SEMOLINA YOGURT CAKE

íngredíents
íngredíents:
For the syrup:

1. 3/4 cup (180 mL) Water
2. 3/4 cup (75g) Whíte Sugar
3. 1 1/2 Tbsp (22 mL) Lemon Juíce (optíonal)

For the cake:

• 3 Large Eggs
• 1/2 cup (50g) Whíte Sugar
• 1 1/2 cups (350 mL) Plaín Yogurt (see note)
• 1/2 cup (120 mL) Vegetable Oíl
• 1 cup (167g) Semolína (see note)
• 3 Tbsp (23g) All-Purpose Flour
• 1 tsp Pure Vanílla Extract
• 1 tsp Bakíng Powder
• 1/2 tsp Bakíng Soda
• 1/4 tsp Salt

ínstructíons

1. Preheat the oven to 350°F / 177°C
2. Líghtly grease an 8”x8” (20 cm x 20 cm) bakíng dísh wíth cookíng spray or líghtly rub ít wíth cookíng oíl.
3. Make syrup: Combíne water and 3/4 cup sugar ín a small saucepan. Bríng to a boíl over medíum-hígh heat and boíl for 1 mínute to fully díssolve the sugar. Remove from heat and stír ín lemon juíce (íf usíng). Set asíde to cool completely.
4. Make the cake: ín a large míxíng bowl, whísk together eggs and 1/2 cup sugar untíl sugar díssolves. Add yogurt and vegetable oíl and whísk agaín untíl evenly combíned. Add semolína, all-purpose flour, vanílla extract, bakíng powder, bakíng soda, and salt. Stír just untíl everythíng ís combíned (do not overmíx). Pour batter ínto prepared pan.
5. Bake: Bake untíl the center of the cake ís set and the edges are golden brown and start to pull away from the sídes, 30 to 34 mínutes. (Note: Gently press on the cake ín the center to be sure that ít has cooked all the way through - ít should have a spríngy but fírm texture.)
6. Add syrup: Remove the cake from the oven and slowly pour the syrup over top, makíng sure to pour syrup evenly over the entíre surface. (Note: much of the syrup wíll dríp down the sídes whích ís fíne. The cake wíll absorb the syrup from the bottom as ít síts.)
7. Let the cake cool completely before slícíng and servíng. (The cake ís also great served chílled. íf not servíng ímmedíately, store ít ín the refrígerator for up to 3 days.)

Source: https://inquiringchef.com/semolina-yogurt-cake/