Start by gathering all your ingredients. Measure out the oil, powdered sugar, tomato juice, flour, and other components, ensuring everything is ready for a smooth baking experience.
In a large mixing bowl, combine 12 tablespoons of oil, 6 tablespoons of powdered sugar, and 12 tablespoons of tomato juice. Mix well until the ingredients are fully incorporated.
Sift in 450 grams of flour and 1 teaspoon of ammonium. Add a pinch of salt to taste. Gently fold the dry ingredients into the wet mixture until you achieve a smooth batter.
Chop 700 grams of Turkish Delight into small pieces and fold them into the batter. This will add a chewy texture and a burst of flavor to your cake.
Zest and juice the two lemons, then add them to the batter. This will brighten the flavors and balance the sweetness.
Preheat your oven to 180°C (350°F). Grease and line a baking tray with parchment paper to prevent sticking.
Pour the batter into the prepared tray and spread it evenly with a spatula. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While your cake is baking, melt 250 grams of butter in a saucepan. Once melted, stir in 100 grams of coconut and 200 grams of semolina, then mix in 1 liter of milk and 5 tablespoons of sugar. Cook until the mixture thickens, then set aside.
Once the cake is done baking, allow it to cool for a few minutes. Spread the apricot jam evenly over the top, then pour the coconut and semolina mixture over the jam layer. Let it cool completely before slicing.
Slice the cake into squares and serve it with a sprinkle of powdered sugar or a dollop of whipped cream if desired. Enjoy the delightful combination of flavors!
