One small Middle Eastern semolina cake with yogurt and an almond top, soaked with a light lemon syrup.
25 gYogurt
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2.5 tspButter
40 gSemolina
3 gAlmonds
1.5 tbspWater
30 gSugar
0.15 gBaking soda
0.5 tspLemon Juice
To tasteSalt
Heat the oven to 180°C. Grease an 8 cm metal cake tin with 1 g butter. Melt the remaining butter and stir it with half the sugar and the yogurt. Fold in the semolina, baking soda and a tiny pinch of salt just until combined.
Spread all the batter in the tin, smooth the top and press the almonds lightly into the surface. Leave for 10 minutes to hydrate the semolina.
Bake at 180°C for 25-30 minutes, until the top is golden, the edges are firm and a skewer comes out without wet batter.
While the cake bakes, combine the remaining sugar, water and lemon juice in a very small saucepan. Bring to a boil and simmer for 3 minutes, until dissolved and lightly syrupy. Remove from the heat and let cool.
Poke a few holes in the hot cake and spoon all the cooled syrup slowly over the top. Leave in the tin for 20 minutes to absorb the syrup and cool, then serve the entire cake as one dessert portion.