A delightful semolina-based dessert soaked in a luscious syrup, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Melt the butter and let it cool to room temperature.
Cooling the butter prevents it from cooking the other ingredients.
In a large mixing bowl, combine the sugar and yogurt until smooth.
Mixing thoroughly ensures a consistent batter.
In another bowl, mix the semolina, vanilla extract, baking powder, and baking soda.
Combine dry ingredients well to avoid clumps.
Gradually add the dry mixture to the yogurt mixture, stirring until well combined.
Adding gradually prevents lumps in the batter.
Stir in the melted butter until the batter is smooth.
Ensure the butter is fully incorporated for a uniform texture.
Pour the batter into a greased baking dish and smooth the top.
Greasing the dish prevents sticking and ensures easy removal.
Bake in the preheated oven for 30 minutes or until golden brown.
Check doneness with a toothpick; it should come out clean.
While the cake bakes, prepare the syrup by combining sugar, water, and lemon juice in a saucepan.
Stir occasionally to dissolve the sugar completely.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes. Add orange blossom water at the end.
Adding orange blossom water at the end preserves its aroma.
Once the cake is done, remove it from the oven and let it cool slightly.
Cooling slightly helps the cake absorb the syrup better.
Pour the warm syrup evenly over the warm cake.
Ensure even coverage for consistent sweetness.
Allow the cake to soak the syrup for at least 20 minutes before serving.
Patience is key for the syrup to fully infuse the cake.
Slice and serve with tea or coffee.
Pairing with a hot beverage enhances the experience.
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