1/2 cup butter
• 3/4 cup sugar
• 1 tsp vanilla (or orange blossom water–my preference)
• 2 eggs
• 2 cups fine semolina (farina)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 yoghurt
• 2 cups water
• 2 cups sugar
• grated lemon rind
• 1 TBsp orange blossom water
1.Cream together butter, sugar, and orange blossom water, till light and fluffy.
2.Add in eggs one at a time, beating well after each addition.
3.Sift together the semolina, baking powder, and baking soda, and add to butter mixture alternately with yoghurt.
4.Place batter into a greased pan (8 x 12 inches), and bake in a preheated 350 F oven for about 40-45 minutes.
5.While baking the cake, prepare the syrup: Dissolve sugar and water over heat, add lemon rind and orange blossom water, and then bring to a boil until somewhat thick, about 25 minutes.
6.When cake is golden brown, remove from oven. Let cool slightly, and pour syrup over cake. Cut cake into diamonds, and sprinkle with almonds or pine nuts if desired.