Moist Semolina Cake with Rose Water Syrup

Ingredients

• Semolina (1 cup)
• Granulated sugar (1 cup)
• Baking powder (1 teaspoon)
• Yogurt (1 cup)
• Vegetable oil (1/2 cup)
• Vanilla extract (1 teaspoon)
• Slivered almonds (1/4 cup)
• Water (1/2 cup)
• Lemon juice (2 tablespoons)
• Rose water (2 tablespoons)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with oil or butter.
2. In a large mixing bowl, combine the semolina, 3/4 cup of granulated sugar, and baking powder. Stir until well mixed.
3. Add the yogurt, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.
4. Pour the batter into the prepared cake pan, using a spatula to smooth the top evenly. Sprinkle the slivered almonds on top for an extra crunch.
5. Bake in the preheated oven for about 40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
6. While the cake is baking, prepare the syrup: In a small saucepan, combine the remaining 1/4 cup sugar, water, and lemon juice. Bring to a boil over medium heat, then reduce the heat and simmer for about 10 minutes, stirring occasionally until the sugar dissolves.
7. Remove the syrup from heat and stir in the rose water. Allow it to cool slightly.
8. Once the cake is baked, remove it from the oven and immediately pour the warm syrup evenly over the top, ensuring it soaks into the cake. Let the cake soak for at least 1 hour before serving, allowing the flavors to meld beautifully.