Greek Semolina Cake Soaked in Lemon Syrup

What you need

• 150 g (5 oz) unsalted butter, softened
• 1 tbsp extra butter, for greasing the dish
• 170 g (3/4 cup) caster sugar
• 4 large eggs, at room temperature
• 200 g (3/4 cup) plain yogurt, thick, Greek style
• 2 lemons, one for zest, one for juice
• 1 tsp vanilla extract
• 350 g (2 cups) fine semolina
• 150 g (1 1/4 cups) plain flour
• 2 tsp baking powder
• 1 tsp baking soda
• 600 ml (2 1/2 cups) water, for the syrup
• 300 g (1 1/2 cups) granulated sugar, for the syrup

Method

Restated from the original video

1. 1

   Make the syrup first. Put the water, granulated sugar and the juice of 1 lemon in a saucepan and bring to a boil. Simmer for 5 min, then let it cool completely.

2. 2

   Heat the oven to 180 °C (350 °F). Grease a 35 x 23 cm (14 x 9 in) baking dish with the extra butter.

3. 3

   Beat the butter and caster sugar until pale and fluffy, 4-5 min.

4. 4

   Add the eggs one at a time, beating well after each.

5. 5

   In a small bowl, stir the yogurt with the grated zest of the other lemon and the vanilla. Fold it into the butter mixture.

6. 6

   In another bowl, mix the semolina, flour, baking powder and baking soda. Fold the dry mix into the batter until no dry streaks remain.

7. 7

   Scrape the batter into the dish and level the top.

8. 8

   Bake until deep golden and a skewer comes out clean, 40-45 min.

9. 9

   Ladle the cooled syrup evenly over the cake while it is still hot. It will hiss and soak in.

10. 10

    Let the cake soak up the syrup for 1 hour or more, then cut it into diamonds or squares.

Imported from mamazillafood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.