1/2 cup butter
1 teaspoon vanilla
3/4 cup packed brown sugar
2 cups semolina wheat
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sour cream
1/3 cup hazelnuts (optional)
1 1/2 cups sugar
1 cup water
2 tablespoons fresh lemon juice
Beat butter, sugar, vanilla in a small bowl until fluffy with mixer.
Add eggs one at a time, beating well between additions.
Stir in combined semolina, baking powder, baking soda, alternating with the sour cream.
Spread the mixture into a greased 20x30cm non stick pan.
Top with nuts if using.
Bake at 350°F for about 30 minutes or until a tester comes out clean.
Pour syrup over cake while it is hot. Cool in pan.