Karithopita

In a saucepan, boil water, sugar, lemon rind, cinnamon stick, and three whole cloves for 5 to 6 minutes. Set aside to cool completely.

Preheat oven to 350 F (180 C).

Grease a 9 or 10 inch (23 - 25 cm) round or square pan.
Note: If you are using a 9 inch pan, make sure the sides are at least 2-1/2 inches (6 cm) high.
If not, then move up to a 10 inch pan.

To a mixing bowl, add flour, semolina, baking powder, salt, and walnuts.
Stir together, and set aside.

In a stand mixer, add butter, sugar, and lemon zest, and whip until light and fluffy (3 to 4 minutes).

Scrape down the sides with a spatula. Add eggs one at a time; beating for about one minute after the addition of each egg.

Add dry ingredients in two batches, alternating with milk, and mixing until just incorporated.

Pour the batter into the greased pan.

Bake for 55 to 60 minutes, or until a toothpick comes out clean (keep your toothpick).

Take the cake out of the oven, and let it sit for 5 minutes.

Poke holes all over the cake with the toothpick.

Slowly ladle the cooled syrup all over the hot cake, allowing the syrup to soak in between ladles.

Let the cake sit for several hours before serving. This cake actually tastes better the next day.

There is no need to refrigerate.

Serve as is, with a dollop of greek yogurt, or with ice cream.