Made with semolina replacing most of the flour, this oil-based cake was very quick to put together, requiring only a spoon for blending wet with dry ingredients. I baked the batter in 2 loaf pans; it barely came half way up the sides so even though they rose, the cakes weren't very tall.
I've learned that some things can't be rushed in baking: the step of applying syrup to the warm cakes, a process that took 20 minutes of frequent basting, was one of them. But the next part was even worse.....waiting a day to slice into them!
The recipe can be found here.