• 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.
