- 3 cups sugar, divided
- 3 cups water, divided
- 3 eggs
- 1/3 cup canola oil plus a little for greasing the pan
- 1/3 cup plain yogurt
- 1 teaspoon orange zest
- 1 cup sifted unbleached flour
- 1 cup sifted semolina
- 1 teaspoon baking powder
- 1 cup water
- 1/3 cup shredded coconut (optional)
- Crème fraîche, for garnish (optional)
To make syrup, boil 2 cups sugar and 2 cups water together for 20 minutes; let cool. Prepare this in advance, as it should be at room temperature before pouring over the cake.
Preheat oven to 350º F.
Beat eggs and 1 cup sugar for 10 to 15 minutes with an electric mixer until fluffy, creamy and light in color. Add oil, yogurt, orange zest, flour, semolina and baking powder. Mix well with a wooden spoon, stirring in the same direction.
Grease a 13- by 9-inch pan (preferably glass) and pour in the batter. Bake for 30 to 40 minutes until crust is dark golden in color, with crispy edges.
As soon as you take the cake out of the oven, pour 1 cup room temperature water over the cake. Wait for 4 to 5 minutes then pour the prepared syrup over the cake, letting it sit until all syrup is absorbed.
When cake is cool and syrup is absorbed, slice it in diamond shapes and sprinkle with coconut. Serve with crème fraîche.
You do not need to refrigerate this cake right away; it can be refrigerated for about 1 week.
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