Categories: Desserts
Ingredients
- 12 egg whites
- 1/2 sugar
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 1 cup fine-grain semolina
- 3/4 cup flour - sifted, plus extra for dusting
- 3 tsp baking powder
- 2 cups strained thick yogurt
- pinch of salt
- 1/4 cups finely ground pistachios
- 1 pint whipped cream
- 1 pint fresh berries to serve
- ***SYRUP***
- 1 1/2 cups cold water
- 1 cup sugar
- 2 Tbsp lemon juice
Directions
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Preheat oven to 350F. Lightly butter and flour the inside of a 10×15×2″ baking pan. Keep the pan in the fridge until ready to use it.
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In a stand mixer, whip the egg whites with sugar to form stiff peaks. This will take ~10-15 minutes.
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While whipping eggs, combine vanilla, lemon zest, semolina, flour, salt, and baking powder in a separate bowl until well blended.
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Mix the yogurt into semolina mixture until smooth.
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Once the eggs have formed stiff peaks, stop the mixture and gently fold half into the yogurt/flour mix to combine. Once mostly combined, pour in the other half of the whipped eggs and fold once again until well combined.
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Pour the batter into prepared baking pan and spread evenly. Bake on center rack for 45 minutes or until light golden brown and toothpick can be pulled out cleanly.
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To make syrup while cake is baking, combine water and sugar and boil 3 minutes. Lowe the heat and simmer uncovered for 15 minutes. Turn the heat off and stir in lemon juice; let syrup cool.
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As soon as cake is removed from oven, pour the syrup over hot cake. The cake should cool and absorb all of the syrup.
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To serve, cut into 16 squares and top with whipped cream, berries, and pistachios.