How to make it
7 steps. Take it one step at a time.
Combine the syrup sugar and water
In a medium saucepan, combine the syrup sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Once boiling, add the lemon juice and simmer for 10-15 minutes. Remove from heat and let the syrup cool completely.
15 minPreheat your oven
Preheat your oven to 180°C (356°F). Grease a 9x13 inch baking dish with oil or butter.
Beat the eggs and 1/2 cup of sugar together
In a large mixing bowl, beat the eggs and 1/2 cup of sugar together until light and fluffy. Add the vegetable oil and yogurt, and whisk until well combined.
Add the semolina, all-purpose flour, baking powder, and vanilla extract
Add the semolina, all-purpose flour, baking powder, and vanilla extract to the wet mixture. Fold gently with a spatula until just combined, ensuring there are no large lumps.
Pour the batter into the prepared baking dish and smooth the top
Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
35 minOnce the cake is out of the oven, immediately pour the cold syrup evenly
Once the cake is out of the oven, immediately pour the cold syrup evenly over the hot cake. Let the cake sit at room temperature for at least 2 hours to soak up all the syrup.
2 hrSlice into diamonds or squares
Once cooled and the syrup is absorbed, slice into diamonds or squares. Garnish each piece with desiccated coconut or crushed pistachios before serving.
A little kitchen wisdom
Always pour cold syrup over the hot cake, or hot syrup over a cold cake, to ensure the syrup is absorbed properly without making the cake mushy. Let it rest for at least 2 hours before serving for the best texture.
