The joy of my cooking is in its simplicity. This dessert celebrates all the simple and delicious ingredients of the Eastern Mediterranean region. The aromas from this baking in the kitchen are both nostalgic and comforting, making your home your sanctuary. I invite you to a slice of sun, sea, and a bite of sweetness with your favorite beverage. 

Ingredients:

• 1 cup Greek yogurt
• 1 cup semolina flour
• 1 cup granulated sugar
• ½ cup olive oil
• 3 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• Zest of 1 orange or lemon
• ½ tsp ground cardamom (optional)
• A pinch of salt
• ¼ cup finely chopped pistachios or almonds (garnish)

For the Syrup:

• ½ cup water
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp rosewater or orange blossom water (optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9-inch round or square cake pan.
2. Mix Wet Ingredients:
   • Whisk together the yogurt, sugar, and olive oil in a large mixing bowl until smooth.
   • In another bowl, whisk the eggs one at a time, whisking well, and transfer it to the yogurt mix. 
   • If using, stir in the vanilla extract, orange or lemon zest, and ground cardamom.
   • Combine the semolina flour, baking powder, and salt in a separate bowl.
   • Gradually add the dry and wet ingredients, folding gently until just combined.
3. Bake the Cake:
   • Pour the batter into the prepared cake pan and smooth the top with a spatula.
   • Bake for 30-35 minutes or until a toothpick inserted into the center comes clean.
   • Allow the cake to cool in the pan for 10 minutes.
4. Prepare the Syrup:
   • While the cake is baking, prepare the syrup by combining water and sugar in a small saucepan.
   • Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
   • Remove from heat and stir in the lemon juice and orange blossom water.
5. Soak the Cake:
   • Once the cake has cooled slightly, poke small holes all over the surface with a skewer or toothpick.
   • Slowly pour the syrup over the cake, allowing it to soak in.  
   • Let the cake cool completely and garnish with slivered almonds.