A delightful semolina-based cake infused with Middle Eastern flavors, perfect for any occasion.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the semolina, sugar, and melted butter until well mixed.
Mix thoroughly to ensure the butter is evenly distributed.
Add the yogurt and baking powder to the mixture and stir until smooth.
The baking powder will react with the yogurt to create a light texture.
Pour the batter into a greased baking dish and spread it evenly.
Use a spatula to smooth the surface for even baking.
Score the batter into diamond or square shapes using a knife.
This step makes it easier to cut the cake after baking.
Bake in the preheated oven for 30-35 minutes until golden brown.
Keep an eye on the cake to avoid over-baking.
While the cake is baking, prepare the syrup by combining sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes.
Stir occasionally to ensure the sugar dissolves completely.
Once the cake is baked, pour the cold syrup over the hot cake evenly.
Pouring cold syrup over the hot cake helps it absorb better.
Sprinkle the crushed pistachios over the cake for garnish.
Add the pistachios while the cake is still warm for better adherence.
Allow the cake to cool before serving.
Cooling helps the syrup set and enhances the flavor.
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