Semolina Cake with Strawberries

Serves 6

1 cup semolina flour or Cream of Wheat (uncooked and not the Instant type)

1 cup all-purpose flour

3 tsp. baking powder

¼ tsp. cinnamon

3 eggs, separated

1 cup sugar

1/2 cup unsalted butter

1 cup plain yogurt

1 lemon rind, zested

½ tsp salt

2 Tbsp. pine nuts, toasted

Rosewater Syrup

1 1/2 cups sugar

1 1/2 cups water

1 orange, zest

1 tsp. lemon juice

1 tsp. orange liquor

1. Preheat oven to 350℉. 

2. In a bowl mix together; semolina, flour, baking powder, and cinnamon.

3. In a medium bowl mix egg yolks and sugar. Whip until smooth.

4. Add yogurt, melted butter, flour mixture, and egg mixture. Stir until combined.

5. Pour batter into an 8-inch square cake pan.

5. Bake 30 minutes, until golden brown and set.

6. Remove from oven and score surface. To make diamond shape cuts: Score diagonally across at 1 ½ inch intervals.

7. Next score cake straight across at 1 ½ inches intervals, from the top to the bottom.

8. Drizzle the rosewater syrup over cake and return cake to oven, continue cooking for a few minutes.

9. Meanwhile, you can toast the Pinenuts in the oven while the cake is baking. About 6 -10 minutes.

10. Cool completely. Cut into diamond shapes.

Strawberries

1 to 1 ½ pints Strawberries, washed and drained

2 Tbsp. White Wine

¼ tsp Rose Water

1. Remove hulls and slice.

2. Toss in wine and rosewater.

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