Semolina Cake

A deliciously moist semolina cake, soaked in a fragrant syrup. This cake is a popular dessert in the Middle East and North Africa.

Ingredients - Serves 8

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a large bowl, combine the semolina, sugar, and baking powder. Stir in the yogurt, vegetable oil, and vanilla extract.
Pour the batter into the prepared cake pan. Smooth the top with a spatula. Sprinkle with the slivered almonds.
Bake for 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
While the cake is baking, make the syrup: In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce the heat and simmer for 10 minutes. Stir in the rose water.
When the cake is done, remove it from the oven and immediately pour the hot syrup over the top. Let the cake soak up the syrup for at least 1 hour before serving.