Step 1

In a small saucepan, add all of the ingredients for the syrup. Heat it over medium heat until the sugar completely dissolves, creating a simple syrup. Let it cool. Once cooled, remove the cinnamon stick.

Step 2

Preheat oven to 350F and grease a 9x13 baking pan (or similar- I used a 11x11 pan) with butter.

Step 3

In a bowl, mix together the flour, semolina, and baking powder. Set aside.

Step 4

Separate the egg whites and yolks into 2 separate bowls. Starting with the egg whites, whip them until they form stiff peaks. [I use a stand mixer to make this step easier but a hand mixer will do the job. It typically takes about 5 minutes.]

Step 5

In a separate bowl, whisk together the egg yolks and the sugar.

Step 6

Next mix in the orange zest and vanilla extract.

Step 7

Slowly add the semolina mixture into the egg yolk mixture and mix until they are combined.

Step 8

Next, using a spatula, gently fold in the whipped egg whites. Be gentle while folding it in so that you do not deflate the egg whites.

Step 9

Transfer the mixture to the baking pan and bake for 30-35 minutes or until it is golden brown and a toothpick inserted into the center comes out clean.

Step 10

Allow the cake to cool for 10 minutes and then poke some holes with a thin skewer (optional). While its still warm, use a ladle or large serving spoon to pour the syrup over the cake, ensuring you pour it evenly. [Note: the cake should be warm and the syrup should be cool.]

Step 11

Let the cake cool completely before slicing and serving. You can also add additional toppings such as shredded coconut, powdered sugar, or nuts, if desired.