Mediterranean Semolina Cake

1. In a stand mixer or with a hand mixer, whisk the eggs and sugar together until thick and pale in color. | 2. Mix in the yogurt and citrus zest, ensuring everything is well combined. | 3. Gradually add the dry ingredients (semolina, flour, baking powder, and salt) and mix until fully incorporated. | 4. Slowly drizzle in the olive oil while mixing, blending until the batter is smooth.

1. Preheat your oven to 180°C (160°C for a fan oven). | 2. Line a 20-23 cm round baking tin with baking paper or use a silicone cake mold. | 3. Pour the batter into the prepared tin and bake for approximately 35 minutes, or until a skewer inserted in the center comes out clean.

1. While the cake bakes, combine the almonds, raisins, cranberries, honey, and orange juice in a small saucepan. | 2. Bring the mixture to a boil and cook for 1-2 minutes, stirring occasionally. Remove from heat and set aside.

1. Once the cake is out of the oven, pierce the surface all over with a skewer to allow the syrup to soak in. | 2. Pour the warm syrup evenly over the cake, ensuring the top is well-coated with the fruit and nuts.

Let the cake cool slightly before slicing. Serve warm or at room temperature, garnished with any remaining syrup. Enjoy!