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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.
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.
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.
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.
Sprinkle more crushed pistachios and grated coconut on top before serving.
Cut into squares or diamonds and enjoy warm or at room temperature.
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!
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