Lemon Semolina Cake - cooking recipe

Ingredients

100 g sugar
3 tablespoons oil
2 lemons, finely grated zest of
4 large eggs, lightly beaten
225 g semolina
2 teaspoons baking powder
100 g ground almonds
7 tablespoons milk
100 g caster sugar
200 ml water
2 lemons, juice of

Preparation

Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
Fold in the semolina, baking powder, ground almond and milk, mixing well.
Pour into the prepared pan and bake in a preheated 160 C (320 F) oven for 30-35 minutes or until just set and golden.
Let cake cool in pan.
While the cake is baking, make the syrup by boiling the sugar in water until clear and syrupy.
Add lemon juice and return to a rapid simmer, cooking for another few minutes.
Poke the cake all over with a skewer and then spoon the warm syrup, a little at a time, letting it soak into the cake.