Ingredients:
150g butter
150g sugar
300ml buttermilk
400g semolina
1 1/2 tsp vanilla extract
1 tbsp baking powder
1 1/2 tsp baking soda
180g sugar
250ml water
juice of 1 lemon
almonds or cashew nuts, to decorate
Method:
Melt the butter and allow to cool to room temperature. Meanwhile combine the 150g sugar with the buttermilk. In a separate bowl combine the semolina, vanilla, baking powder, baking soda and melted butter. Add the semolina mixture to the buttermilk mixture and mix well. Pour the mixture into a well-greased 30 x 20 cm pan, garnish with the nuts (you are aiming for one in the centre of each final square), transfer to the centre of an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for about 25 minutes. At this point take out of the oven and allow to cool. Meanwhile, add the sugar, water and lemon juice to a saucepan. ring to a boil and reduce the heat, allowing the mixture to simmer for about 20 minutes.
Pour the syrup over the cake and return to the oven to bake for a further 30 minutes. Allow to cool, cut and serve with tea or coffee.
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