Make this fab dessert even healthier by using NON-FAT plain yogurt and substituting the 2 cups total white sugar used (in the cake and the syrup) with 1 cup sugar, 1 cup sugar substitute.
I also use a fresh squeezed lemon--all of it, instead of the 1 tablespoon in recipe. It gives more boost to the flavor and makes it sing! Try covering the entire dish with sliced almonds instead of whole ones--you get an ever better toasted almond flavor. And for my last substitute, use Cream of Wheat instead of semolina! Not everyone has semolina flour on hand, but most people have Cream of Wheat!
The larger the baking dish you use, as well, the faster the cake will cook. I usually double the recipe and spread it into a 8 x 11.5 glass dish for quick baking.
For special occasions and for the sake of presentation, bake in a beautiful oven proof pottery dish like a quich dish or fancy pie dish. Or any shallow pottery piece is fine. It is beautiful when placed on the table!
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Make this fab dessert even healthier by using NON-FAT plain yogurt and substituting the 2 cups...