👩‍🍳 Directions

1. Prepare the Cake Batter

• In a mixing bowl, whisk the eggs, sugar, and vanilla together until the mixture becomes pale, creamy, and doubles in volume.

• Add the vegetable oil and milk, mixing until fully combined.

• Gently fold in the semolina, flour, baking powder, and a pinch of salt until the batter is smooth and lump-free.

2. Bake

• Pour the batter into a greased baking pan (9×13 inch or similar).

• Sprinkle the top with crushed pistachios and grated coconut.

• Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, or until golden brown and a toothpick comes out clean.

3. Make the Syrup

• In a saucepan or couscoussier, combine the water, sugar, and lemon slice.

• Bring to a boil and simmer for 10 minutes, until slightly thickened.

• Let the syrup cool completely.

4. Soak the Cake

• Once the cake is hot out of the oven, slowly pour the cooled syrup over it.

• Let it rest for at least 30 minutes so the syrup is fully absorbed.

✨ Finishing Touch

• Sprinkle more crushed pistachios and grated coconut on top before serving.

• Cut into squares or diamonds and enjoy warm or at room temperature.

💡 Tips

• For extra flavor, add a splash of orange blossom water to the syrup.

• Let the cake sit overnight — it tastes even better the next day!