1. Butter and flour a 9x13 glass pan and preheat oven to 350°F. 2. Mix flour, semolina, baking powder and baking soda until very well combined. 3. Mix sour cream and milk. 4. Separate eggs. Beat eggwhites until stiff. Set aside. 5. Mix with a handmixer the butter, oil, eggyolks, vanilla, orangeblossom (or rose) water, sugar, and brown sugar for about 3 minute until light and fluffy. 6. Add half of the dry ingredients and half of milk/sourcream to the butter/sugar mix and mix until combined. 7. Add rest of dry ingredients and rest of milk/sourcream and mix until combined. 8. Fold in the eggwhites. 9. Pour batter in pan and spread out. Top with nuts and put in the oven. 10. Bake at 350 F for 30 to 40 min (until golden brown). 11. For the syrup: 12. Combine sugar, water, lemonjuice and rosewater and orangeblossom water in saucepan and bring to a boil. 13. Lower the heat and simmer for about 15-25 minutes 14. After the cake has cooled down a little bit (not cold however) pour syrup over cake. 15. Let the cake soak for about 2 hours and enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
