Sticky semolina cake with pistachios and orange blossom water

Preheat oven to 170°C. Grease a 5cm deep, 30cm round cake tin with butter.

Put semolina, sugar, desiccated coconut, flour, yoghurt, milk, butter and vanilla in a large bowl, mixing well to combine.

Spread mixture into prepared tin, pushing flat with a spatula. Using a sharp knife, mark out a diamond pattern on top of mixture. Dot centres of each diamond with a pistachio. Bake for 35 minutes or until golden.

Meanwhile, to make orange blossom syrup, boil sugar and 200ml water in a small saucepan over a high heat for 3 minutes. Remove from heat and stir in orange blossom water and lemon juice. Set aside to cool slightly.

As soon as cake comes out of oven, pour warm syrup evenly over top. Set aside for 20 minutes to cool and absorb syrup.

Cut cake into diamonds following marks already made. Serve warm or allow to cool completely before serving.