Romandian Masala

Start by beating the egg yolks with the sugar until pale and fluffy. Add the soft butter and mix everything well, followed by the lemon zest and orange blossom water.  Add the yogurt and mix everything well.

In a separate bowl, combine the flour, semolina, baking powder and a little bit of salt. Add this to the liquid ingredients and mix for a couple of seconds (do not over-beat!). The dough will be pretty thick but that is normal.

Beat the egg whites with a pinch of salt until they form soft peaks and you get a nice meringue. With a metal spoon incorporate the meringue into the cake batter gradually, folding it in circular motion, from the bottom to the top. 

Transfer the dough to a cake tin (please add baking sheet) and then bake the cake for approximately 30 minutes or until an inserted toothpick in the cake comes clean.

For the syrup, add the sugar, water and lemon juice to a pot and boil until the sugar is dissolved and it is bubbly. Please do not over boil as the sugar will start caramelising and the syrup will get hard, so keep an eye on it. Turn off the heat once the sugar has dissolved and add the orange blossom water. Pour the hot syrup over the hot cake (make some holes in it with a toothpick) and let it rest for 30 minutes until it absorbs all the liquid.

You can decorate it with chopped pistachio, greek yogurt, oranges etc. Enjoy!