DESCRIPTION
A twist on the traditional semolina cake, featuring EU canned peaches and delicate saffron syrup.

INGREDIENTS

• 1 cup semolina
• 1/2 cup sugar
• 1/2 cup plain yogurt
• 1/4 cup melted butter or oil
• 1 tsp baking powder
• 1/4 cup finely chopped EU canned peaches

For the syrup:

• 1/2 cup sugar
• 1/2 cup water
• A few saffron threads
• 1 tsp lemon juice

INSTRUCTIONS

• Mix semolina, sugar, yogurt, butter, baking powder, and chopped peaches.
• Pour into a greased pan and bake at 180°C (350°F) for 25–30 minutes.
• Meanwhile, simmer syrup ingredients for 5–7 minutes until thickened. Pour hot syrup over the hot cake. Let soak and cool before slicing.