A Super Fragrant and Delicious Turkish Semolina Cake

METHOD

• 1)

  Preheat oven to 220C

• 2)

  Lightly oil your baking tin (10×14”)

• 3)

  In a large bowl, combine the sugar, lemon zest, eggs and vanilla. Whisk until mixed.

• 4)

  In a measuring jug, measure the milk and the oil.

• 5)

  Whisk liquids into the eggs mix and whisk to combine.

• 6)

  In another large bowl, measure the semolina and add the baking powder to it.

• 7)

  While continuously whisking the liquids, slowly pour over the semolina and gently keep whisking until combined.

• 8)

  The batter is fairly liquid, don’t worry.

• 9)

  Pour into your greased tin, sprinkle with crushed almonds and bale for 25-30min until golden and an inserted skewer comes out clean.

For the sugar syrup:

• 1)

  In a medium, heavy based pot, mix the sugar and the water.

• 2)

  Bring to a boil until reduced by half.

• 3)

  Once thick and syrupy, remove from heat and add the lemon juice and the flower blossoms.

• 4)

  When the cake is ready, pour the hot syrup over the hot syrup over the cake. Do it in batches to allow the cake to absorb the syrup.