In Sabosa: 32 diameter mold
4 eggs M

Cup (200 g) sugar

Cup (100 g) oil

A glass (240 ml) of orange juice

Cup (140 g) flour

1 bag (10 g) baking powder

A cup (200 grams) of semolina

Cup (100 g) coconut

syrup:

1/3 bouquet of mint

Glass (240 ml) of water

Cup (200 g) sugar

Decoration:

coconut

preparation method:

In a mixer with the whipping balloon, beat the proteins and sugar at high speed until you get a shiny and stable white whipped cream.

Lower to low speed and add the egg yolks and then in a slow drizzle the oil and orange juice.

Turn off the mixer.

In a bowl, mix all the dry ingredients: flour, baking, semolina, and coconut.

Gradually add the dried ones to the batter 3 times and fold with the help of a ladle (it is also possible in a mixer on a really low speed and only until a uniform mixture is obtained).

In a greased pan, pour the batter and bake in a preheated oven at 170 degrees for about 22 minutes or until a toothpick is inserted and it comes out with moist crumbs.

syrup:

Boil sugar and water until completely dissolved.

Add mint and boil for a few more minutes and remove from the heat, cool the syrup to extract the flavors.

Pour the syrup over the cake after it has cooled completely.

Sprinkle with coconut and cut into cubes.

And relish❤