Prep Time: 20 M - Cook Time: 40 M - Total Time: 60 M

INGREDIENTS

• 380 g semolina
• 70 g all purpose flour
• 15 g baking powder
• 165 g white sugar
• 235 g yogurt
• 130 g milk
• 95 g sunflower oil
• handful almonds

1. For syrup combine water and sugar together in a deep pan. Cook, constantly stirring, until the sugar melts and the syrup starts to boil.
Add lemon juice and lower the heat, cook 10 mins. (you don’t need to stir at this point). Remove from heat and allow to cool.
2. Preheated the oven to 180C 356 F. Grease a 28cm springform pan.
3. For the cake beat yogurt, milk, oil and sugar together in a deep bowl. Stir in the semolina. Add the flour and baking powder. Stir until well combined.
3. Pour the batter into the greased springform pan. Flatten top of the batter with a spatula.
4. Place the almonds on top of the batter.
5. Bake in preheated oven for about 40 minutes or until golden brown.
6. Remove from the oven and wait 3 mins. to cool a little bit.
7. With a sharp knife make rectangular slices.
8. Pour the syrup over the cake.Set aside until the cake absorbs all the syrup.









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