Except for the semolina and baking powder, put in a bowl and beat vigorously.
Finally, add the semolina mixed with baking powder. Pour the dough into a greased loaf pan floured with breadcrumbs or semolina. Bake in a preheated oven at 160°C convection oven for about 40 – 50 minutes until golden brown.
For the glaze, boil the water with 100 g cane sugar and the juice of 3 1/2 lemons together for about 2 minutes. Pour immediately over the finished cake. Depending on your taste, you can sprinkle coconut flakes on top.
