Adapted from The Lebanese Kitchen, published in 1990 by the Ladies Society of St. Elijah's Orthodox Church, Ottawa, Canada. Serves 12+.
Ingredients
1/2 package dry yeast
1/2 tsp + 2 cups granulated sugar
1/4 cup lukewarm water (not boiling)
3 cups all-purpose unbleached flour
3/4 cup butter, softened
2 tsp baking powder
1 tsp turmeric
1 tsp pure vanilla extract
Zest of 1 orange
1 cup lukewarm water (not boiling)
Baking spray (like PAM)
1/2 cup pine nuts
Directions
In a small bowl, add the yeast and 1/2 teaspoon of sugar, and pour over it the 1/4 cup lukewarm water. Allow it to "proof" (sit until dissolved and bubbly) for 10 minutes.
Meanwhile, in a large mixing bowl, stir together the flour with remaining 2 cups of sugar. As best you can, make a well in the center of the mixture.
Pour in the yeast, softened butter, baking powder, turmeric, vanilla extract, and orange zest. Mix together. Slowly add the 1 cup of lukewarm water, pouring with one hand and using the other hand to "knead" the dough. It will be a very wet mixture, but keep at it, being sure to break up any clumps of butter. When the mixture resembles a batter more than a dough, it's done.
Spray a 9x13 casserole dish or baking pan with baking spray (be sure to spray up the sides of the pan, too). Pour in the dough, and spread it evenly. Set a timer for 30 minutes, and let it sit on the counter.
Preheat the oven to 350°F. After the cake has been sitting for 30 minutes, sprinkle the pine nuts evenly across the top. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the pan sit on a wire rack to cool for at least 15 minutes before serving. Cut into squares, with a serrated knife. Or, cool completely, cut into quarters, wrap in plastic wrap and then aluminum foil, and freeze.