Ladopita - Olive oil, almonds and semolina baked pudding

A traditional recipe usually made during fasting periods because of no dairy and/or eggs involved. The very good quality of olive oil is the secret in this recipe. This dessert resembles in a way to the halva pudding although there is no syrup poured over

Ingredients:
150gr. of ground almonds (skinned)
1/2 tsp of ground cloves
550gr. of sugar
1 tbsp of ground cinnamon
550gr. of fine semolina
750ml of olive oil
750ml of water
1 tbsp of sesame seeds, to sprinkle
whole blanched almonds (skinned)

Method:
Preheat the oven to 220°C.

In a large pot put together the water, the oil and the sugar and leave them to boil in medium heat for about 5 minutes.

Add in the pot all the semolina and using a wooden spoon start stirring constantly and vigorously the mixture until the ingredients blend well.

Next add the flour, the cinnamon and the cloves. Keep stirring the mixture for about 10 more minutes. Take the pot off the heat and leave the mixture to cool down a bit.

Transfer the mixture into a large round oven pan and using a spatula level the surface. Then using a sharp knife gently score the surface into diamond shape pieces and place an almond on each piece.

Sprinkle on top with the sesame seeds and put to bake in the oven for about 45 minutes.

Take out of the oven and leave the ladopita to cool down before you cut through the pieces and serve.