Semolina Cake recipe

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4 INSTRUCTIONS

For the syrup:

• 2 cup water
• 2 cup sugar
• ½ lemon, squeezed

For the cake:

• 1 cup semolina
• ½ cup flour
• 2 teaspoon baking powder
• 3 eggs
• ½ cup sugar
• 1 cup yogurt
• 1 cup olive oil

For garnish:

• 1 tablespoon desiccated coconut

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.

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.
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