👩🍳 Directions
1. Prepare the Cake Batter
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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.
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Add the vegetable oil and milk, mixing until fully combined.
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Gently fold in the semolina, flour, baking powder, and a pinch of salt until the batter is smooth and lump-free.
2. Bake
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Pour the batter into a greased baking pan (9×13 inch or similar).
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Sprinkle the top with crushed pistachios and grated coconut.
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Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, or until golden brown and a toothpick comes out clean.
3. Make the Syrup
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In a saucepan or couscoussier, combine the water, sugar, and lemon slice.
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Bring to a boil and simmer for 10 minutes, until slightly thickened.
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Let the syrup cool completely.
4. Soak the Cake
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Once the cake is hot out of the oven, slowly pour the cooled syrup over it.
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Let it rest for at least 30 minutes so the syrup is fully absorbed.
✨ Finishing Touch
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Sprinkle more crushed pistachios and grated coconut on top before serving.
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Cut into squares or diamonds and enjoy warm or at room temperature.
💡 Tips
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For extra flavor, add a splash of orange blossom water to the syrup.
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Let the cake sit overnight — it tastes even better the next day!
