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

1. 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.

2. In a stand mixer, whip the egg whites with sugar to form stiff peaks. This will take ~10-15 minutes.

3. While whipping eggs, combine vanilla, lemon zest, semolina, flour, salt, and baking powder in a separate bowl until well blended.

4. Mix the yogurt into semolina mixture until smooth.

5. 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.

6. 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.

7. 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.

8. As soon as cake is removed from oven, pour the syrup over hot cake. The cake should cool and absorb all of the syrup.

9. To serve, cut into 16 squares and top with whipped cream, berries, and pistachios.

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