Preheat the oven to 180 °C and grease a 24 × 30 cm tin with 5 g oil. Whisk the eggs with 150 g sugar for 5 minutes until foamy, then stir in the yogurt, 80 g oil and lemon zest.

Ingredients

• 200 gEgg, whole, raw, fresh
• 150 gSugars, granulated
• 250 gYogurt, plain, whole milk
• 80 gOil, sunflower, linoleic (less than 60%)
• 5 gLemon peel, raw
• 200 gSemolina, unenriched
• 100 gWheat flour, white, all-purpose, unenriched
• 10 gLeavening agents, baking powder, double-acting, sodium aluminum sulfate
• 5 gOil, sunflower, linoleic (less than 60%) editorial addition
• 350 gSugars, granulated
• 450 gBeverages, water, tap, drinking
• 30 gLemon juice, raw

Method

1. Preheat the oven to 180 °C and grease a 24 × 30 cm tin with 5 g oil. Whisk the eggs with 150 g sugar for 5 minutes until foamy, then stir in the yogurt, 80 g oil and lemon zest.
2. Mix semolina, flour and baking powder and fold into the egg mixture with a spatula just until combined.
3. Let the batter rest for 10 minutes so the semolina swells, then pour it into the tin.
4. Bake for 35 minutes at 180 °C until golden and a skewer comes out dry.
5. Meanwhile boil 350 g sugar, 450 g water and 30 g lemon juice for 10 minutes and let the syrup cool.
6. Cut the hot cake into 12 pieces in the tin and slowly pour the cooled syrup over it.
7. Leave for 60 minutes until the syrup is absorbed.