Ingredients

• 6 eggs
• 150 g medium semolina
• 150 g ground almonds
• 250 g sugar
• 1/2 glass sunflower oil
• 2 sachets vanilla
• 2 sachets baking powder
• 1 lemon zest

Beat the eggs with the sugar and vanilla. Add the oil, the semolina, the almonds, the baking powder and the lemon zest. Pour the batter into a greased and floured rectangular tin and bake in a preheated oven at 180 °C for 30 minutes.

Prepare a syrup with 1/2 litre of water, 250 g of sugar and 1/2 glass of orange blossom water. Heat until the syrup sticks between your fingers, then pour it lukewarm over the cake.

Sprinkle the top with a mixture of coarsely chopped and lightly toasted almonds and pistachios.