Coconut Semolina Syrup Cake
A greek dessert-style cake posted for zaar world tour 2005.
Steps
Preheat oven to 180c.
Brush a deep 23cm springform pan with melted butter.
Line base and sides with paper , grease the paper.
Using electric beaters beat the butter and sugar in a small mixing bowl for ten minutes.
Add the eggs gradually , beating thoroughly after each addition.
Add the vanilla and semolina , beat for 5 minutes.
Add the coconut , stir.
Using a metal spoon fold in the sifted flour.
Stir until the mixture is just combined and smooth.
Spoon the mixture into the prepared tin and smooth the surface.
Bake for 1 hour or until a skewer comes out clean.
Pour cold syrup over the hot cake while still in the pan.
When the cake is cool decorate with the lemon slices.
Serve with cream.
Syrup:.
Combine sugar and water in a small saucepan.
Stir constantly over low heat until the mixture boils and sugar has dissolved.
Add the lemon slices , bring to boil , reduce heat and simmer gently , uncovered and without stirring for 15 minutes.
Ingredients
unsalted butter, caster sugar, eggs, vanilla extract, semolina, desiccated coconut, self-rising flour, sugar, water, lemon