• Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet. Set Aside.
• Preheat oven to 350F/180C.

SYRUP PREPARATION

• First, bring the water and sugar to a boil. Then, turn off the heat, add the vanilla bean paste and let it cool down while preparing the cake.

SEMOLINA CAKE PREPARATION

• In a mixing bowl, whisk together the semolina flour, all-purpose flour, baking powder, baking soda, sugar, and sea salt. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the vegetable oil, a splash at a time while continuing mixing. Then, add the strained yogurt and vanilla bean paste. Mix until it is all incorporated.
  
• Pour your batter into your Flexipat®. Evenly spread with your spatula.
  

BAKE!

• Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min). It is ready when the slightly brown on top and starts to pull away from the sides.
  
• Once your Semolina Yogurt Cake is out of the oven, pour the syrup right away all over. Once your cake has cooled down to room temperature, cover and refrigerate overnight. This cake is much better enjoyed chilled. Bon Appétit!