A light, sponge-like Turkish dessert made with semolina and yogurt, with syrup glistening across each slice. This easy classic is a favorite for both novice and experienced cooks.
Bring the sugar and water to a boil and simmer for fifteen minutes. Add the lemon juice, turn off the heat, and let the syrup cool completely. Note: Pour the cold syrup over the hot cake.
Beat the eggs and sugar until thickened. Mix in the yogurt and cooking oil. Add the semolina, flour, and baking powder and mix until smooth. Let the batter rest for ten minutes.
Pour the batter into a greased baking dish. Bake in a preheated 180°C / 355°F oven for about thirty minutes, until golden. Check for doneness with a toothpick.
Important: Cut the hot cake into diamond-shaped pieces and pour the cold syrup over it. Let it stand for half an hour to absorb the syrup, then sprinkle with coconut and serve.
Important: Pour cold syrup over the hot cake; this contrast helps it absorb the syrup quickly and evenly. Slice the cake before pouring so the syrup reaches every piece. Contains gluten (semolina and flour), eggs, and milk (yogurt).
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