A delightful semolina cake soaked in syrup, often garnished with almonds for a perfect sweet treat. Store leftover cake in an airtight container at room temperature for up to 3 days. The flavors deepen as it rests.
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.
In a large mixing bowl, combine the semolina, plain yogurt, granulated sugar, baking powder, melted butter, and vanilla extract. Mix until you achieve a smooth batter.
Pour the batter into the prepared baking dish, smoothing the top with a spatula. Use a knife to score the surface into diamond shapes, placing one almond in the center of each piece.
Bake in the preheated oven for about 30 minutes, or until golden brown on top and a toothpick inserted comes out clean.
While the cake is baking, prepare the syrup. In a saucepan, combine water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
Once boiling, reduce heat and add lemon juice. Let it simmer for about 10 minutes, then remove from heat and allow to cool slightly.
When the cake is done baking, remove it from the oven and immediately pour the warm syrup evenly over the hot cake. Allow it to absorb for at least 30 minutes before serving.
Cut along the scored lines and serve warm or at room temperature.
Store leftover cake in an airtight container at room temperature for up to 3 days. The flavors deepen as it rests.
0 servings
1 piece (approx. 100g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.