cake and icing. It is great served for entertaining in individual cup cake paper and can last a while without going stale like regular cake. Ingredients 1/2 cup samolina 2 cups farina 1/2 cup flour 1 tbs baking powder 1/2 packet or 2 tsp dry active yeast 1/4 tsp sugar 1 tbs water 1/2 cup yogurt 1 cup milk 1 cup melted sweet butter 1/2 cup sugar 2 tbs tahini 9x13 baking pan 2-2 1/2 cups syrup Pistachios, Almonds or Pine nuts to decorate. Directions Preheat the oven to 350 degrees. In a large mixing bowl, combine the first 4 dry ingredients. In another bowl combine the yeast, water and 1/4 tsp sugar and let it sit for 10 minutes, then add the yogurt and milk and combine. Add the melted butter to the dry ingredients and begin to stir them, then slowly add the rest of the wet ingredients. After the ingredients are well combined then add the 1/2 cup of sugar and mix well. In a 9x13 baking pan spread 2 tbs of tahini to prevent the cake from sticking then pour in the cake mix. Smooth out the top of the cake by dipping your fingers in a bit of melted butter and smoothing out the top. Decorate the top with nuts of your choice. Place cake in the oven on the middle rack and bake for 45-60 minutes or until dark golden brown. Remove the cake form the oven and poke small holes in the top with a knife so that the cake absorbs the syrup. Pour about 1 1/2 cup room temperature syrup on top of the cake, let it absorb then pour over the rest of the syrup and let the cake sit overnight or until completely cooled then serve.