👨‍🍳 作り方

1. 1

   Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.

   💡 プロのコツ: Ensure the pan is evenly greased to prevent sticking.
2. 2

   In a large bowl, combine semolina, sugar, baking powder, and shredded coconut. Mix well.

3. 3

   Add yogurt and melted butter to the dry ingredients. Mix until just combined, being careful not to overmix.

   💡 プロのコツ: Overmixing can result in a tough cake.
4. 4

   Pour the batter into the prepared baking pan and spread evenly. Press one almond into the center of each square piece of cake.

5. 5

   Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

6. 6

   While the cake is baking, prepare the syrup: combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 5-7 minutes until slightly thickened. Remove from heat and stir in rosewater or orange blossom water.

7. 7

   Once the cake is out of the oven, immediately pour the hot syrup evenly over the hot cake. Let it soak for at least 30 minutes before serving.

   💡 プロのコツ: Pouring hot syrup over a hot cake ensures maximum absorption.