Semolina Cake

 

Ingredients:

1 cup butter, melted

1/2 cup caster sugar

lemon zest of 1 lemon

2 tsp baking powder

2 cups fine semolina

1/2 cup plain flour

1/2 cup milk

2 eggs, slightly beaten

1 cup of ground  almonds

blanched split almonds

For the Syrup:

2 1/2 cups sugar

3 cups water

2 tbsp lemon juice

1 tbsp rosewater

Directions:

1. Dissolve sugar in water over heat, add lemon and bring to a boil for 15 minutes or until it becomes syrupy, add rosewater then set aside to cool.

2. Cream butter, sugar and lemon rind until light and fluffy. Add eggs, one at a time and beat well.

3. Sift semolina, flour and baking powder and fold into butter mixture, alternately with milk. Blend in ground almonds.

4. Pour into a buttered baking tin. Arrange split almonds in rows on top of the batter. Bake in a preheated oven for 45 minutes or until cake is golden.

5. Remove from oven and prick the surface with a skewer before pouring the cooled syrup on top of the hot cake, to penetrate the syrup all over.

6. Place in fridge to cool completely, then cut into diamond shaped before serving.