For the Cake:
1 cup semolina (fine)
1/2 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 cup plain yogurt (or milk for a lighter version)
1/4 cup melted butter (or vegetable oil)
1/2 cup desiccated coconut (optional, for added texture and flavor)
1/2 teaspoon vanilla extract
1/2 cup milk (for the cake batter)
1 egg
For the Syrup:
1 cup sugar
1/2 cup water
1 teaspoon lemon juice
1 teaspoon rose water (optional, for a traditional flavor)
For the Cream:
1 cup heavy cream (or whipped cream for a lighter version)
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan, or line it with parchment paper.
2. Prepare the Cake Batter:
In a large mixing bowl, combine the semolina, flour, sugar, baking powder, and desiccated coconut (if using). Stir these dry ingredients together until well mixed.
Add the yogurt, melted butter, milk, vanilla extract, and egg to the dry ingredients. Mix until you get a smooth batter. It should be thick, but spreadable. If the batter feels too thick, add a little more milk to reach the right consistency.
3. Bake the Cake:
Pour the batter into the prepared baking pan and smooth the top. You can score the top lightly with a knife to create square or diamond-shaped pieces once the cake is baked. This step will help when cutting the cake later.
Bake the cake in the preheated oven for 30-35 minutes or until it turns golden brown on top and a toothpick inserted into the center comes out clean.
4. Prepare the Syrup:
While the cake is baking, prepare the sugar syrup. In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Once it reaches a boil, lower the heat and let it simmer for 8-10 minutes until it thickens slightly. Remove from heat and stir in the rose water, if using. Set the syrup aside to cool.
5. Prepare the Cream:
In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until it forms soft peaks. Set aside in the refrigerator until ready to serve.
6. Soak the Cake:
Once the cake is done, remove it from the oven and immediately pour the cooled syrup over the hot cake. The cake will absorb the syrup, becoming soft and moist. Allow the cake to rest for about 10 minutes so it can fully soak up the syrup.
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