Semolina Cake

I am always on the lookout for simple eggless desserts that can be enjoyed by my vegetarian friends and Semolina cake is one such treat. Very simple to make and delicious, it can be baked in the evenings when the temperatures go down and can be stored in an airtight container in the refrigerator for up to a week. Leave it at room temperature before serving.

Skill level : Very easy
Serves - 8-10

INGREDIENTS:

• 2 cups semolina (cream of wheat)
• 1/2 cup butter softened at room temperature 
• 1 cup yogurt (do not use 0% fat)
• 1/2 teaspoon baking powder
• Sliced almonds

Sugar Syrup:

• 3 cups sugar
• 11/2 cups water
• Juice of 11/2 lemons
• 1 Tablespoon rose water (optional)

METHOD:

1. Preheat oven to 350 F, grease a lasagna pan and set aside.
2. Add sugar and water to a pan and heat until it comes to a simmer. Allow it to cool, add rose water and set aside.
3. In a bowl, add semolina, yogurt, baking powder and butter and mix well.
4. Add 1/2 a cup of the sugar syrup to the batter and mix.
5. Pour batter into the pan,using a knife score into squares and press a sliced almond into the dough and bake for 30 minutes. 
6. Remove the pan from the oven and add another 1/2 cup of the syrup and bake for an additional 10 minutes.
7. Turn off the oven, remove the pan, pour another 1/2 cup of syrup onto the cake and put it back in the (turned off) oven for an additional 5-7 minutes.