500 g of semolina (available at supermarkets)
4 tablespoons of butter
1 and 1/4 cup of warm milk
1 and 1/2 cup of sugar
1/2 cup of cold milk
1 tablespoon of active dry yeast
1 teaspoon of baking soda
1/2 cup of cocoa powder
Topping
4 tablespoons of sugar
2 tablespoons of water
2 teaspoons of lemon juice
1 tablespoon of orange flower water
500 g of semolina (available at supermarkets)
4 tablespoons of butter
1 and 1/4 cup of warm milk
1 and 1/2 cup of sugar
1/2 cup of cold milk
1 tablespoon of active dry yeast
1 teaspoon of baking soda
1/2 cup of cocoa powder
Topping
4 tablespoons of sugar
2 tablespoons of water
2 teaspoons of lemon juice
1 tablespoon of orange flower water
Mix the semolina with softened butter and add the warm milk and sugar
Mix well
Let it rest for about an hour
Add cold milk, alternating with yeast and baking soda, and mix until smooth
Add cocoa powder on top of the dough and mix well
Fold in the chocolate using a wooden spoon until the mixture is homogeneous
Grease a baking dish with butter and add the dough
Moisten hands and shape the dough to fit the dish
Bake in a medium preheated oven
Meanwhile, make the glaze
Bring sugar dissolved in water to a boil for about 10 minutes or until it reaches a thick, syrupy consistency
Add lemon juice and orange flower water
Remove from heat and let cool
Let the cake cool completely
Remove the cake from the oven and cut it into slices
Glaze with the glaze and decorate with almonds.
