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Servings Per Recipe: 10
Amount Per Serving
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Mix and combine together Yogurt, eggs, 200 g sugar and the essence in a large bowl.
Melt the butter and allow it to cool for about 5-7 minutes.
Add the butter to the Yogurt mixture and mix well without forming any lumps, until the sugar is fully dissolved.
Mix the Semolina and the baking powder and add to the Yogurt-Butter mixture. Beat well.
Take a big cake tin (could be rectangular or a circular one) and grease it. Sprinkle the bread crumbs and rotate the tin thoroughly to cover the entire area.
Pour over the prepared batter.
Preheat the oven to 175°C and bake the cake for about 45 minutes until it turns golden brown. (This time may vary slightly according to the depth of the tin used. So watch out for the golden browning or insert a skewer to check out if its comes out clean).
Meanwhile prepare the syrup by dissolving 400 g of sugar in 750 ml water and bring it to a boil. Cook for a further 5 minutes. Now add the lemon juice and let it boil for another 2 minutes. Then set aside for cooling.
When the cake is done, allow it to cool on a wire rack for about 5 minutes and then slowly and in parts pour the sugar syrup evenly all over the cake. Allow it to seep down and soak well for about half an hour.
Cut into small squares, sprinkle dry coconut flakes for decor.
The bread crumbs form a beautiful brown layer matching the golden brown surface.
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