Make it step by step
Method
- 1
Heat the oven to 180°C and butter a 23cm square tin.
- 2
Mix semolina, coconut, sugar, yoghurt and melted butter.
- 3
Spread into the tin, score diamonds and press an almond into each piece.
- 4
Bake for 30–35 minutes until golden.
- 5
Pour cool lemon syrup over the hot cake and rest for 30 minutes.
Chef’s tip
Do not overmix; a gentle stir keeps the semolina crumb tender.