Yoğurt Tatlısı (Semolina & yoghurt sponge soaked in a lemon syrup)

Start by making the syrup. Place the sugar and water in a pan and stir well. Put on a low heat and wait until the sugar has dissolved and the water becomes clear. Turn up the heat and boil for 3 minutes until it has thickened slightly. Add the sieved juice of 1 lemon, leave for 30 seconds more on the heat and then pour into a jug and leave to cool.

In a medium sized bowl beat together the eggs and sugar. Whisk for about 5 minutes, adding the grated lemon rind halfway through, until it is nice and thick (like double cream). Add the yoghurt, pour in the melted butter and whisk them in.

Tip in the semolina, sift in the flour and bicarbonate of soda. Whisk gently until smooth.

Pour into the greased tin and bake in the oven for 25-30 minutes until it is golden and a cake tester comes out clean. If it needs a bit more colour and you have a grill in the oven just switch it to the grill setting for a few minutes to give an even colour - keep your eye on it!

Take out of the oven and pour over the cooled lemon syrup. Place a baking sheet or lid over the tin and leave the cake to soak in the syrup.

Serve, cut into squares or diamond shapes, sprinkled with desiccated coconut and for a real indulgence - a spoonful of whipped double cream.

Note: The sponge can be frozen before being soaked in the lemon syrup. Just defrost, bring to room temperature, make the syrup and whilst hot, pour over the sponge, cover and leave to soak.