Semolina Cake Recipe

• 1/2 cup Blanched Almonds
• 1-1/2 tsp Baking Powder
• 3 cup Superfine Sugar
• 7 tbsp Unsalted Butter
• 1 tsp Vanilla Extract
• 1 tsp Lemon Juice
• 2 cups Semolina
• 2 Medium Eggs
• 3/4 cup Yogurt
• 2 cups Water

• Preheat the oven to 375°F.
• Take a large bowl; beat the butter, 2 cups of sugar, and vanilla until light and fluffy.
• Add in eggs and beat well. Gradually add in semolina and baking powder.
• Add the yogurt and mix well until the batter is smooth.
• Pour the batter into a greased 12-inch round oven proof pan. Bake for about 20 minutes.
• Remove the cake from the oven. Cut the cake into diamond shapes and place an almond in the center of each piece.
• Put the cake again in the oven for 10-15 minutes.
• In the meantime, make sugar syrup by adding 3 cups water and 1 cup sugar in a saucepan and bring it to a boil.
• Now add the lemon juice and reduce the heat. Simmer for 10 minutes, then remove from heat and allow to cool.
• Now pour the sugar syrup over the hot cake.
• Let the cake cool. Semolina Cake is ready to eat.