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I wanted to try to prepare a semolina cake for a long time and I also had in mind some directions, but I was not sure about the right combinations and portioning of ingredients. After reading the very resourceful and inspiring Veggiestan by Sally Buther (more recipes to come in the next posts), I've found the easiest recipe to try for the first time. It has complex ingredients and you have to love sweet Middle Eastern sweets, but if you do, it guarantees a perfect tasty satisfaction. As usual, I slightly adapted the recipe, but in this case, I am not so sure I did the right thing, for reasons I will explain later, while developing the recipe. The cake is made of the basic batter and the syrup. Before starting the preparation (first the syrup, the cake after), I warmed the oven at 250C. Ingredients   The Syrup 175 ml. warm water 250 gr. brown sugar juice of 1/2 lemon 1 teaspoon orange blossom water. If you use rose water, the recommendation is of 2 teaspoons The   Cake 500 gr. ...