INSTRUCTIONS

For the syrup:

• Put sugar and water in a pot and bring it to boil. Reduce the heat to the low once it boils and let it simmer until it thickens a bit, for about 20 minutes. Once it thickens, add in lemon juice and let it simmer for another 2 minutes. Let it cool. Meanwhile, make the cake.

For the cake:

• Butter the bottom and the edges of a round baking pan. Put it aside.

• Preheat the oven to 350F/180C.

• In a large bowl, combine semolina, flour and baking powder.

• In another bowl, using an electric mixer, whisk together the eggs and sugar until creamy and fluffy. Add in yogurt and oil, mix well.

• Now add in the dry ingredients and mix right until everything is combined.

• Pour the mixture into the prepared baking pan and bake until golden, for about 30 minutes. Make a toothpick test and if it comes out clean, remove the cake from the oven.

• Slice it in diamonds or squares.

To Assemble:

• Pour the syrup over the warm cake. Let it absorb the syrup and cool completely before serving.

• Sprinkle desiccated coconut or powdered pistachio and serve.

NOTES
• Make the syrup first so that it cools while you are making the cake.

• Pour cooled syrup over warm cake to get the best result.

• It’s important to slice the cake before pouring the syrup over it. This helps the cake absorb the syrup better.

• You can use a wooden skewer or a spaghetti to poke the cake before pouring the syrup on it.

• Let it absorb the syrup before serving. Serving it after at least an hour would be best.