Semolina Cake with Almonds and Sugar Syrup – Pareve version

👨‍🍳 Method

For the Sugar Syrup

1. 1
   Bring the sugar and water to a boil. Turn down the heat and simmer 5 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 2
   Add the lemon juice and rose water.

   💡The lemon keeps the sugar from crystallizing again.

To assemble

1. 3
   Preheat the oven to 175°C (345°F) and grease a pan.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 4
   Mix the semolina, sugar, unsweetened soy yogurt, oil, eggs, baking powder and vanilla into a smooth batter.
3. 5
   Pour into the pan and smooth the top.

   Baking pan
4. 6
   Score squares and place an almond in the center of each.

   Knife
5. 7
   Bake 30–35 minutes, until the cake is golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 8
   Take out of the oven and immediately pour the syrup over the hot cake. Let soak at least 30 minutes.

   ⚙ Syrup on a Hot Cake

   💡The syrup soaks into the cake only while it's hot: pour it as soon as it comes out of the oven, slowly and over the whole surface.
7. 9
   Cut into squares, sprinkle the pistachios on top and serve.

   Knife