Инструкции

• 1 - Prepare saffron syrup:
  Soak saffron threads in 1 tbsp warm water and combine with water and 50g sugar in a small saucepan. Simmer over low heat until slightly thickened. Set aside to cool.
• 2 - Mix Dry Ingredients:
  In a bowl, whisk together semolina flour, all-purpose flour, baking powder, and 100g sugar.
• 3 - Combine Wet Ingredients:
  In another bowl, beat eggs until frothy. Add melted butter, yogurt, tahini, lemon zest, and lemon juice. Mix until smooth.
• 4 - Create batter:
  Gradually fold dry ingredients into wet mixture until fully combined and smooth. Avoid overmixing.
• 5 - Bake the cake:
  Pour the batter into a greased 8-inch springform pan. Bake at 180°C (350°F) for 40-45 minutes or until a toothpick inserted comes out clean.
• 6 - Apply saffron syrup:
  While still warm, prick the cake surface gently with a fork and slowly pour the saffron syrup over, allowing it to soak in.
• 7 - Cool and Serve:
  Let the cake cool in the pan for 15 minutes. Remove ring, transfer to a serving plate, dust optionally with powdered sugar, then slice and serve.