Ingredients
For the Cake:
2 cups semolina
1 cup sugar
1 cup plain yogurt
1/2 cup melted butter or ghee
1 tsp baking powder
1 tsp vanilla extract
For the Cream Filling:
2 cups milk
3 tbsp cornstarch
3 tbsp sugar
1 tsp vanilla extract
For the Syrup:
1 cup sugar
1/2 cup water
1 tsp lemon juice
1 tsp rose or orange blossom water (optional)
Instructions
1. Prepare the Syrup:
Combine sugar and water in a saucepan.
Boil for 10 minutes, add lemon juice, then remove from heat and stir in rose/orange blossom water if using. Set aside to cool.
2. Make the Cream Filling:
In a small saucepan, mix milk, sugar, and cornstarch.
Cook over medium heat, stirring constantly until thickened.
Add vanilla extract, remove from heat, and let it cool.
3. Make the Cake Batter:
In a bowl, mix semolina, sugar, baking powder, yogurt, melted butter, and vanilla until smooth.
4. Assemble:
Preheat oven to 180°C (350°F).
Grease a baking dish. Spread half the semolina mixture evenly.
Pour the cream filling over the first layer.
Cover with the remaining semolina mixture. Smooth the top.
5. Bake:
Bake for 30–40 minutes, or until golden brown.
6. Add Syrup:
Pour the cooled syrup evenly over the hot cake immediately after removing from the oven.
7. Serve:
Let it soak for at least 1 hour before cutting. Serve chilled or at room temperature.
