⅓cupchopped nutssliced almonds, chopped pistachios or hazelnuts
Instructions
Preheat the oven to 350 F.
Line a 10" cake plate with a parchemnt paper circle cut to size and brush all the edges with a little melted ghee.
In a large bowl, mix the ingredients for the cake batter - the semolina flour, yoghurt, sugar, melted ghee, coconut flakes, baking powder, vanilla and salt.
Mix until barely just combined. Do not overmix or your cake will be tough.
Tap the cake pan gently on the table to ensure there are no cake bubbles present and everything is even.
Bake on the center rack of the oven for 10 minutes.
Move the pan to the top rack and bake for an additional 10-15 minutes, or until the center of the cake is set and it is starting to turn golden brown.
During the last 10-15 minutes, prepare the simple syrup. Combine the sugar and water and in a small saucepan and bring to a boil. Reduce heat to a simmer and allow to simmer for 10 minutes.
When the cake is done, remove from oven and turn the oven off.
Immediately pour the hot syrup over the hot cake.
Cover the pan with foil and allow to sit for at least 1 hour to soak in the syrup.
Slice and enjoy!
Notes
Cooking Tip: You can flavor the simple syrup using either 2 teaspoons vanilla extract, 2 teaspoons orange blossom water, 2 teaspoons rose water, or 1/2 of a cinnamon stick.