Preheat oven to 375 F. Combine in a mixing bowl:
- ½ cup semolina
- ⅔ cup flour
- 1 TBL baking powder
In another bowl, mix for a couple minutes:
- ½ cup sugar
- 1 TBL olive oil
- 1 tsp vanilla
- 4 eggs
Combine the liquid and dry ingredients until mixed thoroughly. Pour into a greased 9-inch square cake pan and bake for 25 minutes. While the cake bakes, make a syrup by boiling together:
- 1 cup sugar
- 2 cups water
Boil for a few minutes. Remove from heat and stir in a some lemon juice. I used the very end of a lemon, so it wasn’t much. Perhaps ¼ to ½ tsp. Let syrup stand.
When cake comes out of oven, cut cake into nine equal square pieces (or 12 if you want smaller servings). While the cake is still warm and using a spoon, distribute the syrup on top of the cake slowly, making sure the cake absorbs the syrup evenly.
Serve at room temperature, with whipped cream or thickened yogurt. Top with chopped pistachios.
Adapted from Binnur’s Turkish Cookbook