Semolina cake...

I got this recipe from my new friend - Inbal :) She lives in Israel and is a passionate baking girl! It's another advantage of being The Daring Kitchen member - you get to know people from around the world, who share your passion for baking and cooking :) With Inbal, we are exchanging recipes for traditional dishes/cakes from our countries. Semolina cake recipe is the one she sent me recently :) I had bought semolina long time ago and didn't know how to use it, so the recipe was just perfect. It's very easy to make this cake and you don't need lots of different ingredients, so it's also quite cheap :) Hope you will like it as much as I did - and my Hubby who ate it like mad! That recipe is definitely a keeper! THANK YOU INBAL :)

How to make it...

- 1 1/2 cups semolina
- 70 g self raising flour
- 200 ml sour cream
- 250 ml heavy cream
- 180 g sugar
- 80 g flaked coconut
- 3 eggs
- 2 1/2 cups water
- 2 cups sugar
- few drops of almond extract or 1 teaspoon vanilla extract (I used vanilla extract)

Preheat the oven to 180 C and lightly oil a 8x14 inches cake pan. Mix all the cake ingredients together and spill into the pan. Bake about 30 minutes or until brown-golden on top. When the cake is still in the oven, make the syrup. Combine sugar and water in a saucepan and stir until sugar is completely dissolved. Low the heat and cook for 10 minutes. Stir in almond or vanilla extract. Pour the hot syrup over the warm cake, evenly and very carefully, till everything is soaked. Believe me everything will eventually soak into the cake - just be patient ;) Allow to cool completely before cutting into small pieces.